Fish Processing

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Browsing Fish Processing by Author "Abbas, A.R."

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    Effect of hydrocolloids on the functional properties of batter mix used for the preparation of coated shrimps
    (Society of Fisheries Technologists (India), Cochin, 2009) Abbas, A.R.; Ninan, G.; Joseph, A.C.; Ravishankar, C.N.
    n the present study, the effect of the addition of three different hydrocolloids viz. Guar Gum (GG), Carboxy Methyl Cellulose (CMC) and Carboxy Methyl Chitosan (CMT) on the functional properties of batter mix used for the preparation of coated shrimps was investigated. The maximum viscosity was noticed in batter containing GG at 1:2 dilution followed by batters containing CMC and CMT. Among the three batter systems, GG based batter showed highest shear thinning behavior and indicated maximum viscosity at lower dilutions and lower shear rates. Compared to the other two batters, GG based batter indicated maximum water retention capacity irrespective of temperatures and dilutions. In coated shrimps, the highest pick up was observed with GG-based batter, followed by CMC and CMT based batters. Thus, in terms of functional properties and batter consistency, GG based batter mix was found to be superior to the other two batter mixes.
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    Effect of hydrolcolloids as an ingredient of batter mix on the biochemical, physical and sensory properties of frozen stored coated shrimp
    (Society of Fisheries Technologists (India), Cochin, 2010) Ninan, G.; Joseph, A.C.; Zynudheen, A.A.; Abbas, A.R.; Ravishankar, C.N.
    Coated shrimp was prepared using three different hydrocolloid incorporated batter systems viz., Guar Gum (GG), Carboxy Methyl Cellulose (CMC) and Carboxy Methyl Chitosan (CMT). The effect of incorporation of these hydrocolloids on the biochemical, physical and sensory characteristics of coated shrimp and changes during frozen storage at -20 0C for 5 months were studied. Highest pickup (40%) was observed for GG based batter, followed by CMC (34%) and CMT (32%). GG based batter showed maximum uptake of fat, both after prefrying and deep frying. Peroxide value, free fatty acid and thiobarbituric acid value were at insignificant levels in products during the frozen storage. The values for textural parameters of the coated products showed a decline after one month of frozen storage and thereafter the values remained almost stable. The sensory evaluation of the coated products during frozen storage indicated that those coated with CMC based batter had a superior overall acceptability compared to the other two. The total bacterial count was almost steady duringfrozen storage and it was in the intermediate count level. Among the three different hydrocolloids, CMC based batter system was found to provide superior sensory qualities,maximum moisture retention capacity and minimum fat uptake to the coated shrimp.