Quality changes in battered and breaded cutlets prepared from Acetes (Acetes indicus) as a function of chilled storage

Abstract

Effect of chilled storage on the quality and shelf life of enrobed Acetes cutlet have been evaluated. The values of pH, peroxide value (PV), free fatty acid (FFA), total volatile base nitrogen (TVB-N), trimethylamine (TMA) increased as a function of progressive chilled storage period and were within permissible levels. In microbiological quality assessment, total plate count (TPC) values increased, while Escherichia coli, Staphylococcus aureus and Salmonella were not detected. Sensory evaluation of product showed a declining trend and estimated product shelf life of the product to be 10 days suggesting development of battered and breaded Acetes cutlet as avenue for value addition and effective utilization.