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

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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
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Sprache:	eng
Schlagworte:	Chemical composition Freshwater Gels Pangasianodon hypophthalmus Surimi Texture
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description	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
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subjects	Chemical composition Freshwater Gels Pangasianodon hypophthalmus Surimi Texture
title	Composition, textural quality and gel strength of surimi prepared from striped catfish (Pangasianodon hypophthalmus, Souvage, 1878)
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