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http://krishi.icar.gov.in/jspui/handle/123456789/47501| Title: | Changes in sulfhydril groups during processing of milk fish, Chanos chanos |
| Other Titles: | Not Available |
| Authors: | Thippeswamy, S. Ammu, K Joseph J. |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2003-01-01 |
| Project Code: | Not Available |
| Keywords: | Preprocessing Processing Sufhydril group Chanos chanos |
| Publisher: | Society of Fisheries Technologists(India),Cochin |
| Citation: | Thippeswamy, S., Ammu, K., and Joseph J., (2003). Changes in sulfhydril groups during processing of milk fish, Chanos chanos. In :Proceedings of the Symposium on Seafood Safety-Status and strategies . Surendran P.K. et. al (Eds.), pp 70-80, Society of Fisheries Technologists (India), Cochin. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The changes in SH group during various processing operations of milkfish such as icced storage, frozen storage , salting (wetand dry salting ), drying, steaming, retorting and frying were studied. During iced storage except for the initial few days SH group decreased from 85.10 to 70.8 mmole.g dry matters in 21 days . Frozen storage was carried out at two temperatures viz.,-35 degree C was less than that stored at -18 degree C during 3 months study.During salting the extent of reduction in SH group was more in wet salted fish compared to that of dry salted fish. on further drying of the salted fish SH group decreased continuously. Drying at constant temperature (60 degree C) for different length of time also reduced the SH group from 76.1 to 16.8 mole.g dry matter within 24 h. SH group reduced to a great extent during retorting compared to other heat treatments such as steaming and frying. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Proceedings |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Not Available |
| Volume No.: | Not Available |
| Page Number: | 70-80 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/47501 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Changes in Sulfhydril Groups during Processing of Milkfish, Chanos chanos.pdf | 3.81 MB | Adobe PDF | View/Open |
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