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| Field | Value |
| Title | Effect of ice storage on the characteristics of common carp surimi |
| Names |
Yathavamoorthi, R.
Sankar, T.V. Ravishankar, C.N. |
| Date Issued | 2012 (iso8601) |
| Abstract | The characteristics of surimi prepared from common carp (Cyprinus carpio) after storing the fish in ice for different periods were compared. Surimi was prepared by washing the mince once with a mince to water ratio of 1:4 for 10 min at 3 - 5oC and the yield was 80%. The washing of mince resulted in significant removal of the characteristic muddy odour and improved the colour and appearance. Total soluble protein decreased by 26% as a result of washing. Gel strength measurement showed that washing improved the functionality of protein significantly. However, gelling and elasticity of surimi prepared from ice stored fish showed a decreasing trend in relation to the length of storage. The results of the study indicate that common carp is a good resource for the preparation of good quality surimi. |
| Genre | Article |
| Topic | Myofibrillar protein concentrate |
| Identifier | fishery technology 2012: 49(1), 38-44 |