Record Details

Effect of hydrolcolloids as an ingredient of batter mix on the biochemical, physical and sensory properties of frozen stored coated shrimp

KRISHI: Publication and Data Inventory Repository

View Archive Info
 
 
Field Value
 
Title Effect of hydrolcolloids as an ingredient of batter mix on the biochemical, physical and sensory properties of frozen stored coated shrimp
Not Available
 
Creator George Ninan
Joseph, A.C.
Zynudheen, A.A.
Abbas, A.A.
Ravishankar, C.N.
 
Subject Batter mix
coated shrimp
guar gum
carboxy methyl cellulose
carboxy methyl chitosan
pickup
 
Description Not Available
Coated shrimp was prepared using three different hydrocolloid incorporated batter systems viz., Guar Gum (GG), Carboxy Methyl Cellulose (CMC) and Carboxy Methyl Chitosan (CMT). The effect of incorporation of these hydrocolloids on the biochemical, physical and sensory characteristics of coated shrimp and changes during frozen storage at -20 0C for 5 months were studied. Highest pickup (40%) was observed for GG based batter, followed by CMC (34%) and CMT (32%). GG based batter showed maximum uptake of fat, both after prefrying and deep frying. Peroxide value, free fatty acid and thiobarbituric acid value were at insignificant levels in products during the frozen storage. The values for textural parameters of the coated products showed a decline after one month of frozen storage and thereafter the values remained almost stable. The sensory evaluation of the coated products during frozen storage indicated that those coated with CMC based batter had a superior overall acceptability compared to the other two. The total bacterial count was almost steady duringfrozen storage and it was in the intermediate count level. Among the three different hydrocolloids, CMC based batter system was found to provide superior sensory qualities,maximum moisture retention capacity and minimum fat uptake to the coated shrimp.
Not Available
 
Date 2021-07-20T08:49:13Z
2021-07-20T08:49:13Z
2010-01
 
Type Research Paper
 
Identifier Geroge Ninan, Joseph, A.C., Zynudheen, A.A., Abbas, A.A. and Ravishankar,C.N. (2010) Effect of hydrocolloids as an ingredient of batter mix on the biochemical, physical and sensory properties of frozen storedcoated shrimp, Fish.Technol. 47(1): 57-64.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/49115
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists (India)