Effect of time & temperature on fry fish cutlet of Indian mackerel (Rastrelliger kanagurta) & evaluation of quality changes

Investigations were carried out on the development of ready to cook fish paste products from Indian mackerel (Rastrelliger kanagurta). The fish cutlet was produced by using Indian mackerel because of its abundance and comparatively low price. The sample selected was of the average weight of 1.6 kg from which the yield of picked meat was 400 grams. Here potato was used for the binding purpose, and egg and bread crumb were used for coating in fish cutlet. Different time and temperature were used in which the T3 sample was fried at 180 °C for 2, 3 and 4 minutes, T2 sample was fried at 170 °C for 2, 3 and 4 minutes and T1 sample was fried at 160° C for 2, 3 and 4 minutes. Then all 27 fried samples were judged by 9 members for Sensory evaluation of fish cutlet product. In sensory evaluation include appearance, Color, texture, odor, and overall acceptability, etc. During the sensory evaluation, the T3 sample (at 180° C for 3 minutes) was best in sensory characteristics. So, at increasing temperature with decreasing time duration for frying of fish cutlets was increasing demand for consumption.