Record Details


Field	Value

Title	Technological feasibility of incorporating collagen in specialized fish products

Names	Hassan, F. Mathew, S.
Date Issued	2006 (iso8601)
Abstract	The functional property of surimi varies with fish species and it is necessary to improve the qu7ality of low-grade surimi using additives or modified processing schedules. Surimi, a refined form of comminuted fish flesh, has great potential as a functional protein ingredient and can be substituted for a variety of traditional animal and vegetable proteins. 10% collagen when added to surimi will enhance consumer acceptability and will provide good texture to the product. In the present study, three specialty products were prepared with common carp surimi with 10% collagen of the total protein percentage and with shark surimi without collagen. The collagen prepared from the airbladder of surimi was used for used for modifying the texture of the products. A comparative study of sensory characteristics of the products prepared with these two types of surimi was also done. The results showed that the overall acceptability of products developed from shark surimi was slightly less than those from common carp surimi with 10% collagen of the total protein.
Genre	Article
Topic	Collagen
Identifier	Proceedings of the International symposium on "Improved sustainability of fish production systems and appropriate technologies for utilization" held during 16-18 March, 2005 at Cochin, India ed. by Kurup, B.M. et. al, 690-695

ICAR Research Data Repository for Knowledge Management