Diversification of Traditional Fish Mince-Based Products

Authors

  • Vijaydeep Dhapola Experimental fish farm, ICAR-DCFR, Champawat
  • Kishor Kunal Experimental fish farm, ICAR-DCFR, Champawat
  • Garima Experimental fish farm, ICAR-DCFR, Champawat
  • Himanshi Yadav G.B. Pant University of Agriculture and Technology

DOI:

https://doi.org/10.61885/joa.v28.2020.258

Keywords:

No Keywords.

Abstract

The present study investigatedthe quality and consumer acceptanceof flavored fish cutlets prepared from Rainbow trout (Oncorhynchus mykiss) kept under frozen storage at a temperature of -20°C. Rainbow trout member of the family Salmonidae is a high-valueColdwaterspecies exclusively present in the hilly regions of the Northern Himalayas (Uttarakhand, Himachal Pradesh, and Jammu and Kashmir) and Northeastern state. It has a prominent role in the commerce of the hilly region as well as a consumer base present across India.Products made from fish mince have the potential to be highly palatable, nutrient-rich, ready-to-cook, or ready-to-fry foods. Both customers and manufacturers are growing more interest in the market for these products. Flavored fish cutlets were made from farmed Rainbow trout mince, which was kept in frozen storage at -20°C. Various aspects of sensory and organoleptic characteristics were investigated in the interval of 15 days up to 2 months. The entire study was based on feedback received by customers and the Testing panel to concludethe feasibility of Diversification of existing products.

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Published

2020-12-31

How to Cite

Dhapola, V., Kunal, K., Garima, & Yadav, H. (2020). Diversification of Traditional Fish Mince-Based Products. JOURNAL OF AQUACULTURE, 28, 36–42. https://doi.org/10.61885/joa.v28.2020.258

Issue

Volume 28, 2020

Section

Articles
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