Ecology, Environment and Conservation Paper

Vol.18, Issue 04, 2012; Page No.(981-986)

STANDARDISATION OF RECIPE FOR FISH CUTLET PRODUCT FROM PANGASIANODON HYPOPHTHALMUS

N.B. Rathod, A.U. Pagarkar , K.H. Pujari1, N.B. Gokhale and V.R. Joshi

Abstract

A method of preparation of fish cutlet, having a standard size of 5 cm diameter, 1 cm thickness and 30 g weight from pangasius fish has been developed, by using boiled pangasius meat. Different ingredients viz., cooked potatoes, salt, onion, green chilly, ginger and garlic were standardised for preparation of cutlets. The sensory evaluation showed that the ratio of 70:100 (w/w) cooked potatoes to pangasius meat was found superior than 60:100 (w/w), 65:100 (w/w), 75:100 (w/w) and 80:100 (w/w) ratios in the cutlet. Ratio of 2.5:100 (w/w) of table salt to fish meat was found to be appropriate as compared to 3.0:100 (w/w), 3.5:100 (w/w), 4.0:100 (w/w) and 4.5:100 (w/w) ratios. Ratio of 25:100 (w/w) of onions was found to be superior upon sensory evaluation when compared with 15:100 (w/w), 20:100 (w/w), 30:100 (w/w) and 35:100 (w/w) ratios. Ratio of 5:100 (w/w) of green chilly to fish meat was found to be superior on sensory evaluation as compared to 3:100 (w/w), 4:100 (w/w), 6:100 (w/w) and 7:100 (w/w) ratios. Ratio of 6:100 (w/w) of ginger to fish meat was superior when compared with 3:100 (w/w), 4:100 (w/w), 5:100 (w/w) and 7:100 (w/w) ratios. Ratio 5:100 (w/w) of garlic to fish meat was found best based upon sensory evaluation as compared to 4:100 (w/w), 4.5:100 (w/w), 5.5:100 (w/w) and 6:100 (w/w) ratios in the cutlet recipe. These standardised ratios were used in cutlet recipe.

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