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http://krishi.icar.gov.in/jspui/handle/123456789/15351| Title: | Composition, Textural Quality and Gel Strength of Surimi Prepared from Striped Catfish (Pangasianodon hypophthalmus, Souvage, 1878) |
| Other Titles: | Not Available |
| Authors: | Tanuja, S. Viji, P. Zynudheen, A.A. George Ninan Joshy, C.G. |
| 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 Research on Women in Agriculture, Baramunda, Bhubaneswar, India |
| Published/ Complete Date: | 2014-03-03 |
| Project Code: | Not Available |
| Keywords: | Myofibrillar proteins rheological property total pigment expressible drip water holding capacity |
| Publisher: | Society of Fisheries Technologists (India) |
| Citation: | Tanuja, S.,Viji, p.,Zynudheen, A.A.,George Ninan and Joshy, C.G.(2014)-Composition, Textural Quality and Gel Strength of Surimi Prepared from Striped Catfish (Pangasianodon hypophthalmus, Souvage, 1878).Fishery Technology. 51(2), 106-111. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Surimi was prepared from the meat of striped catfish Pangasianodon hypophthalmus using single wash and double wash method and the composition, gel strength and textural properties were compared. Crude protein and fat content of double wash surimi was significantly low (p<0.05). Both single wash and double wash surimi gels exhibited high expressible drip and low water holding capacity with double wash surimi gel showing significantly higher values (p<0.05). The gel strength, and textural parameter like hardness, and stiffness were significantly (p<0.05) higher for single wash surimi. The additional washing resulted in a significant decrease (p<0.05) in total pigment content of the surimi. |
| Description: | Not Available |
| ISSN: | 0015-3001 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Fishery Technology |
| NAAS Rating: | 5.82 |
| Volume No.: | 51(2) |
| Page Number: | 106-111 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/15351 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| composition, textural quality and gel strength of surimi prepared from striped catfish.pdf | 203.24 kB | Adobe PDF | View/Open |
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