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Effect of cornstarch on rheological and functional properties of mince-starch gels prepared from the Indian major carp Labeo rohita

Indian Agricultural Research Journals

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Title Effect of cornstarch on rheological and functional properties of mince-starch gels prepared from the Indian major carp Labeo rohita
 
Creator Sandeep Bhaskar Gore
K. A. Martin Xavier
Binay Bhushan Nayak
Ajay Trimbak Tandale
Amjad Khansaheb Balange
 
Subject Labeo rohita, Mince, Cornstarch, Gel strength, TPA, SDS-PAGE, Microstructure.
 
Description The aim of the present study was to find out suitability of mince of Indian major carps (Labeo rohita) and effect of corn starch on mince-starch gels for the development of sausage. Different concentrations (0, 2, 4, 8 and 10%) of commercial corn starch was used to study rheological, functional properties, colour, microstructure and sensory characteristics of mince-starch gels. Corn starch (8%) effectively increased the gel strength, significantly (p<0.05) improved the hardness of gels and affected lightness (L*) and whiteness index of gels. High densities of dispersion of starch were seen in gel. Based on the results of the study inclusion of 8% corn starch is recommended to develop mince-based products from L. rohita.
Keywords: Corn starch, Gel strength, Labeo rohita, Microstructure, Mince, TPA
 
Publisher Central Marine Fisheries Research Institute (on behalf of Indian Council of Agricultural
 
Date 2024-06-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJF/article/view/131085
10.21077/ijf.2024.71.2.131085-15
 
Source Indian Journal of Fisheries; Vol. 71 No. 2 (2024)
0970-6011
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJF/article/view/131085/54952
 
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