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The suitability of muscle of Cirrhinus mrigala in the formation of gel: a comparative electrophoretic study of six tropical carp meats

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Title The suitability of muscle of Cirrhinus mrigala in the formation of gel: a comparative electrophoretic study of six tropical carp meats
Not Available
 
Creator Chakraborty, R.
Rao, B. M.
 
Subject Exotic carps
gel formation capacity
major carps
SDS-electrophoresis
 
Description Not Available
The annual inland fish production in India is 3.2 million tonnes and above. Aquaculture is around 80% of
total inland fish production. The enhanced aquaculture production demands alternate processing methods
for better utilisation of the farmed fish. Cirrhinus mrigala is one of the dominated species among cultured
Indian major carps, but rated with lowest price. Fish meat with good gel-forming capacity is a prerequisite in
the production of fast-moving fabricated analogue product. Cirrhinus mrigala had the highest gel strength,
i.e. 435 gcm of its fresh meat in comparison with other carps. Apart from the highest protein and salt-soluble
protein nitrogen content in fresh C. mrigala meat, this article also reports that the presence of the darkest
thick band of myosin heavy chain and actin in the polyacrylamide gel electrophoresis pattern of salt-soluble
extract of C. mrigala might be another possible reason for the highest gel strength in comparison with other
carps. Cirrhinus mrigala contained white meat around 90%. This carp could be suitably used in the
preparation of high-valued fabricated analogue product.
Not Available
 
Date 2021-08-04T10:05:23Z
2021-08-04T10:05:23Z
2008-01
 
Type Research Paper
 
Identifier Chakraborty, R. and Rao, B. M. (2008) The suitability of muscle of Cirrhinus mrigala in the formation of gel: A comparative study of six tropical carp meats. Int. J. Food Sci. & Tech. 43(1): 179-184.
0950-5423
http://krishi.icar.gov.in/jspui/handle/123456789/52963
 
Language English
 
Relation Not Available;
 
Publisher Wiley