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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/83729
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Chakrabarti, R. | en_US |
dc.contributor.author | Gupta, S. S. | en_US |
dc.date.accessioned | 2024-06-23T14:45:26Z | - |
dc.date.available | 2024-06-23T14:45:26Z | - |
dc.date.issued | 2000-01 | - |
dc.identifier.citation | Chakrabarti, R. and Gupta, S. S. (2000) Characteristics of gel from the meat of twelve species of fish from Visakhapatnam coast. Fish. Technol. 37(1):5. | en_US |
dc.identifier.issn | 0015-3001 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/83729 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Proximate composition and gel formation capacity of the meat from twelve low priced fish of Visakhapatnam coast were studied. It was found that the mince from these fish, on steaming formed gel having satisfactory strength. Gel strength of meat samples from fresh fish varied from 450 to -500 gem. The colour of the steamed cake from jew fish, bull's eye, barracuda and lizard fsh was white and it varied from light grey or yellow to grey in the case of goat fish, sardine, rainbow sardine, thread fin trevelly, horse mackerel, cat fish and scad. The fish mince from all the twelve species can be used for preparation of various products. | 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 | Gel formation | en_US |
dc.subject | Proximate composition | en_US |
dc.subject | By-catch | en_US |
dc.subject | Visakhapatnam coast | en_US |
dc.title | Characteristics of Gel from the Meat of Twelve Species of Fish from Visakhapatnam Coast | 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 | 37(1) | en_US |
dc.publication.pagenumber | 5-7 | en_US |
dc.publication.divisionUnit | Visakhapatnam Research Centre of ICAR-Central Institute of Fisheries Technology | en_US |
dc.publication.sourceUrl | https://epubs.icar.org.in/index.php/FT/article/view/20338 | 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 | National | en_US |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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Characteristics of Gel from the Meat of Twelve Species of Fish from Visakhapatnam Coast.pdf | 402.81 kB | Adobe PDF | View/Open |
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