Development of tuna incorporated ready to cook noodles

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dc.contributor.authorKamalakanth, C.K.
dc.contributor.authorVarkey, J.
dc.contributor.authorJoseph, G.
dc.contributor.authorBindu, J.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2014-02-17T06:57:16Z
dc.date.available2014-02-17T06:57:16Z
dc.date.issued2010
dc.description.abstractIn 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.en_US
dc.identifier.citationProceedings 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 684-692en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1503
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectTunaen_US
dc.subjectfish noodleen_US
dc.subjectrehydration ratioen_US
dc.subjectfish minceen_US
dc.titleDevelopment of tuna incorporated ready to cook noodlesen_US
dc.typeArticleen_US
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