Abstract
The aim of the study was to evaluate the effect of different cooking methods (frying, microwave and halogen oven cooking) on physicochemical, microbiological and sensory quality characteristics of carp fish cutlets during frozen storage at -18°C. The results revealed that cooking methods had considerable effect on physicochemical, microbiological and sensory quality characteristics of carp fish cutlets. A significant (p<0.05) decrease were observed in moisture, pH value, TVB-N, TMA, TBA, peroxide value, FFA, total plate count, total <em>Coliform</em>, <em>Psychrophilic</em> bacteria and yeasts counts of cooked fish cutlets with increase of protein, fat and ash contents after cooking. On the other hand, a slightly increase was observed in physicochemical parameters during frozen storage period but this increase was not exceeded the permissible limit. Microbial and organoleptic characters were good and fish cutlets are safe for human consumption up to 5 months and the halogen cooker can be recommended as the best cooking method for healthy diet.
Highlights
Thermal processing techniques are widely used to improve eating quality and safety of food products and to extend the shelf life of the products
Fish cutlet is a coated fishery product which is coated with another foodstuff
In this study three different cooking methods were used and their effects on the quality of fish cutlet were determined during frozen storage
Summary
Thermal processing techniques are widely used to improve eating quality and safety of food products and to extend the shelf life of the products. Fish frying is one of the oldest methods of food preparation It improves the sensory quality of food by formation of aroma compounds, attractive color, crust and texture. Present consumers are concerned about health hazards such as obesity and heart diseases, which are linked with consumption of excess of oil These concerns can have a negative effect on the marketability of coated products, which can absorb cooking oil as much as 15 to 30% of its weight during the flash-frying process. Some of the advantages of infrared radiation as compared to conventional heating are reduced heating time, equipment compactness, rapid processing, decreased chance of flavor loss, preservation of vitamins in food products and absence of solute migration from inner to outer regions (Ranjan et al, 2002)
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