Record Details

Effect of using seaweed (eucheuma) powder on the quality of fish cutlet

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/226/
IJFS&N-01-05
 
Title Effect of using seaweed (eucheuma) powder on the
quality of fish cutlet
 
Creator Senthil, A.
Mamatha, B. S.
Mahadevaswamy, M.
 
Subject 14 Physical properties
01 Algae
28 Meat, Fish & Poultry
 
Description

Physico-chemical properties of Eucheuma, such as soluble solids (27.59/0.02%), water holding
capacity (17.79/0.08g/g) and oil holding capacity (2.149/0.07g/g) were estimated as measures
of its functionality. Eucheuma powder was used as an ingredient in the preparation of fish cutlet.
Dried Eucheuma powder was added at levels of 5, 7.5, 10, 12.5 and 15% and physicochemical characteristics of fish cutlet were studied. Sensory evaluation showed that use of Eucheuma significantly (P5/0.05) influenced texture of fish cutlet. It was found that Eucheuma powder could be incorporated into fish cutlet upto 10% level without adversely affecting the appearance, texture and acceptability.
 
Date 2005
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/226/1/International_Journal_of_Food_Sciences_and_Nutrition%2C_aug_2005_56%285%29_327-335.pdf
Senthil, A. and Mamatha, B. S. and Mahadevaswamy, M. (2005) Effect of using seaweed (eucheuma) powder on the quality of fish cutlet. International Journal of Food Sciences and Nutrition, 56 (5). pp. 327-335.