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http://krishi.icar.gov.in/jspui/handle/123456789/38423Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | George Ninan | en_US |
| dc.contributor.author | Bindu, J. | en_US |
| dc.contributor.author | Jose Joseph | en_US |
| dc.date.accessioned | 2020-07-29T07:10:00Z | - |
| dc.date.available | 2020-07-29T07:10:00Z | - |
| dc.date.issued | 2010-02 | - |
| dc.identifier.citation | George Ninan, Bindu, J. and Jose Joseph (2009) Frozen storage studies of value added mince based produtcs from Tilapia. J. Food Process & Preserv. 34(1): 255-271. | en_US |
| dc.identifier.issn | 1745-4549 | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/38423 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | Tilapia (Oreochromis mossambicus) is a relatively abundant, low‐value fish that has wide distribution in India because of its adaptability to different environments. However, the fish has limited scope for consumption in the fresh form. This study is an attempt to explore the possibilities of better utilization of this species by development of mince‐based value‐added products and the evaluation of shelf life during frozen storage. Mince from tilapia was used for the preparation of value‐added products viz., chilly fish, fish cutlets and fish balls. The biochemical and sensory parameters of these products were analyzed to study the quality changes and shelf life of these products in frozen storage at −20C. Fish cutlets and fish balls remained acceptable up to 18 weeks of storage after which loss in flavor and texture was noticed. Chilly fish remained acceptable for 21 weeks in frozen condition. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Wiley Online Library | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Not Available | en_US |
| dc.title | Frozen storage studies of value added mince based produtcs from Tilapia | 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 Food Processing and Preservation | en_US |
| dc.publication.volumeno | 34(1) | en_US |
| dc.publication.pagenumber | 255-271 | en_US |
| dc.publication.divisionUnit | Fish Processing Division | en_US |
| dc.publication.sourceUrl | https://doi.org/10.1111/j.1745-4549.2009.00379.x | 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 | 7.41 | en_US |
| Appears in Collections: | FS-CIFT-Publication | |
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