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http://krishi.icar.gov.in/jspui/handle/123456789/25274
Title: | Effect of dietary fibres on the functional properties of heat induced fish gels |
Other Titles: | Not Available |
Authors: | 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: | 2017-11-21 |
Project Code: | Not Available |
Keywords: | Not Available |
Publisher: | ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch |
Citation: | George Ninan and Zynudheen, A.A. (2017) Effect of dietary fibres on the functional properties of heat induced fish gels. In: (Thomas, S.N., Rao, B.M., Madhu, V.R., Asha, K.K., Binsi, P.K., Viji, P., Sajesh, V.K. and Jha, P.N., Eds.) Fostering Innovations in Fisheries and Aquaculture: Focus on Sustainability and Safety – Book of Abstracts, 11th Indian Fisheries and Aquaculture Forum, ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch, 21-24 November, 2017, Kochi, India, pp. 343. |
Series/Report no.: | Not Available; |
Abstract/Description: | Dietary fibres can be an effective tool in seafood processing for improving functional properties of products such as water binding, gelling, etc. In this study, heat induced gels prepared from threadfin bream containing one of the three types of dietary fibres was evaluated with respect to the functional properties. Dietary fibre was incorporated at 2 per cent level to the fish mince. Addition of dietary fiber increased the water holding capacity of the fish gels. The cooking yield was significantly higher for oat fibre incorporated fish gel. Wheat fibre incorporated fish gels were whiter; however the hardness and cohesiveness were lower than oat fibre incorporated gels. The folding score of oat fibre incorporated fish gel was significantly higher among the samples. Among the dietary fibres oat fibre was found to be the best option as it did not affect the textural properties when compared to the control whereas psyllium fibre had a negative effect on the textural properties of the fish gels. Sensory evaluation of the samples indicated that addition of dietary fibre did not affect the flavour of the fish gels. |
Description: | Not Available |
ISBN: | 978-81-933623-1-0 |
Type(s) of content: | Other |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Not Available |
Volume No.: | Not Available |
Page Number: | 343 |
Name of the Division/Regional Station: | Fish Processing Division & Quality Assurance and Management Division |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/25274 |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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343_Effect of dietary fibres.pdf | 178.44 kB | Adobe PDF | View/Open |
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