Textural quality and sensorial acceptability of cutlets from minced meat of three fresh water carp fish species

Textural quality and sensorial acceptability of the cutlets prepared from minced meat of three freshwater carp fishes (Catla catla, Labeo rohita and Cyprinus carpio) were studied. The proximate composition of the cutlets from all three species did not differ significantly. Though, sensorial acceptability and textural attributes of the cutlets were found to vary significantly with species, the differences found were minimal. In terms of textural attributes, cutlets prepared from catla were harder than cutlets prepared from rohu and common carp. Cutlets prepared from the meat of all the three fishes were sensorially acceptable. Cutlets made from catla had more acceptability compared to the cutlets made from rohu and common carp. A clear correlation was found between the textural attributes and sensorial acceptability