Chemical and taste panel evaluation of the mechanically separated flesh of six species of fish

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dc.contributor.authorMuraleedharan, V.
dc.contributor.authorPerigreen, P.A.
dc.contributor.authorGopakumar, K.
dc.date.accessioned2014-02-15T06:54:32Z
dc.date.available2014-02-15T06:54:32Z
dc.date.issued1996
dc.description.abstractThe mechanically separated flesh of six species of fish, (Tachysurus sp., Megalaspis cordyla, Upeneus vittatus, Johnius sp., Saurida tumbil and Trichiurus savala), caught on board FORV Sagar Sampada from the Northwest region of the Indian EEZ were examined chemically and by taste panel studies. S. tumbil gave maximum mince yield. Cooked mince of Johnius sp. scored maximum for overall acceptability.en_US
dc.identifier.citationProceedings of the Symposium on the Second Workshop on Scientific Results of FORV Sagar Sampada during 1996 ed. by Pillai, V.K. et. al, 535-538en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1493
dc.language.isoenen_US
dc.publisherDepartment of Ocean Development , New Delhien_US
dc.subjectChemical and taste panel evaluationen_US
dc.subjectmechanically seperated fleshen_US
dc.subjectmegalaspisen_US
dc.titleChemical and taste panel evaluation of the mechanically separated flesh of six species of fishen_US
dc.typeArticleen_US
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