Department of Fish Processing Technology, College of Fisheries, Mangalore, India
Online published on 6 May, 2013.
The protein, fat, moisture and ash contents of recovered meat were 19.40, 2.60, 70.10, and 3.0% respectively. Chemical indices (TVBN, TMA, and AAN) indicated that the meat was of good quality. The product was acceptable.
Filleting waste, Fish crackers, Parupeneus indicus
