Quality Evaluation of a Battered and Breaded Seafood Product under Chilled Storage

Femeena Hassan; Joshy C.G.; Saleena Mathew

doi:10.56093/ft.v50i2.29156

Authors

Femeena Hassan Central Institute of Fisheries Technology, P.O. Matsyapuri, Cochin - 682 029
Joshy C.G. Central Institute of Fisheries Technology, P.O. Matsyapuri, Cochin - 682 029
Saleena Mathew School of Industrial Fisheries, Cochin University of Science and Technology, Cochin - 682 016

https://doi.org/10.56093/ft.v50i2.29156

Keywords:

Quality attributes, oyster, ready to eat, ready to fry, chilled storage

Abstract

The quality evaluation and shelf life studies were conducted for a novel battered and breaded snack product named as â€˜Oyster pablano pepper fritterâ€™ prepared from edible oyster (Crassostrea madrasensis) under chilled storage. The organoleptic, chemical and microbiological quality attributes were evaluated for the product both in Ready-to-Fry (RTF) and Ready-to-Eat (RTE) form under chilled storage. There was significant decrease in moisture and organoleptic scores on storage. The levels of other indices like TMA-N, TBA-N, pH, TBA value, FFA value and PV showed significant increasing trend on storage for both the RTF and RTE products. Sensory quality attributes of products decreased on storage and under chilled storage, RTF samples got spoiled on 10th day and RTE products on 14th day as indicated by sensory scores.