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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/83457
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sankar, T. V. | en_US |
dc.contributor.author | Ramachandran, A. | en_US |
dc.date.accessioned | 2024-06-09T23:19:03Z | - |
dc.date.available | 2024-06-09T23:19:03Z | - |
dc.date.issued | 2002-06 | - |
dc.identifier.citation | Sankar, T. V. and Ramachandran, A. (2002) Behaviour of mrigal (Cirrhinus mrigal) meat compontents during the washing proceess in the preparation of surimi, Fish. Technol. 39(2):114-119. | en_US |
dc.identifier.issn | 0015-3001 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/83457 | - |
dc.description | Not Available | en_US |
dc.description.abstract | To elucidate the effect of washing, on flesh components, mrigal flesh was washed through one, two and three washing cycles.. Washing resulted in absorption of water (1-3%) and loss of fat (49%). 35% loss of soluble protein (SP) was noticed in the first washing itself and the loss is almost equally shared by the sarcoplasmic (18% of SP) and the myofibrillar proteins (17% of SP). The subsequent washings removed small portions of water-soluble sarcoplasmic proteins resulting in the concentration of myofibrillar proteins. 73% of the soluble protein was retained in the flesh after three washing cycles. The protein had undergone marginal conformational changes as reflected by the decrease in the actomyosin Ca2+ ATPase activity. The rheological properties of the washed flesh were, however, significantly better than that of the unwashed mince. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Society of Fisheries Technologists, India (SOFTI) | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Mrigal | en_US |
dc.subject | Washing | en_US |
dc.subject | Flesh composition | en_US |
dc.subject | Protein loss | en_US |
dc.subject | Ca2 ATPase activity | en_US |
dc.subject | Rheological properties | en_US |
dc.title | Behaviour of Mrigal (Cirrhinus mrigala) Meat Components during the Washing process in the Preparation of Surimi | 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 | 39(2) | en_US |
dc.publication.pagenumber | 114-119 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://epubs.icar.org.in/index.php/FT/article/view/18027 | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
dc.publication.authorAffiliation | Cochin University of Science and Technology, Cochin 682022, Kerala, India | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | National | en_US |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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Behaviour of Mrigal (Cirrhinus mrigala) Meat Components during the Washing process in the Preparation of Surimi.pdf | 899.67 kB | Adobe PDF | View/Open |
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