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Influence of rohu (Labeo rohita) deboning by-product on composition, physical properties and sensorial acceptability of rohu cutlets

Vijay Kumar Reddy Surasani (Department of Harvest and Post-harvest Technology, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 8 May 2017




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.


Fish cutlets were prepared with varying mince and by-product ratios (100:0, 75:25, 50:50, 25:75 and 0:100 per cent) and the effect of by-product inclusion on composition, cooking characteristics, texture and acceptability were studied.


Cutlets from control group had highest values for protein, fat, diameter reduction, fat retention and height increase (29.9, 14.9, 7.6, 78.3 and 31.9 per cent) compared to other lots. Highest values for cooking yield (p > 0.01), lightness and whiteness were (92.7, 35.4 and 31.2 per cent) found in cutlets from 100 per cent BP lot. Hardness and shear force increased with by-product content (p < 0.01) being maximum in cutlets from 100 per cent BP lot. Though all the cutlets were acceptable, low sensory scores were recorded for 75 BP and 100 per cent BP lots (p > 0.01). By-products can be incorporated up to 50 per cent into fish cutlets without negatively affecting the eating quality.

Research limitations/implications

Amount of by-product to be added was the limitation during the work. More by-product content in the cutlets resulted in low-palatability. Total calcium content in the cutlets need to be checked as calcium content per serving should not be above the regulations.


In general, nutritionally rich fish deboning by-product is used for cattle feeding or discarded into dumping grounds causing pollution, nutritional, as well as economic loss to the farmers. The findings of this study will be helpful to develop nutritionally rich and edible food products from this deboning by-product. Incorporation of by-product into cutlets will allow the farmers to sell their products at lower prices without compromising the profits, which will improve the marketing as well as consumption.


Utilization of fish deboning by-product to develop edible cutlets helps in reducing the operational costs, pollution and efficient utilization of process by-products.


The work is completely original in nature. The results reported are unique and the outcome of the research has social applicability.



The author express their sincere thanks to the university authorities for the facilities provided to conduct this research. The author also wish to express their sincere thanks to Paransheel and Swarajpal Randhawa for their support during the work.


Surasani, V.K.R. (2017), "Influence of rohu (Labeo rohita) deboning by-product on composition, physical properties and sensorial acceptability of rohu cutlets", Nutrition & Food Science, Vol. 47 No. 3, pp. 398-408.



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