Composition, textural quality and gel strength of surimi prepared from striped catfish (Pangasianodon hypophthalmus, Souvage, 1878)

Composition, textural quality and gel strength of surimi prepared from striped catfish (Pangasianodon hypophthalmus, Souvage, 1878)

Surimi was prepared from the meat of striped catfish Pangasianodon hypophthalmus using single wash and double wash method and the composition, gel strength and textural properties were compared. Crude protein and fat content of double wash surimi was significantly low (p

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Fishery technology 2014-01, Vol.51 (2), p.106-111
Hauptverfasser: Tanuja, S, Viji, P, Zynudheen, A A, Ninan, G, Joshy, C G
Format: Artikel
Sprache:eng
Schlagworte:
Chemical composition
Freshwater
Gels
Pangasianodon hypophthalmus
Surimi
Texture
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Surimi was prepared from the meat of striped catfish Pangasianodon hypophthalmus using single wash and double wash method and the composition, gel strength and textural properties were compared. Crude protein and fat content of double wash surimi was significantly low (p
ISSN:0015-3001