Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore - 560 065, India.
Prawn masala fry and prawn cutlets have been developed using meat portion of Macrobrachium rosenbergii. Both the products were well accepted with masala fry being the best accepted product. Bacterial load of the products was within the standard values. The products were rich in protein, calcium and phosphorus. Prawn masala fry had a shelf life of 29 days and ready to fry cutlets - 32 days, ready to eat cutlets - 28 days when stored at refrigerated temperature.
