Development of tuna incorporated ready to cook noodles
Development of tuna incorporated ready to cook noodles
Date
2010
Authors
Kamalakanth, C.K.
Varkey, J.
Joseph, G.
Bindu, J.
Ravishankar, C.N.
Gopal, T.K.S.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
In India, fisheries have always been playing a pivotal role in food and
nutritional security of people especially in rural areas. It has significantly
contributed towards the improvement of the nutritional status of the
populations, since fish has proved as an ideal health food, which is within
the reach of the common man. Demand for fish and fish related products
are increasing day by day in India and reduction in post harvest losses
can make a major contribution to satisfying this demand. Efficient utilisation
of aquatic products demands proper processing and distribution. Tuna
are among the largest and commercially important species of marine
fishes. Tuna is an excellent source of protein, omega 3 fatty acid, niacin,
selenium and vitamin B12. Because of its high nutritional properties, it can
be used to develop value added products. In the present study, an attempt
was made to develop tuna noodles using yellowfin tuna (Thunnus
albacares) by using extrusion technology.
Description
Keywords
Tuna, fish noodle, rehydration ratio, fish mince
Citation
Proceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 684-692