Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach

• Kumar Gaurav,
• Naresh Kumar Mehta,
• Ranendra Kumar Majumdar,
• M. Bhargavi Priyadarshini,
• Prasenjit Pal,
• K. A. Martin Xavier,
• Sanjeev Sharma

Affiliations

Kumar Gaurav

Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Tripura, India

Naresh Kumar Mehta

Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Tripura, India

Ranendra Kumar Majumdar

Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Tripura, India

M. Bhargavi Priyadarshini

Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Tripura, India

Prasenjit Pal

Department of Extension and Social Sciences, College of Fisheries, Central Agricultural University, Tripura, India

K. A. Martin Xavier

Department of Post Harvest Technology, ICAR- Central Institute of Fisheries Education”, Mumbai, India

Sanjeev Sharma

Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Tripura, India