Conference paper (QAM)

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Browsing Conference paper (QAM) by Author "Hassan, F."

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    Quality standards in seafood industry
    (Society of Fisheries Technologists (India), 2010) Hassan, F.; Mukundan, M.K.; Prathap, S.K.
    Food safety has been recognized as an important element in international food based trading emphasizing the importance of quality maintenance and checks at different stages of production cycle. WTO negotiations ensuing free trade across the globe have also introduced requirements of stringent quality norms and certification. Seafood units across the country oriented towards exports have conformed towards the product quality specifications set by importers from time to time. This includes compliance with Sanitary and Phytosanitary measures including Hazard Analysis and Critical Control Points (HACCP). International compliances are capital intensive that only units of big size could afford to adhere. This has been progressively reviewed and subsidized by Government agencies to augment compliance level and trigger development of export related infrastructure.
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    Technological feasibility of incorporating collagen in specialized fish products
    (School of Industrial Fisheries, Cochin University of Science and Technology, Cochin (India), 2006) Hassan, F.; Mathew, S.
    The functional property of surimi varies with fish species and it is necessary to improve the qu7ality of low-grade surimi using additives or modified processing schedules. Surimi, a refined form of comminuted fish flesh, has great potential as a functional protein ingredient and can be substituted for a variety of traditional animal and vegetable proteins. 10% collagen when added to surimi will enhance consumer acceptability and will provide good texture to the product. In the present study, three specialty products were prepared with common carp surimi with 10% collagen of the total protein percentage and with shark surimi without collagen. The collagen prepared from the airbladder of surimi was used for used for modifying the texture of the products. A comparative study of sensory characteristics of the products prepared with these two types of surimi was also done. The results showed that the overall acceptability of products developed from shark surimi was slightly less than those from common carp surimi with 10% collagen of the total protein.