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http://krishi.icar.gov.in/jspui/handle/123456789/67964
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sankar, T. V. | en_US |
dc.contributor.author | Alappat Ramachandran | en_US |
dc.date.accessioned | 2021-11-29T08:09:19Z | - |
dc.date.available | 2021-11-29T08:09:19Z | - |
dc.date.issued | 2002-07 | - |
dc.identifier.citation | Sankar, T.V. and Alappat Ramachandran (2002). Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps, J. Sci. Food Agric., 82(9): 1021-1027. | en_US |
dc.identifier.issn | 0022-5142 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/67964 | - |
dc.description | Not Available | en_US |
dc.description.abstract | The gel strength, compressibility and folding characteristic of suwari (set) and kamaboko (set and cooked) gels prepared from rohu (Labeo rohita), catla (Catla catla) and mrigal (Cirrhinus mrigala) surimi were examined to understand the occurrence of suwari and modori phenomena in surimi from major freshwater carps. Suwari setting of gels did not take place at lower temperatures. Suwari gels showed good gel strength at 50 °C for rohu and at 60 °C for catla and mrigal after 30 min setting time. Incubation for 60 min decreased the gel strength at 60 °C for rohu and catla. Setting at 25 °C followed by cooking at 90 °C increased the gel strength. Increased setting temperature, however, decreased the gel strength of cooked gels. Gel strength and compressibility data were supported by folding characteristics. | 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 | Not Available | en_US |
dc.title | Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps | 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 | Journal of the Science of Food and Agriculture | en_US |
dc.publication.volumeno | 82(9) | en_US |
dc.publication.pagenumber | 1021-1027 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://doi.org/10.1002/jsfa.1139 | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
dc.publication.authorAffiliation | School of Industrial Fisheries, Cochin University of Science and Technology, Fine Arts Avenue, Cochin 682016, India | 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 | 8.61 | en_US |
dc.publication.impactfactor | 2.61 | en_US |
Appears in Collections: | FS-CIFT-Publication |
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