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Title Rheological properties of washed and unwashed tilapia (Oreochromis mossambicus) fish meat: effect of sucrose and sorbitol
 
Names Murthy, L.N.
Phadke, G.G.
Kumar, S.V.
Rajanna, K.B.
Date Issued 2017 (iso8601)
Abstract In the present study, the dynamic viscoelastic
behavior (DVB) and flow behavior of fresh tilapia (Oreochromis
mossambicus) meat containing cryoprotectants
were evaluated with and without water washing. The DVB
profile of washed meat with 4% sucrose and sorbitol
indicated the maximum structure buildup reaction up to
56.8 C; thereafter, hydrophobic interactions leading to
decreased gelation were suppressed. In both the samples,
there was no clear indication of the sol–gel transition
temperature. In flow-profile measurements, the presence of
cryoprotectants gave rise to the minimum thixotropic area,
indicating a low level of impairment in structure. The
shear-stress sweep of water-washed tilapia proteins added
with cryoprotectants did not reveal significant changes at
28 and 40 C. In texture-profile analysis, the hardness
values were lower in fresh meat than cooked meat. The
findings of this study will be helpful in the formulation and
design of various mince-based products and in determining
the appropriate use of cryoprotectants and water washing in
the processing of minced meat.
Genre Article
Identifier Food Sci. Biotechnol., 26(5):1177–1183