Chemical, microbial and sensory quality changes of fish cutlets, made from Pangasius fish {Pangasianodon hypophthalmus), during storage in refrigerated display unit (-15 to -18°C)

Abstract

Quality changes of fish cutlet prepared from pangasius fish (Pangasianodon hypophthalmus) in relation to its chemical, microbial a11d en ory quality were evaluated during torage in refrigerated di play unit (-15 to -18 °C). The meat was eparated from pangasius fish and cutlet was prepared by u ing standardized recipe. During tlle study it wa observed that the pangasius cutlet kept in refrigerated di play unit (-15 to -18 °C) was acceptable up to 16 days. The peroxide value, free fatty acid and total volatile ba e nitrogen contents were fow1d to be lightly higher but within the acceptable limit at the end of storage period. The patllogenic organisms like E.coli, S.aureus and Salmonella sp. were not detected during storage. The ensory quality of the processed products was rated as good by the taste panel, and the products were in the acceptable condition throughout tlle storage period.