KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/34874
Title: | Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat |
Other Titles: | Not Available |
Authors: | Chakrabarti, R. |
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 |
Published/ Complete Date: | 2010-10-09 |
Project Code: | Not Available |
Keywords: | Bombay duck meat Harpodon nehereus Cooking quality Iso-electric pH Gel strength |
Publisher: | Springer |
Citation: | Chakrabarti, R. (2010) Improvement of cooking quality and gel formation capacity of Bombay duck (H. nehereus) fish meat, J. Food Sci. & Technol., 47(5):534-540. |
Series/Report no.: | Not Available; |
Abstract/Description: | High moisture content along with high enzymatic and bacteriological activity in Bombay duck (Harpodon nehereus) meat are responsible for short shelf life and disintegration of meat in cooking. Minimum solubility was at pH 5 of muscle protein. Citric acid- sodium citrate buffer with 0.2% potassium sorbate was very effective in reducing moisture in dressed fish and in increasing shelf life up to 4 days at ambient temperature. Reduction in moisture in meat improved its cooking quality and gel formation capacity with increased protein content. Fish meat contained 1.0–1.5 per cent NaCl and produced stronger gel by using 2 per cent NaCl than conventionally prepared gel with 4 per cent NaCl. Washing fish mince with cold water followed by pressing at pH 5, gave fish cake with more salt soluble protein and better gel strength than the same operation done at ambient temperature. |
Description: | Not Available |
ISSN: | 0975-8402 (Online) 0022-1155 (Print) |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | ournal of Food Science and Technology |
NAAS Rating: | 7.95 |
Volume No.: | 47(5) |
Page Number: | 534–540 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1007/s13197-010-0092-3 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/34874 |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Rupsankar2010_Article_ImprovementOfCookingQualityAnd.pdf | 196.04 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.