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/123456789/15370| Title: | Quality Evaluation of a Battered and Breaded Seafood Product under Chilled Storage |
| Other Titles: | Not Available |
| Authors: | Hassan, F. Joshy, C.G. Mathew, S. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology School of Industrial Fisheries, Cochin University of Science and Technology |
| Published/ Complete Date: | 2012-12-20 |
| Project Code: | Not Available |
| Keywords: | Quality attributes oyster ready to eat ready to fry chilled storage |
| Publisher: | Society of Fisheries Technologists (India) |
| 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. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | 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 |
| Description: | Not Available |
| ISSN: | 0015-3001 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Fishery Technology |
| NAAS Rating: | 5.82 |
| Volume No.: | 50 (2) |
| Page Number: | 139-145 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/15370 |
| 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 |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.