Some quality aspects of fish patties prepared from an Indian major carp, Labeo rohita (Ham.).

@article{Sehgal2008SomeQA,
  title={Some quality aspects of fish patties prepared from an Indian major carp, Labeo rohita (Ham.).},
  author={H. S. Sehgal and Meenakshi Shahi and Gurpreet K. Sehgal and Sukhcharan S Thind},
  journal={International journal of food sciences and nutrition},
  year={2008},
  volume={59 3},
  pages={
          192-201
        }
}
Six different types of fish patties were prepared from de-boned meat of three weight groups (250 500 g, 501-750 g, and 751-1,000 g) of an Indian major carp, Labeo rohita, using two extenders (boiled potato and corn flour). The weight of the fish and the type of the extender affected the nutritional quality of the patties. Cooking lowered the crude protein but increased the total lipid, total soluble sugars, and contents of the patties. Cooking yield increased with an increase in the weight of… CONTINUE READING