Upadhyay, A.K.Dhapola, Vijaydeep2022-07-132022-07-132022-01https://krishikosh.egranth.ac.in/handle/1/5810185436The purpose of this study was to see how vacuum packed storage affected the quality of fish cutlets made from big head carp (Hypophthalmichthys nobilis) in cold storage. The bighead carp (Hypophthalmichthys nobilis) is a commercially important freshwater fish species that belongs Cyprinidae family, with a substantial domestic market for its commodities. Fish mincebased goods have the potential to be ready-to-cook or ready-to-fry products with a high level of consumer acceptance and nutrient benefits. The market for such items is becoming increasingly intriguing for consumers as well as for producers. The biochemical, sensory and organoleptic alterations, thaw drip, lipid oxidation during frozen storage, and addition of synthetic chemicals have a very pivotal role and which are commonly known for the quality of these products added and have a direct impact on its shelf life, considering any change in these parameters results spoilage followed by unacceptability of these products. A market-successful product is one that meets all of the preferences of customers and is easily marketable. Appropriate marketing methods and customer understanding of what they are eating can help accomplish these characteristics. In this study, vacuum packing was paired with flash frying, which has antibacterial characteristics, barrier properties, and aids in increasing water holding capacity, reducing drip losses and TPC, nutrition retention, and improving texture and softness. The effect of vacuum packaging combined with flash frying at 180°C for 10 seconds on the quality of frozen fish cutlets prepared from big head carp was investigated. The sensory, chemical, microbiological, and organoleptical features of frozen fish cutlet samples were examined at 15-day intervals up to 45-day intervals. During 45 days of storage at -20°C, frozen fish cutlet samples with normal air packing (sample 1), only vacuum packing (sample 2), flash fried with normal air packing (sample 3) and vacuum packing combined with flash frying (sample 4) showed a slight decline in moisture, protein, and fat content, as well as an insignificant increase in ash content. When comparing vacuum-packed and flash-fried samples to air-packed samples, drip loss was shown to be reduced. On the basis of pH and organoleptic index of quality, frozen fish cutlet samples treated with vacuum packing and flash frying performed better than other fish cutlet samples. Therefore in terms of sensory index those samples with combination of vacuum packing and flash frying continue the same trend of superiority as compared to nother samples. It was discovered that combining vacuum packing with flash frying increased overall quality in terms of chemical, organoleptic, drip loss, and bacteriological quality indices. During the final days of frozen storage of 45 days at -20􀀀 the samples which were vacuum packed and flash fried were at more sound condition as compared to other samples taking their quality in accord, therefore further investigation can be made to evaluate the shelf of these products.EnglishThesis