Record Details

Properties of Washed Mince (Surimi) from Fresh and Chill Stored Black Tilapia, Oreochromis mossambicus (Peters 1852)

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Title Properties of Washed Mince (Surimi) from Fresh and Chill Stored Black Tilapia, Oreochromis mossambicus (Peters 1852)
Not Available
 
Creator George Ninan
Bindu, J.
Jose Joseph
 
Subject Oreochromis mossambicus
Surimi
Wash ratio
Chilled storage
Gel strength
Texture profile
 
Description Not Available
Surimi was prepared from black tilapia (Oreochromis mossambicus) after storing the fish in ice for different periods. Two washing cycles were given under two different mince / water wash ratios, viz., 1:2 and 1:3. The yield of surimi was lowest in 0 day-iced samples. Zero and 1 day iced fish were found to be ideal for the preparation of surimi, while an overall decline in the quality of the surimi prepared from 2 day iced specimens was noticed. The gel strength and compressibility of tilapia surimi were higher than that from Indian major carps and were comparable to that of surimi from marine species. Two successive washings at a mince: water ratio of 1:2 (w/v) for a period of 5 min. each was found to be ideal for optimum yield and quality of the surimi.
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Date 2024-06-08T18:21:58Z
2024-06-08T18:21:58Z
2004-01
 
Type Research Paper
 
Identifier George Ninan, Bindu, J. and Jose Joseph (2004) Properties of washed mince (surimi) from fresh and chill stored black tilapia, Orechromis mossambicus (Peters 1852). Fish. Technol. 41(1):21-28.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/83371
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists, India (SOFTI)