KRISHI
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/74448
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sreelakshmi, K. R. | en_US |
dc.contributor.author | Rehana Raj | en_US |
dc.contributor.author | Remya, S. | en_US |
dc.contributor.author | Minimol, V. A. | en_US |
dc.contributor.author | Mohan, C. O. | en_US |
dc.contributor.author | George Ninan | en_US |
dc.date.accessioned | 2022-09-23T09:50:17Z | - |
dc.date.available | 2022-09-23T09:50:17Z | - |
dc.date.issued | 2022-07-29 | - |
dc.identifier.citation | Sreelakshmi, K. R., Rehana Raj, Remya, S., Minimol, V. A., Mohan, C. O. and George Ninan (2022) Nutritional Crispy from Fish Scales for Human Diet. J. Aquatic Food Product Technol 31(8): 763-774. . | en_US |
dc.identifier.issn | 1049-8850 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/74448 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Development of affordable foods for low-income communities is indeed necessary for the overall human societal development. Fish scales, generally considered as a waste from the fish industry, were used for the development of ready-to eat crispy. The crispy was developed in a three-step process of acid treatment, drying, and frying. Standardization of acid treatment was done using 1%, 5%, and 10% citric acid. With increase in acid concentration, the overall sensory acceptability of the samples increased. The in-vitro protein digestibility was 84% for the crispy with highest acid concentration. The developed crispy had an essential amino acid index of 0.77 and was a good source of Ca, P, Na, Mg, and K. The instrumental hardness was 0.57N, and the TBARS value was 0.47 mg malonaldehyde/Kg. Thus, a nutrient rich, low cost diet can be developed from fish scales. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Taylor and Francis | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Fish scale | en_US |
dc.subject | crispy | en_US |
dc.subject | acid treatment | en_US |
dc.subject | nutritional value | en_US |
dc.subject | snack | en_US |
dc.title | Nutritional Crispy from Fish Scales for Human Diet | 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 Aquatic Food Product Technology | en_US |
dc.publication.volumeno | 31(8) | en_US |
dc.publication.pagenumber | 763-774 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://doi.org/10.1080/10498850.2022.2103760 | 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 | en_US |
dc.publication.naasrating | 7.77 | en_US |
dc.publication.impactfactor | 1.77 | en_US |
Appears in Collections: | FS-CIFT-Publication |
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