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Title: | Effect of calcium and heat setting on gelation and functional properties of surimi obtained from lesser sardine (Sardinella fimbriata) |
Other Titles: | Not Available |
Authors: | Murthy, L.N. Phadke, G.G. Chandravanshi, S.K. Vichare, P.S. Parvathy, U. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | Mumbai Research Centre of ICAR- Central Institute of Fisheries Technology, Vashi, India |
Published/ Complete Date: | 2017-11-21 |
Project Code: | Not Available |
Keywords: | Not Available |
Publisher: | ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch |
Citation: | Murthy, L.N.,Phadke, G.G.,Chandravanshi, S.K.,Vichare, P.S. and Parvathy, U. (2017) Effect of calcium and heat setting on gelation and functional properties of surimi obtained from lesser sardine (Sardinella fimbriata). In: (Thomas, S.N., Rao, B.M., Madhu, V.R., Asha, K.K., Binsi, P.K., Viji, P., Sajesh, V.K. and Jha, P.N., Eds.) Fostering Innovations in Fisheries and Aquaculture: Focus on Sustainability and Safety – Book of Abstracts, 11th Indian Fisheries and Aquaculture Forum, ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch, 21-24 November, 2017, Kochi, India, pp. 361. |
Series/Report no.: | Not Available; |
Abstract/Description: | In the recent years, much attention has been given to dark meat fish species as an alternative raw material for surimi production but these species produce surimi having poor gel forming ability. In this context, effect of calcium and setting on gel characteristics of lesser sardine surimi was evaluated. Lesser sardine was processed in order to get minced meat without setting , minced meat with setting , control without calcium addition and without setting, control with calcium addition and with setting , surimi added with calcium and sodium bicarbonate without setting and surimi added with calcium and with sodium bicarbonate with setting and refiner meat without addition of calcium and with addition of sodium bicarbonate . Surimi treated with calcium and sodium bicarbonate exhibited gel strength value of 329 g.cm without setting whereas the setting at 35 degree celsius for 45 minutes enhanced the gel strength of surimi to 556.2 g.cm. Increased hardness, chewiness, gumminess and cohesiveness were observed in C2 sample when compared with other samples. Set samples treated with calcium and sodium bicarbonate exhibited significantly higher whiteness values when compared with other treatments. Surimi samples treated with calcium and sodium bicarbonate exhibited reduced TBA values. |
Description: | Not Available |
ISBN: | 978-81-933623-1-0 |
Type(s) of content: | Other |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Not Available |
Volume No.: | Not Available |
Page Number: | 361 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/25289 |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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361_Effect of calcium and heat setting.pdf | 179.07 kB | Adobe PDF | View/Open |
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