Record Details


Field	Value

Title	Effect of frozen storage on the characteristics of rohu [Labeo rohita] Surimi

Names	Sankar, T.V. Ramachandran, A.
Date Issued	2001 (iso8601)
Abstract	The storage characteristics of surimi froth fresh water major carp rohu (Larbeo rohita) was studied at -35°C by following the changes in water-soluble sarcoplasmic proteins and myofibrillar proteins . Ca" ATPase activity was taken as an index for studying the myosin denaturation . Washing to prepare surimi resulted in the removal of more than 53% of water-soluble proteins . Besides, about 13% loss in myofibrillar protein was also noticed . 38% of the water soluble protein remaining the meat became inextractable at the end of six months of storage while 20% of the remaining myofibrillar protein was denatured and remained inextractable . The ATPase activity of the surimi decreased by 20% during the storage period . Changes in the gel strength and compressibility of the gel were also monitored during frozen storage
Genre	Article
Topic	Surimi
Identifier	Riverine and Reservoir Fisheries of India Proceedings of the National Serminar on Reverine and Reservoir Fisheries Challenges and Strategies, 23-24 May 2001, Cochin, India. ed by. Boopendranath,M.R. et al, 2001: 310-315 2001:310-315

ICAR Research Data Repository for Knowledge Management