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http://krishi.icar.gov.in/jspui/handle/123456789/2758Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Tanuja. S | en_US |
| dc.contributor.author | Viji. P | en_US |
| dc.contributor.author | Zynudheen.A. A | en_US |
| dc.contributor.author | George Ninan | en_US |
| dc.contributor.author | Joshy.C. G | en_US |
| dc.date.accessioned | 2017-02-25T11:19:40Z | - |
| dc.date.available | 2017-02-25T11:19:40Z | - |
| dc.date.issued | 2014-01-01 | - |
| dc.identifier.citation | Fishery Technology, 51(2): 106-111, 2014 | en_US |
| dc.identifier.issn | 0015-3001 | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/2758 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | 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. | 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 | Myofibrillar proteins | en_US |
| dc.subject | Rheological property | en_US |
| dc.subject | Total pigment | en_US |
| dc.subject | Expressible drip | en_US |
| dc.subject | Water holding capacity | en_US |
| dc.title | Composition, Textural Quality and Gel Strength of Surimi Prepared from Striped Catfish (Pangasianodon hypophthalmus, Souvage, 1878) | 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 | 51(2) | en_US |
| dc.publication.pagenumber | 106-111 | en_US |
| dc.publication.divisionUnit | Fish Processing | en_US |
| dc.publication.sourceUrl | http://epubs.icar.org.in/ejournal/index.php/FT | en_US |
| dc.publication.naasrating | 5.82 | en_US |
| 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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