author(s)
DC Fofandi, DV Bhola, BG Chudasama and PD Tanna

abstract
In present study the effect of different frying time and temperatures on physical, chemical and organoleptic characteristics of ready-to-fry batter and breaded fish fillets (Aluterus monocerus) were evaluated. The batter and breaded fish fillets fried at different time and temperature were treated as T1 sample was fried at 150° C, T2 sample was fried at 160 °C and T3 sample was fried at 170 °C for a period of 8, 10 and 12 minutes respectively. Parameters evaluated under the study includes proximate composition, physico-functional properties like oil absorption and colour profile and sensory characteristics like colour, taste, odour, texture and overall acceptability. Total of 27 fried samples were judged at different frying temperatures and time combinations. Fried fish fillets at 170°C for 12 minutes showed lower moisture content and also noticed lesser absorption of oil, good texture and over all acceptability in comparison with 150 and 160°C temperature gradient. Increasing the frying time and temperature caused decrease lightness (L*) and increase redness (a*) and yellowness (b*). The observation of fried batter and breaded fish fillets at 170°C for 12 minutes showed the best result for physico-functional and sensory characteristics which can further applied as standard for development of novel ready-to-fry fishery products.