...Vijay Kumar Reddy Surasani Purpose The purpose of the study was to utilize rohu deboning by-product to develop edible cutlets and to study its effects on quality and acceptability. Design/methodology/approach Fish cutlets were prepared with varying mince and by-product ratios (100:0, 75:25, 50...

...Gurnoor Kaur Lubana; Baljot Kaur Randhawa; Vijay Kumar Reddy Surasani; Ajeet Singh Purpose This study aims to develop fiber-enriched cutlets from minced meat of rohu and study the effects of fiber inclusion on composition, cooking properties and acceptability of cutlets. Design/methodology...

...Pramod Kumar Singh; Sunil Kumar; Z. F. Bhat; Pavan Kumar Purpose – This paper aims to focus on the effect of Sorghum bicolour on the quality characteristics of chevon cutlets and to evaluate the effect of clove oil on the storage quality of aerobically packaged chevon cutlets. Design...