Fresh Pangasius fish of about 1 kg weight was procured
from local market and transported to the lab under iced
condition. It was then thoroughly washed with chilled potable water, weighed, headed and gutted. The mince was
obtained using the deboning machine (BAADER 694,
Lubeck, Germany) equipped with a drum of holes 3 mm
size. The mince obtained was ground properly and stored at
−20 °C until processing