KRISHI
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/15404
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Murthy, L.N. | en_US |
dc.contributor.author | Arun Padiyar, P. | en_US |
dc.contributor.author | Madhusudana Rao, B. | en_US |
dc.contributor.author | Asha, K.K. | en_US |
dc.contributor.author | Jesmi, D. | en_US |
dc.contributor.author | Phadke, G.G. | en_US |
dc.contributor.author | Prasad, M.M. | en_US |
dc.contributor.author | Ravishankar, C.N. | en_US |
dc.date.accessioned | 2018-12-03T13:45:25Z | - |
dc.date.available | 2018-12-03T13:45:25Z | - |
dc.date.issued | 2017-08-30 | - |
dc.identifier.citation | Murthy, L.N., Arun Padiyar, P., Madhusudana Rao, B., Asha, K.K., Jesmi, D., Phadke, G.G., Prasad, M.M. and Ravishankar, C.N. (2017) – Biochemical, sensory and textural quality of whole and gutted cultured milkfish (Chanos chanos) stored in ice, Fish. Technol., 54(3): 183-189. | en_US |
dc.identifier.issn | 0015-3001 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/15404 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Icing and ice storage of fish is widely used for transportation and marketing of fish. This paper reports on the biochemical, sensory and textural quality changes in ice stored whole and gutted cultured milkfish (Chanos chanos). Moisture content decreased and fat content increased with storage period in whole fish but it was reverse in gutted fish during the ice storage. Biochemical quality parameters showed an increasing trend during iced storage but increase was greater in gutted fish compared to whole fish. Overall acceptability of whole and gutted milkfish decreased significantly over the storage (p<0.05). Textural quality showed deterioration with progressive storage period. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Society of Fisheries Technologists (India) | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Chanos chanos | en_US |
dc.subject | Ice storage | en_US |
dc.subject | Biochemical quality | en_US |
dc.subject | Texture profile | en_US |
dc.subject | Sensory quality | en_US |
dc.title | Biochemical, Sensory and Textural Quality of Whole and Gutted Cultured Milkfish (Chanos chanos) Stored in Ice | 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 | Fishery Technology | en_US |
dc.publication.volumeno | 54(3) | en_US |
dc.publication.pagenumber | 183 - 189 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | Not Available | en_US |
dc.publication.authorAffiliation | Mumbai Research Centre of ICAR- Central Institute of Fisheries Technology, Vashi, India | en_US |
dc.publication.authorAffiliation | Visakhapatnam Research Centre of ICAR-Central Institute of Fisheries Technology | 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 | 5.82 | en_US |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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Biochemical.pdf | 222.71 kB | Adobe PDF | View/Open |
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