Effect of Binders on the Quality of Restructured Products from Silver Carp (Hypophthalmichthys molitrix) Surimi

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dc.contributor.authorTripathi, Hemant Hari
dc.contributor.authorMajumdar, R. K.
dc.contributor.authorDeepayan Roy, Deepayan
dc.date.accessioned2021-10-18T06:49:36Z
dc.date.available2021-10-18T06:49:36Z
dc.date.issued2014
dc.description.abstractThe present study deals with the use of wheat flour and soya flour as additives in thermal gelification of surimi from silver carp muscle to obtain quality restructured products. Biochemical and mechanical properties of restructured products and changes during storage at -20oC were measured. Water holding capacity of the gel increased significantly when wheat flour and soya flour were added as binders. As regards mechanical properties, the gel strength, hardness and cohesiveness of gel with wheat flour showed intermediate value between control and gel with soya flour. But the springiness of wheat flour-added gel was superior. After 120 days of storage at -20oC, the wheat flour-added gel maintained superior quality amongst others. The study revealed that quality restructured products could be made with thermally set silver carp surimi with or without adding any binder, but wheat flourincorporated gel maintained superior quality up to a storage period of 120 days.en_US
dc.identifier.citationFishery Techn 51 (4) : 252 - 260en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5054
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectRestructured fish products, silver carp, thermal gel setting, binders, gelificationen_US
dc.titleEffect of Binders on the Quality of Restructured Products from Silver Carp (Hypophthalmichthys molitrix) Surimien_US
dc.typeArticleen_US
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