Some quality aspects of fish patties prepared from an Indian major carp, Labeo rohita (Ham.)

Abstract

Six different types of fish patties were prepared from de-boned meat of three weight groups (250–500 g, 501–750 g, and 751–1,000 g) of an Indian major carp, Labeo rohita, using two extenders (boiled potato and corn flour). The weight of the fish and the type of the extender affected the nutritional quality of the patties. Cooking lowered the crude protein but increased the total lipid, total soluble sugars, and gross energy contents of the patties. Cooking yield increased with an increase in the weight of the fish. Similarly, the use of corn flour as the extender resulted in a higher cooking yield and higher fat retention capacity than boiled potato. The type of extender had no effect on the water-holding capacity of the patties. The weight of the fish and the extender had no significant effect on appearance, colour, flavour, taste, and the overall acceptability of the product. However, the patties prepared from 250–500 g and 501–750 g weight groups with corn flour as the extender had a significantly higher score for their texture. The total plate count suggested that the patties were safe (from microbiological point of view) up to a storage period of 80 days.

• Fish patty
• Labeo rohita
• weight groups
• extenders
• nutrition
• microbiology
• organoleptic properties