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Effect of frying time and temperature on physicochemical and sensory quality attributes of batter and breaded Unicorn file (Aluterus monoceros) fish fillet

Journal of Entomology and Zoology Studies · 2020 · Vol. 8(4) · pp. 1600–1603
DC Fofandi✉DV BholaBG ChudasamaPD Tanna
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Meat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood and Agricultural SciencesFillet (mechanics)Food scienceFish filletFish <Actinopterygii>Steamed breadFisheryChemistryBiologyMaterials scienceComposite material
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3
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8%
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Effect of frying time and temperature on physicochemical and sensory quality attributes of batter and breaded Unicorn file (Aluterus monoceros) fish fillet · Scinovex