The effects of gluten:zein (30:70, 50:50, 70:30) as first coating, guar gum (0.2, 0.4, 0.6%) as second coating and wheat flour:corn flour (30:70, 50:50, 70:30) as a last coating on the sensory qualities of pearl mullet fillets were determined using response surface methodology. The increasing amount of gluten in the first coating increased L and whiteness values and decreased a values. Colour, appearance, and a values decreased with increased guar gum in the second coating. Increasing wheat flour in the last coating decreased b, colour and overall acceptability values. The differences in the amount of coating materials were not found to be significant (P>0.05) on odour, flavour and texture values.

The effects of gluten:zein (30:70, 50:50, 70:30) as first coating, guar gum (0.2, 0.4, 0.6%) as second coating and wheat flour:corn flour (30:70, 50:50, 70:30) as a last coating on the sensory qualities of pearl mullet fillets were determined using response surface methodology. The increasing amount of gluten in the first coating increased L and whiteness values and decreased a values. Colour, appearance, and a values decreased with increased guar gum in the second coating. Increasing wheat flour in the last coating decreased b, colour and overall acceptability values. The differences in the amount of coating materials were not found to be significant (P>0.05) on odour, flavour and texture values.