Record Details


Field	Value

Title	Enrobed snack product from Devis’s Anchovy (Stolephorus commersonnii) and its quality evaluation during frozen. Not Available

Creator	Xavier KAM, Priyadarshini B, Ninan G, Zynudheen AA, Mathew PT, Ramachandran KG, Joseph C

Subject	Battered And Breaded, Par-fried, Anchovy, Rancidity, Coating Pickup

Description	Not Available Enrobing of fish improves physical as well as consumer acceptance of low value fish. The present work was undertaken to utilize a low value fish with its bones by enrobing with cereal flour based coating. Three combinations of batters were prepared, and the fish was coated and fried; based on the sensory quality, 1:2 batter to water ratio was selected for product preparation. To determine the storage life, frozen par-fried samples were prepared and stored at −18°C. Quality parameters such as pH, total volatile basic nitrogen, free fatty acids, peroxide value, thiobarbituric acid reactive substances, color, and sensory attributes were evaluated on a monthly basis. It was observed from chemical parameters and sensory scores of the product that the par-fried form can be stored for up to 5 months. This technology will provide a better opportunity for employment of coastal women. Not Available

Date	2022-06-20T04:24:46Z 2022-06-20T04:24:46Z 2018-08-01

Type	Research Paper

Identifier	Not Available Not Available http://krishi.icar.gov.in/jspui/handle/123456789/73002

Language	English

Relation	Not Available;

Publisher	Taylor & Francis

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