Enrobed Snack Product from Devis’s Anchovy (Stolephorus commersonnii) and its Quality Evaluation during Frozen Storage

ABSTRACT

Enrobing of fish improves physical as well as consumer acceptance of low value fish. The present work was undertaken to utilize a low value fish with its bones by enrobing with cereal flour based coating. Three combinations of batters were prepared, and the fish was coated and fried; based on the sensory quality, 1:2 batter to water ratio was selected for product preparation. To determine the storage life, frozen par-fried samples were prepared and stored at −18°C. Quality parameters such as pH, total volatile basic nitrogen, free fatty acids, peroxide value, thiobarbituric acid reactive substances, color, and sensory attributes were evaluated on a monthly basis. It was observed from chemical parameters and sensory scores of the product that the par-fried form can be stored for up to 5 months. This technology will provide a better opportunity for employment of coastal women.

KEYWORDS:

• Battered and breaded
• par-fried
• anchovy
• rancidity
• coating pickup

Acknowledgments

The authors sincerely thank the Director, Central Institute of Fisheries Technology (CIFT), Cochin for providing the necessary facilities needed for the study.