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http://krishi.icar.gov.in/jspui/handle/123456789/9826| Title: | Composition, Textural Quality and Gel Strength of Surimi Prepared from Striped Catfish (Pangasianodon hypophthalmus, Souvage, 1878) |
| Other Titles: | Not Available |
| Authors: | S. Tanuja P. Viji A. A. Zynudheen N. George C. G. Joshy |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute for Women in Agriculture |
| Published/ Complete Date: | 2014 |
| Project Code: | Not Available |
| Keywords: | Textural Quality Gel Strength Striped Catfish |
| Publisher: | Not Available |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Surimi was prepared from the meat of stripedcatfish Pangasianodon hypophthalmus using singlewash and double wash method and the composi-tion, gel strength and textural properties werecompared. Crude protein and fat content of doublewash surimi was significantly low (p<0.05). Bothsingle wash and double wash surimi gels exhibitedhigh expressible drip and low water holdingcapacity with double wash surimi gel showingsignificantly higher values (p<0.05). The gel strength,and textural parameter like hardness, and stiffnesswere significantly (p<0.05) higher for single washsurimi. The additional washing resulted in asignificant decrease (p<0.05) in total pigment con-tent of the surimi. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Fishery Technology |
| NAAS Rating: | 5.82 |
| Volume No.: | 51 |
| Page Number: | 106-111 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | http://drs.cift.res.in/handle/123456789/1812 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/9826 |
| Appears in Collections: | AEdu-CIWA-Publication |
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