Effects of formulation and processing methods on the quality and acceptability of cutlets made from minced meat of pangas (Pangasius pangasius)

Abstract

The cutlets prepared in eight different combinations from minced meat of pangas (Pangasius pangasius) were studied for their nutritional composition, texture profile and acceptability. The effects of processing methods on quality of cutlets were also evaluated. Protein, fat and ash contents of the cutlets prepared in different combinations ranged between 13.37 ± 0.38 to 19.73 ± 0.01 %; 11.05 ± 0.14 to 13.98 ± 0.07 % and 1.81 ± 0.03 to 5.59 ± 0.22 % respectively. More protein and fat contents, less hardness and cutting strength values were observed in cutlets made from cooked mince compared to the cutlets from raw mince. Cutlets from all the lots were sensorially acceptable but there was no significant difference (p>0.05) found between cutlets made from raw and cooked mince with or without potato, batter and bread crumbs. Hence, sensorially acceptable cutlets from pangas catfish mince can be prepared using any of the eight combinations studied based on the requirement or economic viability.

Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability

“…The method detailed by Reddy (2016) was used for performing cutting test. Uniformly cut pieces (25 mm × 25 mm) of sausages were subjected to compression using a blade set probe of Taxt‐plus Texture Analyzer (Stable Micro Systems Ltd., Surrey, UK), equipped with a 50‐kg load cell.…”

Effect of organic acid on recovery yields and characteristics of rohu (Labeo rohita) protein isolates extracted using pH shift processing

“…Gel strength of protein isolate gels were determined as described by Reddy, using a texture analyzer (TA‐XT plus, STable Micro Systems, Godalming, UK) . Samples were cut into 2.5 cm × 2.5 cm size pieces and were compressed to a distance of 10 mm.…”

“…Gel strength of protein isolate gels were determined as described by Reddy, using a texture analyzer (TA-XT plus, STable Micro Systems, Godalming, UK). 19 Samples were cut into 2.5 cm × 2.5 cm size pieces and were compressed to a distance of 10 mm. A spherical probe of 5 mm was pierced into the sample with 20 g target force, 1 mm s -1 test speed and 2 mm s -1 pre-and post-speed.…”

Influence of Protein Isolates from Pangas Processing Waste on the Quality of Tilapia (GIFT) Patties During Storage at 4°C

“…The shear test of the patties incorporated with various levels of protein isolates was performed using a Taxt-plus Texture Analyzer (Stable Micro Systems Ltd., Surrey, UK), with a 50 kg load cell. A method described by Reddy (2016) and Surasani et al (2022b) was used for the analysis with a slight modification. A blade set (HDP/BSW) was used with a pre-test and test speed of 2 mm/sec and post-test speed of 10mm/sec.…”