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Innovative product development using pangasius (Pangasianodon hypophthalmus) fish mince

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Title Innovative product development using pangasius (Pangasianodon hypophthalmus) fish mince
Not Available
 
Creator Jesmi, D.
Viji, P.
George Ninan
Rao, B.M.
 
Subject Not Available
 
Description Not Available
Innovative fish products have the potential to attract consumer appeal and increase product consumption. Pangasianodon hypophthalmus is a widely cultured fish in India. It has relatively lower market price and offers new scope for innovative value addition as its meat has good nutritional qualities and excellent sensory properties. A few novel value added products were prepared from pangasius mince namely, colored noodles, sausages, nuggets. Pangasius fish sausage was prepared with a standard formulation of salt, sugar, poly phosphate, guar gum, corn starch and sunflower oil as ingredients to the pangasius mince. The sausage was found to have excellent physicochemical properties. Noodles are the most demanded fast food all over the world. Noodles from pangasius mince were developed with and without the addition of natural color pigments
from beetroot. Beetroot-pangasius-fish noodles appeared reddish in colour with a value of 18. A protocol has been standardized for preparing restructured nuggets from pangasius fish with the addition of green mussel mince. Green mussel mince 5, 10 and 15 per cent were added to pangasius mince and the product with 10 per cent mussel mince and 75 per cent pangasius mince was found better acceptable. Addition of green mussel
mince has masked the fatty odour of pangasius mince. The trails revealed that novel mince based products of high sensory acceptability can be prepared from pangasius mince.
Not Available
 
Date 2019-11-25T08:01:41Z
2019-11-25T08:01:41Z
2017-11-21
 
Type Other
 
Identifier Jesmi, D.,Viji, P.,George Ninan and Rao, B.M. (2017) Innovative product development using pangasius (Pangasianodon hypophthalmus) fish mince. In: (Thomas, S.N., Rao, B.M., Madhu, V.R., Asha, K.K., Binsi, P.K., Viji, P., Sajesh, V.K. and Jha, P.N., Eds.) Fostering Innovations in Fisheries and Aquaculture: Focus on Sustainability and Safety – Book of Abstracts, 11th Indian Fisheries and Aquaculture Forum, ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch, 21-24 November, 2017, Kochi, India, pp. 366.
978-81-933623-1-0
http://krishi.icar.gov.in/jspui/handle/123456789/25294
 
Language English
 
Relation Not Available;
 
Publisher ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch