| Abstract |
Man's quest for newer taste in foods knows no bounds. This has led to the development of a wide variety of coated food products, which have now become a part of culinary tradition. These foods include meat, poultry, vegetable, fruit and fish products that are covered with batter and breadings before cooking.The first commercially successful coated product was 'fish finger'. Later several other fish and fishery products became popular particularly with the advent of fast food trade. Battered and breaded fish products offer a convenience food valued widely by the consumer. Batters and breadings serve many functions as food coatings. But as far as fish-processing industry is concerned the most important function or advantage of coating is 'value addition' by increasing the bulk of the substrate and thus reducing the cost element of the finished product. |
ICAR Research Data Repository for Knowledge Management