EFFECT OF COOKING METHODS ON THE QUALITY OF FISH CUTLETS FROM LABEO ROHITA
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Date
2016
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Fisheries college and Research Institute, Thoothukudi, Tamil Nadu Fisheries University
Abstract
The present study was conducted to examine the effect of different cooking methods on the quality of fish cutlets prepared from Labeo rohita. The fish cutlets were prepared by using steam cooked meat from rohu using standardized recipe and subsequently processed by three methods viz. deep frying (DF), pan frying (PF) and microwave oven cooking (MOC). The processed cutlets were vacuum packed and stored under refrigerated (4±1oC) and cold storage (-18oC) conditions. Periodically, the cutlets were analyzed for the changes in sensory, biochemical parameters such as moisture, protein, fat, ash, pH, TBA, PV, FFA, TVB-N, TMA and microbiological parameters such as total plate count, total fungal count, S. aureas and E. coli. The results indicated that the moisture loss was higher in MOC cutlets compared to fried cutlets. The protein and fat content increased in all the cutlets during cold storage condition, however, decrease in moisture and fluctuation in pH was recorded upon storage. The total volatile base nitrogen (TVBN) and trimethylamine (TMA) content gradually increased in all the cutlets held undr refrigerated and cold storage conditions. The peroxide value (PV) and free fatty acid (FFA) values of all the samples increased till the end of the storage period. Total plate count (TPC) was found to be log 3.76 cfu/g in microwave oven cooked cutlets on the day of acceptance (15th day of storage), 4.36, 3.96 and 4.3 (log cfu/g) on 6th, 12th and 9th day of acceptance in raw, deep fried and pan fried cutlets respectively in refrigerated condition. The counts slightly increased in cold storage samples. Fungi and E. coli were absent in all the cutlets under cold storage condition. Based on sensory characteristics, microwave cooked cutlet samples were acceptable up to 15 days followed by deep fried, pan fried and raw cutlets under refrigerated storage condition which were acceptable for 12, 9 and 6 days respectively. The samples under cold storage were acceptable even on the 90th day.
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