Meat Recovery and Biochemical, Sensory Properties of Fish Products Under Different Processing Practices

Abstract

The aim of present study was to observe meat recovery of common carp (Cyprinus carpio) by hand picking and mechanical de-boning. Proximate composition, chemical and sensory properties of the product of meat and products were also evaluated. Meat recovery from hand picking and mechanical de-boning was 38. 05% a�0. 949 and 37. 52% a�1. 057 (Mean a�SE), respectively. Moisture content was recorded significantly high (78. 22%a� 0. 655) in fish flesh. Crude protein in flesh along with nugget prepared from the meat recovered under both processes was recorded significantly (P<0. 05) high, while crude fat and ash content were observed significantly (P<0. 05) high in cutlet. No significant difference was recorded in nugget prepared from hand picked and mechanical de-boned meat prepared. Similar observations were also noted in cutlet. No major fluctuation was recorded in pH, TBARS and Peroxide value of flesh, nugget and cutlet. Sensory evaluation of products were done for appearance, crispiness, juiciness, texture, flavour, and overall acceptability for likings on nine point Hedonic Scale. Through 'panellist score card' it was observed that all the products fall in the category of 'liked moderately' or above and fish cutlets prepared from hand picked meat scored maximum for overall acceptability.