STANDARDISATION OF BATTER USED FOR PREPARATION OF PANGASIUS (PANGASIANODON HYPOPHTHALMUS) CUTLET

摘要

The development of value added freshwater fishery products is an exciting and satisfying task for the fishery industry. Modern consumers prefer processed foods that are more convenient to handle, store and prepare. Coating acts as a moisture barrier,minimizing moisture losses during frozen storage and microwave re-heating and retains the natural juices of foods, thereby ensuring a final product that is tender and juicy on the inside and at the same time crispy on the outside. Battered and breaded value added fish products have a good market potential in domestic as well as international market, modern day consumer is health conscious and require less fat uptake for good health as well as shelf life of cutlet is concerned. Five different types of batters were tried on the standardised recipe and evaluated on the basis of sensory and proximate parameters to select the best batter with high moisture retenion and lower fat absorption, the batter (A) containing carboxy methyl cellulose (CMC) along withsodium tri polyphosphate (STPP) was batter in terms of moisture retention, oil uptake and sensory score as compared to batter (B) (corn flour), (C) (eggs) and other batters mix (D) and (E).