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Review Article
Battered and breaded products from fish and shellfish: A Review
Sedyaaw Panchakarla*, Ajay Tandle, Supriya Meshre and Kawade Sanket Sunil 
 
Abstract
Battered and breaded seafood products play a significant role in the global food industry, offering consumers convenient and appetizing options for incorporating fish and shellfish into their diets. This review aims to provide a comprehensive analysis of battered and breaded products derived from fish and shellfish, focusing on their quality attributes, nutritional composition, and consumer perception. Quality attributes of battered and breaded seafood products are multifaceted, encompassing sensory characteristics, texture, and overall acceptability. Factors such as coating thickness, crispiness, and moisture retention play pivotal roles in determining product quality. Studies have explored various techniques for improving batter adhesion and texture, including the incorporation of different breading materials, additives, and processing methods. These advancements have contributed to enhancing product quality, resulting in greater consumer satisfaction.
 
Keywords
Batter, Fish, Products, Coating, Oil
 
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How to Cite the Article
Panchakarla, S., Tandle, A., Meshre, S. and Kawade, S. S. (2023). Battered and breaded products from fish and shellfish: A Review. Chronicle of Aquatic Science 1(3):15-22 
 
Copyright
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. 
 

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