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Effect of ice storage and washing on the protein constituents and textural properties of surimi from Labeo calbasu (Hamilton, 1822)

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Title Effect of ice storage and washing on the protein constituents and textural properties of surimi from Labeo calbasu (Hamilton, 1822)
Not Available
 
Creator Yathavamoorthi, R.
Sankar, T.V.
Ravishankar, C.N.
 
Subject Labeo calbasu
Myofibrillar protein concentrate
Surimi
Texture
Washing
 
Description Not Available
Freshwater aquaculture has great potential to supply fish for surimi production from which a wide variety of convenient
value added products can be prepared. Labeo calbasu commonly known as black rohu is one of the least studied fish which
is widely aquacultured in India and has potential for surimi production. The present work was undertaken with the objective
of studying effect of ice storage and washing on the protein constituents and textural properties of L calbasu. Yield of
myofibrillar protein concentrate (MFP) was 31.5%. Total soluble protein decreased by 27% as a result of washing. Texture
profile analysis and gel strength measurement showed that washing significantly improved the functionality of protein. Yield
of fillet and mince increased with the storage period under iced conditions whereas the yield of surimi and its functional
properties decreased
Not Available
 
Date 2021-07-20T08:58:41Z
2021-07-20T08:58:41Z
2010-12
 
Type Research Paper
 
Identifier Yathavamoorthy, R., Sankar, T.V. and Ravishankar, C.N. (2010) Effect of ice storage and washing on theprotein constituents and textural properties of surimifrom Labeo calbasu, Indian J. Fish. 57(4): 85-91.
0970-6011
http://krishi.icar.gov.in/jspui/handle/123456789/49131
 
Language English
 
Relation Not Available;
 
Publisher Indian Council of Agricultural Research