Frozen storage studies of mince based products developed from tilapia (oreochromis mossambicus, peters 1852)

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dc.contributor.authorNinan, G.
dc.contributor.authorBindu, J.
dc.contributor.authorJoseph, J.
dc.date.accessioned2013-12-21T06:20:37Z
dc.date.available2013-12-21T06:20:37Z
dc.date.issued2008
dc.description.abstractTilapia (Oreochromis mossambicus) is a relatively abundant, low value fish that has wide distribution in India due to its adaptability to different environments. In India, the fish has limited scope for consumption in the fresh form. This study is an attempt to explore the possibilities of better utilization of this species by development of mince-based value added products and the evaluation of shelf life during frozen storage. Mince from Tilapia was used for the preparation of value added products viz., chilly fish, fish cutlet and fish balls. The biochemical and sensory parameters were analysed to study the quality changes and shelf life of these products in frozen storage at - 20 C. The products had a good shelf life of 18 to 21 weeks in frozen storage.en_US
dc.identifier.citationFishery Technology 2008: 45(1), 35-42en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1059
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectTilapiaen_US
dc.subjectminceen_US
dc.subjectvalue additionen_US
dc.subjectchilly fishen_US
dc.subjectfish cutleten_US
dc.subjectfish ballsen_US
dc.subjectfrozen storageen_US
dc.titleFrozen storage studies of mince based products developed from tilapia (oreochromis mossambicus, peters 1852)en_US
dc.typeArticleen_US
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