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http://krishi.icar.gov.in/jspui/handle/123456789/15403Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Murthy, L.N. | en_US |
| dc.contributor.author | Phadke, G.G. | en_US |
| dc.contributor.author | Mohan, C.O. | en_US |
| dc.contributor.author | Chandra, M.V. | en_US |
| dc.contributor.author | Jeyakumari, A. | en_US |
| dc.contributor.author | Visnuvinayagam, S. | en_US |
| dc.contributor.author | Parvathy, U. | en_US |
| dc.contributor.author | Ravishankar, C.N. | en_US |
| dc.date.accessioned | 2018-12-03T13:44:59Z | - |
| dc.date.available | 2018-12-03T13:44:59Z | - |
| dc.date.issued | 2017-08-28 | - |
| dc.identifier.citation | Murthy, L.N., Phadke, G.G., Mohan, C.O., Chandra, M.V., Jeyakumari, A., Visnuvinayagam, S., Parvathy, U. and Ravishankar, C.N. (2017) – Characterization of spray-dried hydrolyzed proteins from pinkperch meat added with maltodextrin and gum Arabic, J. Aquatic Food Prod. Technol., ...: 1-16. | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/15403 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | In the present study, spray-dried pink perch meat protein hydrolysate (PPH) and hydrolysate with maltodextrin and gum arabic (PPHMG) were characterized in relation to their physical, rheological, functional, antioxidant, thermal, and sensory properties. The Herschel–Bulkley model was suitable to explain the flow behavior of PPH and PPHMG emulsions. Both the samples exhibited functional and antioxidant properties. Antioxidant activities were significantly higher for PPH compared with PPHMG (p<0.05). PPH and PPHMG alone did not exhibit antimicrobial activity but enhanced the activity of chitosan against pathogens. Sensory acceptability of the samples in soup revealed that PPHMG of up to 4% was highly scored without any traces of bitterness, whereas for PPH, a concentration of up to 3% was acceptable. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Taylor and Francis | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Fish protein hydrolysate | en_US |
| dc.subject | maltodextrin | en_US |
| dc.subject | rheological properties | en_US |
| dc.subject | functional properties | en_US |
| dc.subject | antioxidant activity, | en_US |
| dc.subject | sensory acceptability | en_US |
| dc.title | Characterization of Spray-Dried Hydrolyzed Proteins from Pink Perch Meat Added with Maltodextrin and Gum Arabic | 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 | Journal of Aquatic Food Product Technology | en_US |
| dc.publication.volumeno | 26(8) | en_US |
| dc.publication.pagenumber | 913-928 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | https://doi.org/10.1080/10498850.2017.1362684 | 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.naasrating | 7.02 | en_US |
| Appears in Collections: | FS-CIFT-Publication | |
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