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http://krishi.icar.gov.in/jspui/handle/123456789/25296
Title: | Effect of green tea extract on the quality of fish nuggets during chilled storage |
Other Titles: | Not Available |
Authors: | Jeyakumari, A. George Ninan Vishnuvinayagam, S. |
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 ICAR- Central Institute of Fisheries Technology, Cochin, 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: | Jeyakumari, A.,George Ninan and Vishnuvinayagam, S. (2017) Effect of green tea extract on the quality of fish nuggets during chilled storage. 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. 368-369. |
Series/Report no.: | Not Available; |
Abstract/Description: | In the present study, fish nuggets were prepared from pink perch mince and their qualities were evaluated under chilled storage. Pink perch mince had 81.46 per cent moisture, 17.44 per cent protein, 0.85 per cent fat and 1.02 per cent ash. Fish nuggets were prepared in three different formulations by incorporating corn starch , green tea extract and BHT . Formulation containing only corn starch was served as control. Biochemical and microbiological qualities of fish nuggets were evaluated up to 17th day. Results showed an increasing trend in thiobarbituric acid values during storage. However, sample contained green tea extract had a lower TBA value than BHT incorporated sample and control . Similar trend also observed for free fatty acids, peroxide value, total volatile base nitrogen and trimethylamine content. Texture analysis showed an increased trend in hardness during storage. L value showed a decreased trend in green tea extract incorporated sample. Based on the sensory and microbial analysis, control had a shelf life of 12 days whereas, products incorporated with green tea extract and BHT had an extended shelf life up to 17 days. |
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: | 368-369 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/25296 |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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368_Effect of green tea extract.pdf | 189.39 kB | Adobe PDF | View/Open |
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