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http://krishi.icar.gov.in/jspui/handle/123456789/20373| Title: | Conversion of carp roe mass to caviar substitutes: Stabilization with oregano extract |
| Other Titles: | Not Available |
| Authors: | Binsi, P.K. Natasha Nayak Sarkar, P.C. Upali Sahu Lalitha, K.V. George Ninan Ravishankar, C.N. |
| 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 ICAR::Indian Institute of Natural Resins and Gums |
| Published/ Complete Date: | 2019-03-13 |
| Project Code: | Not Available |
| Keywords: | Caviar substitutes Carp roe Oregano extract Alginate Chilled storage |
| Publisher: | Elsevier |
| Citation: | Binsi, P.K., Natasha Nayak, Sarkar, P.C., Upali Sahu, Lalitha, K.V.,George Ninan and Ravishankar, C.N. (2019) Conversion of carp roe mass to caviar substitutes: Stabilization with oregano extract. LWT Food Science and Technology. 108: 446-455. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Fish roe is a nutritionally rich source of polyunsaturated fatty acids, essential amino acids and several vitamins. However, its utilization is currently limited to caviars from a few fsh species, as most of others form a jelly mass on cooking. In the present study, freeze dried carp roe mass was converted to caviar substitutes by reconstituting with sodium alginate. Further, oregano extract was added at different concentrations to the mixture as antioxidant and antimicrobial agent before casting. Scanning electron microscopic image revealed a honey-comb like structure for the freeze dried caviar samples, congenial for the retention of oregano extract for an extended period. DSC profle of caviar substitutes confrmed the stability and availability of caviar constituents at boiling temperature. Further, the biochemical, microbial and textural characteristics of caviar substitutes during storage at 4 degree celsius indicated lower bacterial count and minimum generation of lipid oxidation products in caviar substitutes containing 0.5 percentage oregano extract |
| Description: | Not Available |
| ISSN: | 0023-6438 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Food Science & Technology - Lebensmittel-Wissenschaft & Tech |
| NAAS Rating: | 10.01 |
| Volume No.: | 108 |
| Page Number: | 446-455 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1016/j.lwt.2019.03.001 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/20373 |
| Appears in Collections: | FS-CIFT-Publication |
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