Effect of dehydration methods on physico-chemical and sensory qualities of restructured–dehydrated fish product

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dc.contributor.authorAnuj Kumar
dc.contributor.authorElavarasan, K.
dc.contributor.authorKishore, P.
dc.contributor.authorUchoi, D.
dc.contributor.authorMandakini Devi, H.
dc.contributor.authorGeorge Ninan
dc.contributor.authorZynudheen, A.A.
dc.date.accessioned2018-06-01T06:52:05Z
dc.date.available2018-06-01T06:52:05Z
dc.date.issued2017
dc.description.abstractDevelopment of restructured–dehydrated fish product enhances the shelf life as well as commercial value of fish. Along the similar lines, tiger tooth croaker (Otolithes ruber) mince was utilized in making restructured–dehydrated product (RDP). The effect of vacuum (VD), hybrid-solar (SD), and fluidized bed drying (FBD) on proximate composition, bio-chemical characteristics, and sensory acceptability of the RDPs was studied. Protein content of RDPs varied from 38.71 to 42.33%. The water activity of RDPs varied from 0.48 to 0.53, indicating shelf stability of RDPs. Lipid deterioration during drying was minimal as revealed by TBARS and FFA values. Rehydratability of FBD product was significantly (p≤0.05) lower than others. Frying of RDPs yielded fish-cracker like products. Fried VD product was sensorially more acceptable than others. The present study could pave the way for development of a new class of fish meat based products wherein low value fish meat are utilized.en_US
dc.identifier.citationJ Food Process Preserv.; 41:e13277.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3789
dc.language.isoenen_US
dc.titleEffect of dehydration methods on physico-chemical and sensory qualities of restructured–dehydrated fish producten_US
dc.typeArticleen_US
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