Development of battered and breaded fillets from fish and its quality evaluation
Abstract
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
Keywords
Microbiology, Biochemical, Sensory evaluation, Battered and breaded fillet, croaker
