European Journal of Experimental Biology Open Access

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Standardisation of Recipe for Fish Cutlet Product from fresh water fish Catla (Catla Catla)

Pawar, P.P., Pagarkar, A.U.  , Rathod, N.B.  , Baug, T. E.  and M. A.Rather

A method of preparation of fish cutlet, having a standard size of 5 cm diameter, 1 cm thickness and 30 g weight from Catla catla meat has been developed. Different ingredients viz., cooked potatoes, salt, green chilly, ginger and garlic (GGG) were standardised for preparation of cutlets. The sensory evaluation showed that the ratio of 70:100 (w/w) cooked potatoes to catla meat was found superior than 30:100, 50:100, 70:100, 90:100 and 110:100 (w/w) ratios in the cutlet. Ratio of 3:100 (w/w) of table salt to fish meat was found to be appropriate as compared to 2:100, 3:100, 4:100 and 5:100 (w/w) ratios. Ratio of 5:100 (w/w) of green chilly, ginger and garlic (GGG) to catla meat was found to be superior on sensory evaluation as compared to 7:100, 6:100, 5:100 and 4:100 (w/w). These standardised ingredients ratios were used in cutlet recipe.