FT Vol.43(2)

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Browsing FT Vol.43(2) by Author "Rathnakumar, K"

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    Effect of Incorporation of Frozen Stored Minced Fish on the Quality of Gelatinized Product from Rice and Maize Flour
    (Society of Fisheries Technologists (India)Cochin, 2006) A, Jeyakumari; Rathnakumar, K
    Fishmince was prepared Using pink perch (Nemipterus japonicus) meat and frozen stored at -30°C. Mince was mixed with rice flour and maize flour at 5%, 10%, 20% and 30% level and gelatinized using twin screw extruder in the temperature rainge of 80,90,100 and llO" . Frozen stored mince wak drawn at 30 days interval upto 120 days and products were prepared. Gelatinized products were analysed for its chemical composition, biochemical, functional, organoleptical and microbiological status and the results are presented. From the results it is found that, gelatinized products prepared using minced meat stored at -SO'C for 120 days does not show any significant change in the over all quality for acceptance.
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    Storage Behaviour of Washed Mince from Pink Perch (Nemipterus japonicus) at -30oC
    (Society of Fisheries Technologists (India)Cochin, 2006) Jeyakumari, A; Rathnakumar, K; Velayutham, P
    The proximate composition of Pink perch (Nemipterus japonicus) used in the studywas recorded as protein, 16.22%; fat, 1.3% and ash, 1.7%. The yield of this fish after dressing ie., beheading and evisceration was 76%. The minced meat has a solubility of 91% and no TMA was recorded. Other physico-ejiemical properties also reflected its prime quality. The minced meat was frozen stored at -30oC. During storage up to 120 days ,slight pH increased up to 6%, a-amino nitrogen to 51% and TVB-N to 80%. However there was no significant change (P>0.05) in the FFA and PV during the storage period. Functional properties like solubility, viscosity, Ca2* ATfase activity did not vary significantly (P>0.05) with storage period indicating the quality of minced meat. The study indicateed that storage of minced meat of Pink perch (Nemipterus japonicus) at -30oC does not alter the'major protein fractions as indicated by the functional properties and gel forming ability. This was reflected in the over all acceptability of the cooked meat where, appearance and colour of meat did not vary significantly (P>0.05) with storage period