1School of Health Sciences, Calicut University, India
Department of Fish Processing Technology, College of Fisheries, Mangalore, India
Online published on 12 September, 2014.
The present investigation is about studying the quality of Ready to eat battered and breaded fillets prepared from croaker (Johnius spp.). The product was analyzed for proximate composition, biochemical, microbiological and sensory qualities of the product during frozen storage. Based on the sensory scores and biochemical values the product was acceptable
Microbiology, Biochemical, Sensory evaluation, Battered and breaded fillet, croaker
