Quality and storage of boiled fish cutlet mix in synthetic casing during frozen storage Reddy Manjunatha, Bhandary M. H., Mehta Naresh Kumar* Department of Fish Processing Technology, College of Fisheries, Mangalore, India *Department of Fish Processing Technology, CIFE, Mumbai, India Online published on 28 February, 2013. Abstract The ready to eat fish cutlet prepared from reef cod (Epinephelus diacanthus), was analyzed for proximate, biochemical, sensory and microbiological quality. Based on the sensory score the frozen cutlet was found to be acceptable. Top Keywords Microbiology, Biochemical, Sensory evaluation, Fish cutlet, reefcod. Top |