Preparation Of Battered and Breaded Product From Pangasius SPP - Rathod, Nikheel;Pagarkar, Asif;Pujari, Keshav
32,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in 6-10 Tagen
  • Broschiertes Buch

An attempt has been made to develop value added battered and breaded fish "cutlet" from Pangasius (Pangasianodon hypophthalmus). Recently due to increased fish production in India the price of pangasius is reduced, therefore to increase profitability by developing a value added product from Pangasius (P. hypophthalmus) is urgent need for their utilization, also no attempt has been made to develop battered and breaded product "cutlet" from pangasius fish. The recipe was standardized using the recipe the cutlets were prepared and kept in refrigerated display unit (-15 to -18ºC) for shelf life…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
An attempt has been made to develop value added battered and breaded fish "cutlet" from Pangasius (Pangasianodon hypophthalmus). Recently due to increased fish production in India the price of pangasius is reduced, therefore to increase profitability by developing a value added product from Pangasius (P. hypophthalmus) is urgent need for their utilization, also no attempt has been made to develop battered and breaded product "cutlet" from pangasius fish. The recipe was standardized using the recipe the cutlets were prepared and kept in refrigerated display unit (-15 to -18ºC) for shelf life assessment. The product was subjected to organoleptic evaluation, biochemical and microbiological tests at 2 days intervals. During storage study, it was found that, the pangasius fish cutlet kept in refrigerated display unit (-15 to -18ºC) was acceptable up to 16 days.
Autorenporträt
Author has completed his Bachelors degree from the faculty of Agricultural science and Masters from the faculty of Post Harvest Management specializing from the department Post Harvest Management of Meat, Poultry and Fish from Dr. BSKKV, Dapoli where the mentioned study was undertaken also,Planning to purse further PhD in food processing/Science.