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http://krishi.icar.gov.in/jspui/handle/123456789/14991| Title: | Effect of dehydration methods on physico‐chemical and sensory qualities of restructured–dehydrated fish product |
| Other Titles: | Not Available |
| Authors: | Anuj Kumar Elavarasan, K. Kishore, P. Uchoi, D. Mandakini Devi, H. George Ninan Zynudheen, A.A. |
| 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 |
| Published/ Complete Date: | 2017-03-24 |
| Project Code: | Not Available |
| Keywords: | Not available |
| Publisher: | Wiley |
| Citation: | Anuj Kumar, Elavarasan, K., Pankaj Kishore, Devananda Uchoi, Mandakini Devi, H., George Ninan and Zynudheen, A.A. (2017) - Effect of dehydration methods on physico-chemical and sensory qualities of restructured-dehydrated fsh product, J. Food Process & Preserv., DOI.org/10.1111/jfpp.13277 |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Development of restructured–dehydrated fish product enhances the shelf life as well as commercial value of fish. Along the similar lines, tiger tooth croaker (Otolithes ruber) mince was utilized in making restructured–dehydrated product (RDP). The effect of vacuum (VD), hybrid-solar (SD), and fluidized bed drying (FBD) on proximate composition, bio-chemical characteristics, and sensory acceptability of the RDPs was studied. Protein content of RDPs varied from 38.71 to 42.33%. The water activity of RDPs varied from 0.48 to 0.53, indicating shelf stability of RDPs. Lipid deterioration during drying was minimal as revealed by TBARS and FFA values. Rehydratability of FBD product was significantly (p≤0.05) lower than others. Frying of RDPs yielded fish-cracker like products. Fried VD product was sensorially more acceptable than others. The present study could pave the way for development of a new class of fish meat based products wherein low value fish meat are utilized. |
| Description: | Not Available |
| ISSN: | 1745-4549 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Food Processing and Preservation |
| NAAS Rating: | 7.41 |
| Volume No.: | 41(6) |
| Page Number: | e13277. |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | DOI.org/10.1111/jfpp.13277 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/14991 |
| Appears in Collections: | FS-CIFT-Publication |
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