KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/52963
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Chakraborty, R. | en_US |
dc.contributor.author | Rao, B. M. | en_US |
dc.date.accessioned | 2021-08-04T10:05:23Z | - |
dc.date.available | 2021-08-04T10:05:23Z | - |
dc.date.issued | 2008-01 | - |
dc.identifier.citation | Chakraborty, R. and Rao, B. M. (2008) The suitability of muscle of Cirrhinus mrigala in the formation of gel: A comparative study of six tropical carp meats. Int. J. Food Sci. & Tech. 43(1): 179-184. | en_US |
dc.identifier.issn | 0950-5423 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/52963 | - |
dc.description | Not Available | en_US |
dc.description.abstract | The annual inland fish production in India is 3.2 million tonnes and above. Aquaculture is around 80% of total inland fish production. The enhanced aquaculture production demands alternate processing methods for better utilisation of the farmed fish. Cirrhinus mrigala is one of the dominated species among cultured Indian major carps, but rated with lowest price. Fish meat with good gel-forming capacity is a prerequisite in the production of fast-moving fabricated analogue product. Cirrhinus mrigala had the highest gel strength, i.e. 435 gcm of its fresh meat in comparison with other carps. Apart from the highest protein and salt-soluble protein nitrogen content in fresh C. mrigala meat, this article also reports that the presence of the darkest thick band of myosin heavy chain and actin in the polyacrylamide gel electrophoresis pattern of salt-soluble extract of C. mrigala might be another possible reason for the highest gel strength in comparison with other carps. Cirrhinus mrigala contained white meat around 90%. This carp could be suitably used in the preparation of high-valued fabricated analogue product. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Wiley | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Exotic carps | en_US |
dc.subject | gel formation capacity | en_US |
dc.subject | major carps | en_US |
dc.subject | SDS-electrophoresis | en_US |
dc.title | The suitability of muscle of Cirrhinus mrigala in the formation of gel: a comparative electrophoretic study of six tropical carp meats | 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 | International Journal of Food Science and Technology | en_US |
dc.publication.volumeno | 43(1) | en_US |
dc.publication.pagenumber | 179-184 | en_US |
dc.publication.divisionUnit | Visakhapatnam Research Centre of ICAR-Central Institute of Fisheries Technology | en_US |
dc.publication.sourceUrl | https://doi.org/10.1111/j.1365-2621.2006.01419.x | 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.journaltype | International Journal | en_US |
dc.publication.naasrating | 8.77 | en_US |
dc.publication.impactfactor | 2.77 | en_US |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.