Compertion of quality propertice raw and cooked bread Kilka with ordinary batter and tempura

In this study the increase per capita consumption of marine protein sources, requires a review of traditional treatments and as well economical use of small fish such as Kilka Fish, which is not normally well-liked   and, on the other hand, it has the proper reserves to produce a new product with different sensory and tissue properties.The breaded kilka was coated (raw and fried) by common and Tempura Batter.For determination of quality assessment and shelf life, samples were stored at freezer (-18°C Results showed that tempura batter improved the quality of the product such as organoleptic properties. Results showed that tempura batter improved the quality of the product such as organoleptic properties. All of the sensory properties including smell, taste, tenderness, and adhesiveness were significantly different between two types of batter (p<0.05) in breaded kilka. It showed that applying the tempura batter coating improves the quality of the breaded kilka from the organoleptic point of view considerably than common batter during frozen storage. According to progressive oxidative deterioration in breaded kilka at the end of 4 months after production and also decreasing in sensory properties, the shelf life of raw and fried breaded kilka was determined 3 months during frozen storage (-18°C). In conclusion, the tempura batter is better than the common one.