Effect of Chitosan on Biochemical, Microbiological and Sensory Characteristics of Restructured Products from Pangasius(Pangasianodon hypoththalumus)

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dc.contributor.authorJeyakumari, A.
dc.contributor.authorAyoob, K.S.
dc.contributor.authorNinan, G.
dc.contributor.authorZynudheen, A.A.
dc.contributor.authorJoshy, C.G.
dc.contributor.authorLalitha, K.V.
dc.date.accessioned2017-02-21T05:06:16Z
dc.date.available2017-02-21T05:06:16Z
dc.date.issued2016
dc.description.abstractIn India, pangasius (Pangasianodon hypophthalmus) farming is gaining importance among the farmers due to its fast growth and better survival rate. In the present study, restructured products were prepared from pangasius mince in four different formulations by using pangasius fish mince, corn starch (4%) and chitosan (0.75%). Formulation containing only corn starch (4%) served as control. Shelf life of the products was evaluated under chilled (2ÂșC) condition up to 17 days. Biochemical quality parameters viz., total volatile base nitrogen (TVB-N), free fatty acid (FFA) and peroxide value (PV), thiobarbituric acid (TBA) value were within acceptable limits in chitosan treated samples. Control sample was acceptable only upto 6 days compare to 12 days in chitosan treated samples.en_US
dc.identifier.citationFiishery Technology 2016:53(2), 133-139en_US
dc.identifier.issn0015-3001
dc.identifier.urihttp://hdl.handle.net/123456789/2483
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India)en_US
dc.subjectChilled storageen_US
dc.subjectchitosanen_US
dc.subjectpsngasiusen_US
dc.subjectfish minceen_US
dc.subjectrestructured productsen_US
dc.titleEffect of Chitosan on Biochemical, Microbiological and Sensory Characteristics of Restructured Products from Pangasius(Pangasianodon hypoththalumus)en_US
dc.typeArticleen_US
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