Development of fish cutlet from low cost fish mince

摘要

Fish mince from low priced fish can be utilized for preparation of fish cutlet. The production of fish cutlet is a viable technology to utilize low priced fish. This paper deals with various aspects of preparation of fish cutlet from fish and its acceptability on organoleptically basis. In the present study four species Viz. Dhoma (Otolithes ruber), Horse Mackerel (Megalopes cordilla), Ribbon fish (Lepturacanthus savala) and Pink perch (Nemipterus japonicus) were used for cutlet preparation. Resultsshow that Ribbon fish yield soft meat and cutlet from soft texture as compare to other fishes. The microbiological quality of the prepared fish cutlets hygienic conditions were within acceptable limit.