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http://krishi.icar.gov.in/jspui/handle/123456789/25294
Title: | Innovative product development using pangasius (Pangasianodon hypophthalmus) fish mince |
Other Titles: | Not Available |
Authors: | Jesmi, D. Viji, P. George Ninan Rao, B.M. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | Visakhapatnam Research Centre of ICAR-Central Institute of Fisheries Technology ICAR- Central Institute of Fisheries Technology, Cochin, India |
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: | Jesmi, D.,Viji, P.,George Ninan and Rao, B.M. (2017) Innovative product development using pangasius (Pangasianodon hypophthalmus) fish mince. 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. 366. |
Series/Report no.: | Not Available; |
Abstract/Description: | Innovative fish products have the potential to attract consumer appeal and increase product consumption. Pangasianodon hypophthalmus is a widely cultured fish in India. It has relatively lower market price and offers new scope for innovative value addition as its meat has good nutritional qualities and excellent sensory properties. A few novel value added products were prepared from pangasius mince namely, colored noodles, sausages, nuggets. Pangasius fish sausage was prepared with a standard formulation of salt, sugar, poly phosphate, guar gum, corn starch and sunflower oil as ingredients to the pangasius mince. The sausage was found to have excellent physicochemical properties. Noodles are the most demanded fast food all over the world. Noodles from pangasius mince were developed with and without the addition of natural color pigments from beetroot. Beetroot-pangasius-fish noodles appeared reddish in colour with a value of 18. A protocol has been standardized for preparing restructured nuggets from pangasius fish with the addition of green mussel mince. Green mussel mince 5, 10 and 15 per cent were added to pangasius mince and the product with 10 per cent mussel mince and 75 per cent pangasius mince was found better acceptable. Addition of green mussel mince has masked the fatty odour of pangasius mince. The trails revealed that novel mince based products of high sensory acceptability can be prepared from pangasius mince. |
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: | 366 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/25294 |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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366_Innovative product.pdf | 221.36 kB | Adobe PDF | View/Open |
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