*School of Health Sciences, University of Calicut, India
Department of Fish Processing Technology, College of Fisheries, Mangalore, India
Online published on 1 May, 2014.
Suitability of minced meat from pink perch meat for the preparation of battered and breaded products was evaluated. Minced meat was prepared from the pink perch and biochemical analyses was carried out for fish meat and prepared fish cake and fish cutlet. Based on the sensory score the cutlet was found to be acceptable.
Biochemical, Sensory evaluation, Fish cake, Fish cutlet, Pink perch
