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  1. KRISHI Publication and Data Inventory Repository
  2. Fisheries A6
  3. ICAR-Central Institute of Fisheries Technology I5
  4. FS-CIFT-Publication
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Please use this identifier to cite or link to this item: http://krishi.icar.gov.in/jspui/handle/123456789/15403
Title: Characterization of Spray-Dried Hydrolyzed Proteins from Pink Perch Meat Added with Maltodextrin and Gum Arabic
Other Titles: Not Available
Authors: Murthy, L.N.
Phadke, G.G.
Mohan, C.O.
Chandra, M.V.
Jeyakumari, A.
Visnuvinayagam, S.
Parvathy, U.
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: 2017-08-28
Project Code: Not Available
Keywords: Fish protein hydrolysate
maltodextrin
rheological properties
functional properties
antioxidant activity,
sensory acceptability
Publisher: Taylor and Francis
Citation: Murthy, L.N., Phadke, G.G., Mohan, C.O., Chandra, M.V., Jeyakumari, A., Visnuvinayagam, S., Parvathy, U. and Ravishankar, C.N. (2017) – Characterization of spray-dried hydrolyzed proteins from pinkperch meat added with maltodextrin and gum Arabic, J. Aquatic Food Prod. Technol., ...: 1-16.
Series/Report no.: Not Available;
Abstract/Description: In the present study, spray-dried pink perch meat protein hydrolysate (PPH) and hydrolysate with maltodextrin and gum arabic (PPHMG) were characterized in relation to their physical, rheological, functional, antioxidant, thermal, and sensory properties. The Herschel–Bulkley model was suitable to explain the flow behavior of PPH and PPHMG emulsions. Both the samples exhibited functional and antioxidant properties. Antioxidant activities were significantly higher for PPH compared with PPHMG (p<0.05). PPH and PPHMG alone did not exhibit antimicrobial activity but enhanced the activity of chitosan against pathogens. Sensory acceptability of the samples in soup revealed that PPHMG of up to 4% was highly scored without any traces of bitterness, whereas for PPH, a concentration of up to 3% was acceptable.
Description: Not Available
ISSN: Not Available
Type(s) of content: Research Paper
Sponsors: Not Available
Language: English
Name of Journal: Journal of Aquatic Food Product Technology
NAAS Rating: 7.02
Volume No.: 26(8)
Page Number: 913-928
Name of the Division/Regional Station: Not Available
Source, DOI or any other URL: https://doi.org/10.1080/10498850.2017.1362684
URI: http://krishi.icar.gov.in/jspui/handle/123456789/15403
Appears in Collections:FS-CIFT-Publication

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