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http://krishi.icar.gov.in/jspui/handle/123456789/80827
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sumit Kumar Verma | en_US |
dc.contributor.author | Ganesan, P. | en_US |
dc.contributor.author | Pankaj Kishore | en_US |
dc.contributor.author | Remya, S. | en_US |
dc.contributor.author | Mohan, C. O. | en_US |
dc.contributor.author | Pandurengan Padmavathy | en_US |
dc.contributor.author | Nagarajan Muralidhran | en_US |
dc.contributor.author | Bindu, J. | en_US |
dc.date.accessioned | 2023-10-25T16:55:01Z | - |
dc.date.available | 2023-10-25T16:55:01Z | - |
dc.date.issued | 2023-04-11 | - |
dc.identifier.citation | Sumit Kumar Verma, Ganesan, P., Pankaj Kishore, Remya, S., Mohan, C. O., Pandurengan Padmavathy, Nagarajan Muralidhran and Bindu, J. (2023) Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing cycle. Food Science & Technology International. DOI: 10.1177/10820132231166972 | en_US |
dc.identifier.issn | 1082-0132 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/80827 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Present study aimed to evaluate the changes in proximate composition and physical attributes in brown shrimp (Metapenaeus dobsonii) exposed to different methods of cooking followed by freezing. For this, three different grades (100/200, 200/300, and 300/500 numbers per kg) of brown shrimp were cooked at 90°C till the core temperature of the product reaches 85°C using hot water, steam, and microwave (400W) techniques. The changes in yield, cooking loss, proximate composition, textural, and colour profile were assessed for cooked shrimps. The cooking loss was higher for larger grades of shrimp, whereas shrimp cooked using hot water exhibited the highest cooking loss. Lowest cooking loss was observed for microwave-cooked shrimp. Moisture content decreased after cooking whereas protein, fat, ash, and calorie content increased. After cooking, different grades of shrimp showed an increase in their lightness (L*), redness (a*), and yellowness (b*) values. The smaller grade shrimp exhibited lower value for cohesiveness, hardness, chewiness, and gumminess. Different cooking techniques yielded cooked shrimp of varying hardness values. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | SAGE Publications | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Not Available | en_US |
dc.title | Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing cycle | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Food Science and Technology International | en_US |
dc.publication.volumeno | Not Available | en_US |
dc.publication.pagenumber | Not Available | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://doi.org/10.1177/10820132231166972 | en_US |
dc.publication.authorAffiliation | Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Thoothukkudi, Tamil Nadu, India | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | International | en_US |
dc.publication.naasrating | 8.64 | en_US |
dc.publication.impactfactor | 2.64 | en_US |
Appears in Collections: | FS-CIFT-Publication |
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