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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/34874
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Chakrabarti, R. | en_US |
dc.date.accessioned | 2020-04-18T16:22:10Z | - |
dc.date.available | 2020-04-18T16:22:10Z | - |
dc.date.issued | 2010-10-09 | - |
dc.identifier.citation | Chakrabarti, R. (2010) Improvement of cooking quality and gel formation capacity of Bombay duck (H. nehereus) fish meat, J. Food Sci. & Technol., 47(5):534-540. | en_US |
dc.identifier.issn | 0975-8402 (Online) 0022-1155 (Print) | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/34874 | - |
dc.description | Not Available | en_US |
dc.description.abstract | High moisture content along with high enzymatic and bacteriological activity in Bombay duck (Harpodon nehereus) meat are responsible for short shelf life and disintegration of meat in cooking. Minimum solubility was at pH 5 of muscle protein. Citric acid- sodium citrate buffer with 0.2% potassium sorbate was very effective in reducing moisture in dressed fish and in increasing shelf life up to 4 days at ambient temperature. Reduction in moisture in meat improved its cooking quality and gel formation capacity with increased protein content. Fish meat contained 1.0–1.5 per cent NaCl and produced stronger gel by using 2 per cent NaCl than conventionally prepared gel with 4 per cent NaCl. Washing fish mince with cold water followed by pressing at pH 5, gave fish cake with more salt soluble protein and better gel strength than the same operation done at ambient temperature. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Springer | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Bombay duck meat | en_US |
dc.subject | Harpodon nehereus | en_US |
dc.subject | Cooking quality | en_US |
dc.subject | Iso-electric pH | en_US |
dc.subject | Gel strength | en_US |
dc.title | Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat | 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 | ournal of Food Science and Technology | en_US |
dc.publication.volumeno | 47(5) | en_US |
dc.publication.pagenumber | 534–540 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://doi.org/10.1007/s13197-010-0092-3 | en_US |
dc.publication.authorAffiliation | Mumbai Research Centre of 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 | 7.95 | en_US |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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Rupsankar2010_Article_ImprovementOfCookingQualityAnd.pdf | 196.04 kB | Adobe PDF | View/Open |
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