Biochemical and Sensory Acceptability Changes of Fish Cutlet Prepared from Filleting Waste of Reef Cod (E pinephelus chlorostigma) during Frozen Storage

In the present investigation, fish cutlet was prepared from recovered meat of filleting residue of Epinephelus chlrostigma and their effect on the biochemical and sensory characteristics have been studied during the frozen storage. Biochemical parameters viz., total volatile base nitrogen, trimethylamine nitrogen, peroxide value, free fatty acids and thiobarbituric acid value of prepared fish cutlet were found to increase during the frozen storage (−20C) of 4 months significantly (P < 0.05) and the increment was within the prescribed limits. Sensory analysis reveals a decreasing trend in the attributes like appearance, color, taste, texture, flavor and the overall acceptability was judged to be good at the end of storage study. This study concluded that the meat can be recovered from filleting waste and suitable for the preparation of ready-to-serve fish cutlet without any significant changes in biochemical and sensory evaluation during frozen storage. Practical Applications The present study pave the way for maximum and better utilization of filleting waste of reef cod and also describe the quality changes of prepared fish cutlet during frozen storage. Recovery of meat from fish processing waste and product development add the economic value to the seafood industry and also alleviate the pollution and legal problems associated with the discard of processing waste.