The Indian Journal of Nutrition and Dietetics

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Development of Ready-To-Fry Fish Cutlet from Pink Perch, Nemipterus japonicus


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1 College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, India
     

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Fish and fishery products are highly perishable because of their intrinsic nature. In India lot of work has been done to utilise inexpensive varieties of fishes for the development of different types of products from minced meat. Minced fish represents a significant advance in efforts aimed at improving utilisation of fish protein for human food.
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  • Development of Ready-To-Fry Fish Cutlet from Pink Perch, Nemipterus japonicus

Abstract Views: 260  |  PDF Views: 0

Authors

C. V. Raju
College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, India
A. T. Ramachandra Naik
College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, India
T. J. Ramesha
College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, India

Abstract


Fish and fishery products are highly perishable because of their intrinsic nature. In India lot of work has been done to utilise inexpensive varieties of fishes for the development of different types of products from minced meat. Minced fish represents a significant advance in efforts aimed at improving utilisation of fish protein for human food.