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Effect of Ice Storage on the Characteristics of Common Carp Surimi

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Title Effect of Ice Storage on the Characteristics of Common Carp Surimi
Not Available
 
Creator Yathavamoorthi, R.
Sankar, T.V.
Ravishankar, C.N.
 
Subject Myofibrillar protein concentrate
surimi
washing
texture
common carp
 
Description Not Available
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 to 4 for 10 min at 3 - 5 degree celsius 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 percent 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.
Not Available
 
Date 2021-07-23T06:29:35Z
2021-07-23T06:29:35Z
2012-01
 
Type Research Paper
 
Identifier Yathavamoorthi. R., Sankar. T.V. and Ravishnkar. C.N. (2012) Effect of ice storage on the characteristics of common carp surimi. Fish. Technol. 49(1):38-44.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/49469
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists (India)