STANDARDIZATION AND FROZEN STORAGE OF FISH CUTLET FROM BLEACHED AND UNBLEACHED MACKEREL 1 1 CE AT*

Abstract

In the present study, fish cutlets were prepared from bleached and
unbleached mackerel mince meat. Fish cutlets prepared from bleached meat
had scored higher values for taste, flavour and overall acceptability as
compared to those from unbleached mincemeat. Fish cutlets prepared with
corn flour at the rate of 15% of fish mincemeat had scored higher values for
all attributes as compared to other levels. Between the bleached and
unbleached mincemeat, the scores for cutlet prepared with bleached
mincemeat had higher score than that for the latter. There were no cracks
in cutlets prepared with 15% and above corn flour levels as compared to
those with lower levels. Fish cutlets prepared from bleached and unbleached
mincemeat with spice mixture at 20 and 30% of the fish mince, respectively,
had higher scores for taste, flavour, texture and overall acceptability as
compared to those with other levels. Organoleptic quality of cutlet prepared
from bleached and unbleached mackerel mince did not show changes in the
appearance, colour and texture during storage. Changes were more prominent
in flavour, taste and overall acceptability. Fish cutlets prepared from bleached
mincemeat were acceptable for two months and those from unbleached
mincemeat were acceptable up to one month from the point of view of
organoleptic and biochemical qualities.
Key words: Mackerel mincemeat, fish cutlet, shelf life