Technological feasibility of incorporating collagen in specialized fish products

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dc.contributor.authorHassan, F.
dc.contributor.authorMathew, S.
dc.date.accessioned2013-12-18T10:35:50Z
dc.date.available2013-12-18T10:35:50Z
dc.date.issued2006
dc.description.abstractThe functional property of surimi varies with fish species and it is necessary to improve the qu7ality of low-grade surimi using additives or modified processing schedules. Surimi, a refined form of comminuted fish flesh, has great potential as a functional protein ingredient and can be substituted for a variety of traditional animal and vegetable proteins. 10% collagen when added to surimi will enhance consumer acceptability and will provide good texture to the product. In the present study, three specialty products were prepared with common carp surimi with 10% collagen of the total protein percentage and with shark surimi without collagen. The collagen prepared from the airbladder of surimi was used for used for modifying the texture of the products. A comparative study of sensory characteristics of the products prepared with these two types of surimi was also done. The results showed that the overall acceptability of products developed from shark surimi was slightly less than those from common carp surimi with 10% collagen of the total protein.en_US
dc.identifier.citationProceedings of the International symposium on "Improved sustainability of fish production systems and appropriate technologies for utilization" held during 16-18 March, 2005 at Cochin, India ed. by Kurup, B.M. et. al, 690-695en_US
dc.identifier.urihttp://hdl.handle.net/123456789/978
dc.language.isoenen_US
dc.publisherSchool of Industrial Fisheries, Cochin University of Science and Technology, Cochin (India)en_US
dc.subjectCollagenen_US
dc.subjectfish productsen_US
dc.subjecttechnological feasibilityen_US
dc.titleTechnological feasibility of incorporating collagen in specialized fish productsen_US
dc.typeArticleen_US
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