Composition, textural quality and gel strength of surimi prepared from striped catfish (Pangasianodon hypophthalmus, Souvage, 1878)

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dc.contributor.authorTanuja, S.
dc.contributor.authorViji, P.
dc.contributor.authorZynudheen, A.A.
dc.contributor.authorNinan, G.
dc.contributor.authorJoshy, C.G.
dc.date.accessioned2014-07-30T09:46:08Z
dc.date.available2014-07-30T09:46:08Z
dc.date.issued2014
dc.description.abstractSurimi was prepared from the meat of striped catfish Pangasianodon hypophthalmus using single wash and double wash method and the composition, gel strength and textural properties were compared. Crude protein and fat content of double wash surimi was significantly low (p<0.05). Both single wash and double wash surimi gels exhibited high expressible drip and low water holding capacity with double wash surimi gel showing significantly higher values (p<0.05). The gel strength, and textural parameter like hardness, and stiffness were significantly (p<0.05) higher for single wash surimi. The additional washing resulted in a significant decrease (p<0.05) in total pigment content of the surimi.en_US
dc.identifier.citationFishery Technology 2014: 51(2), 106-111en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1812
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochin, Indiaen_US
dc.subjectMyofibrillar proteinsen_US
dc.subjectrheological propertyen_US
dc.subjecttotal pigmenten_US
dc.subjectexpressible dripen_US
dc.subjectwater holding capacityen_US
dc.titleComposition, textural quality and gel strength of surimi prepared from striped catfish (Pangasianodon hypophthalmus, Souvage, 1878)en_US
dc.typeArticleen_US
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