Effect of Incorporation of Frozen Stored Minced Fish on the Quality of Gelatinized Product from Rice and Maize Flour

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dc.contributor.authorA, Jeyakumari
dc.contributor.authorRathnakumar, K
dc.date.accessioned2021-11-08T08:28:18Z
dc.date.available2021-11-08T08:28:18Z
dc.date.issued2006
dc.description.abstractFishmince 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.en_US
dc.identifier.citationFishery Technology 43(2):146-153en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5266
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectFish mince, frozen storage. Pink perch. Gelatinized products, qualityen_US
dc.titleEffect of Incorporation of Frozen Stored Minced Fish on the Quality of Gelatinized Product from Rice and Maize Flouren_US
dc.typeArticleen_US
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