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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 2879-2886
DOI: https://doi.org/10.20546/ijcmas.2017.608.344


Valorization of Filleting Waste of Epinephelus chlorostigma from Fish Freezing Industry for the Development of Value Added Edible Product
A. Manjunatha Reddy*, K. Elavarasan, M.H. Bhandary and R.M. Prabhu
Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar College of Fisheries, Mangalore, Karnataka-575001, India
*Corresponding author
Abstract:

In the present investigation, we studied the biochemical changes in frozen stored cutlet blend (CB) prepared using meat recovered from filleting frame waste of Epinephelus chlorostigma. In addition, we prepared fried cutlet from the CB during the frozen storage and evaluated organoleptically. Total volatile basic nitrogen (TVB-N), tri-methyl amine nitrogen (TMA-N), peroxide value (PV), free fatty acids (FFA) and Thiobarbituric acid value (TBA) of cutlet blend increased significantly (P<0.05) during 120 days of frozen storage. The increase in biochemical parameters were within the prescribed limit for fish and fishery products intended for human consumption. Sensory attributes of fried cutlet such as appearance, color, taste, texture and flavor decreased gradually with increase in storage days. At the end of storage study, the overall acceptability score was 7.76 indicate that the fried cutlets were liked moderately to very much. Present study has demonstrated the effective utilization and suitability of meat recovered from filleting frame waste of Epinephelus chlorostigma for the preparation of value added products like fish cutlet. It can also be inferred from the results that Cutlet blend, an intermediate or ready to prepare products could be stored at frozen condition for 4 months with minimum but acceptable loss in eating quality.


Keywords: Epinephelus chlorostigma, Reef cod, Cutlet blend, Frozen storage, Quality changes, Fish cutlet.
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How to cite this article:

Manjunatha Reddy, A., K. Elavarasan, M.H. Bhandary and Prabhu, R.M. 2017. Valorization of Filleting Waste of Epinephelus chlorostigma from Fish Freezing Industry for the Development of Value Added Edible Product.Int.J.Curr.Microbiol.App.Sci. 6(8): 2879-2886. doi: https://doi.org/10.20546/ijcmas.2017.608.344