Properties of washed mince (surimi) from fresh and chill stored black tilapia oreochromis mossambicus (peters 1852)
Properties of washed mince (surimi) from fresh and chill stored black tilapia oreochromis mossambicus (peters 1852)
| dc.contributor.author | George, N. | |
| dc.contributor.author | Bindu, J. | |
| dc.contributor.author | Jose, J. | |
| dc.date.accessioned | 2017-12-27T09:37:31Z | |
| dc.date.available | 2017-12-27T09:37:31Z | |
| dc.date.issued | 2004 | |
| dc.description.abstract | Surimi was prepared from black tilapia (Oreochromis mossambicus) after storing the fish in ice for different periods. Two washing cycles were given under two different mince / water wash ratios, viz., 1:2 and 1:3. The yield of surimi was lowest in 0 day-iced samples. Zero and 1 day iced fish were found to be ideal for the preparation of surimi, while an overall decline in the quality of the surimi prepared from 2 day iced specimens was noticed. The gel strength and compressibility of tilapia surimi were higher than that from Indian major carps and were comparable to that of surimi from marine species. Two successive washings at a mince: water ratio of 1:2 (w/v) for a period of 5 min. each was found to be ideal for optimum yield and quality of the surimi. | en_US |
| dc.identifier.citation | Fish Technol. 41(1): 21-28 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/3220 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologis(India) | en_US |
| dc.subject | preochromis mossambicus | en_US |
| dc.subject | surimi | en_US |
| dc.subject | wash ratio | en_US |
| dc.subject | chilled storage | en_US |
| dc.subject | gel strength | en_US |
| dc.subject | texture profile | en_US |
| dc.title | Properties of washed mince (surimi) from fresh and chill stored black tilapia oreochromis mossambicus (peters 1852) | en_US |
| dc.type | Article | en_US |