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/123456789/15293
Title: | Effect of curry leaf and clove bud essential oils on textural and oxidative stability of chill stored sutchi catfish fillets |
Other Titles: | Not Available |
Authors: | Binsi, P.K. 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 |
Published/ Complete Date: | 2017-06 |
Project Code: | Not Available |
Keywords: | clove bud curry leaf essential oil protein-polyphenol interaction sutchi catfish texture protection |
Publisher: | Wiley Online Library |
Citation: | Binsi, P.K., George Ninan and Ravishankar, C.N. (2017) - Effect of curry leaf and clove bud essential oils on textural and oxidative stability of chill stored sutchi catfish fillets, J. Texture Studies, 48(3): 258–266. |
Series/Report no.: | Not Available; |
Abstract/Description: | Effect of coating with curry leaf and clove essential oils (EO) on oxidative and textural stability of sutchi catfish fillets were evaluated during chilled storage. The changes in parameters associated with textural and lipid degradation was also evaluated to ascertain the interactive effect of polyphenols with muscle proteins. Further, the results were compared against vacuum and conventional polyethylene packaging practices. Prior to coating, the properties of antioxidants were evaluated in vitro based on total phenolic and flavonoid contents, 2, 2-diphenyl-1- picrylhydrazyl radical scavenging activity, inhibition of linoleic acid peroxidation, iron reducing power, and metal chelating ability. Coating with clove bud EO was found to be more effective in protecting the textural quality and retarding lipid oxidation of the fillets during chilled storage. Curry leaf EO was found to have only moderate effect. |
Description: | Not Available |
ISSN: | 0022-4901 (print) 1745-4603 (Online) |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Texture Studies |
NAAS Rating: | 7.9 |
Volume No.: | 48(3) |
Page Number: | 258-266 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | 10.1111/jtxs.12237 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/15293 |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.