KRISHI
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/15370Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Hassan, F. | en_US |
| dc.contributor.author | Joshy, C.G. | en_US |
| dc.contributor.author | Mathew, S. | en_US |
| dc.date.accessioned | 2018-12-03T12:46:27Z | - |
| dc.date.available | 2018-12-03T12:46:27Z | - |
| dc.date.issued | 2012-12-20 | - |
| dc.identifier.citation | Hassan, F.,Joshy, C.G. and Mathew, S.(2012)-Quality Evaluation of a Battered and Breaded Seafood Product under Chilled Storage.Fishery Technology . 50 (2): 139-145. | en_US |
| dc.identifier.issn | 0015-3001 | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/15370 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | The quality evaluation and shelf life studies were conducted for a novel battered and breaded snack product named as ‘Oyster pablano pepper fritter’ prepared from edible oyster (Crassostrea madrasensis) under chilled storage. The organoleptic, chemical and microbiological quality attributes were evaluated for the product both in Ready-to-Fry (RTF) and Ready-to-Eat (RTE) form under chilled storage. There was significant decrease in moisture and organoleptic scores on storage. The levels of other indices like TMA-N, TBA-N, pH, TBA value, FFA value and PV showed significant increasing trend on storage for both the RTF and RTE products. Sensory quality attributes of products decreased on storage and under chilled storage, RTF samples got spoiled on 10th day and RTE products on 14th day as indicated by sensory scores | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Society of Fisheries Technologists (India) | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Quality attributes | en_US |
| dc.subject | oyster | en_US |
| dc.subject | ready to eat | en_US |
| dc.subject | ready to fry | en_US |
| dc.subject | chilled storage | en_US |
| dc.title | Quality Evaluation of a Battered and Breaded Seafood Product under Chilled Storage | 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 | Fishery Technology | en_US |
| dc.publication.volumeno | 50 (2) | en_US |
| dc.publication.pagenumber | 139-145 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | Not Available | en_US |
| dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
| dc.publication.authorAffiliation | School of Industrial Fisheries, Cochin University of Science and Technology | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| dc.publication.naasrating | 5.82 | en_US |
| Appears in Collections: | FS-CIFT-Publication | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Quality Evaluation of a Battered and Breaded.pdf | 154.67 kB | Adobe PDF | View/Open |
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