This study involved the preparation of breaded whitemouth croaker (Micropogonias furnieri). The fish were measured and weighed, their freshness was evaluated based on pH and total volatile bases (TVB), and their proximal composition was analyzed. The average size and weight were 28.0 cm and 268.3 g, respectively. The specimens’ pH and concentrations of N-TVB were within the limits established by the Brazilian legislation. The proximal composition of the whitemouth croaker was moisture: 78.7%, protein: 18.8%, ash: 1.2%, and fat: 1.1%. Preliminary tests were carried out to define the base formulation, which served to determine the 30-second pre-frying time of the product. The final formulation of the product was defined based on a complete 2³ factorial plan with central points in triplicate, varying the washing time of the muscle (0, 15, and 30 seconds), the sodium lactate concentration (0, 0.8 and 1.6%) and the powdered milk (0, 1, and 2%). The response variables were CRA, moisture, protein and fat, the overall sensory quality, and the attributes of appearance, crunchiness, texture and flavor. The results indicated that the muscle washing time was the factor that most strongly affected the product’s sensorial characteristics, while the physical characteristics were influenced by the three factors studied. Therefore, the chosen formulation was subjected to the following conditions: 30 seconds of muscle wash, 2% of powdered milk and absence of sodium lactate.
fish; breaded; sensory quality
