Gelling and storage performance of surimi prepared from some tropical fish


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Authors

  • Femeena Hassan Krishi Vigyan Kendra,Indian Institute of Spices Research, Peruvannamuzhi P.O.,Calicut.
  • Saleena Mathew School of Industrial Fisheries, Cochin University of Science Technology, Cochin -682 016
  • M K Mukundan Central Institute of Fisheries Technology,Matsyapuri P.O.,Cochin-682 029

Abstract

Surimi is base for a variety of food formulations. Physico-chemical, organoleptic and microbiological changes taking place in surimi prepared from four tropical fishes, common carp (Cyprinus carpio), tilapia (Oreochromis mossambicus), threadfin bream (Nemipterus japonicus) and shark (Scoliodon sorrakowah) during frozen storage are discussed. The compressibility of shark surimi was more compared to other species. Its organoleptic and physical qualities were good even after a year's storage. Microbiological parameters showed insignificant variation between samples.

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Author Biographies

  • Femeena Hassan, Krishi Vigyan Kendra,Indian Institute of Spices Research, Peruvannamuzhi P.O.,Calicut.
    Krishi Vigyan Kendra,Indian Institute of Spices Research, Peruvannamuzhi
    P.O.,Calicut.
  • Saleena Mathew, School of Industrial Fisheries, Cochin University of Science Technology, Cochin -682 016
    School of Industrial Fisheries, Cochin University of Science Technology,
    Cochin -682 016
  • M K Mukundan, Central Institute of Fisheries Technology,Matsyapuri P.O.,Cochin-682 029
    Central Institute of Fisheries Technology,Matsyapuri P.O.,Cochin-682 029

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Issue

Vol. 50 No. 4 (2003)

Section

Articles

License

The copyright of the articles published in Indian Journal of Fisheries vests with the Indian Council of Agricultural Research, who has the right to enter into any agreement with any organization in India or abroad engaged in reprography, photocopying, storage and dissemination of information contained in these journals. The Council has no objection in using the material, provided the information is being utilized for academic purpose but not for commercial use. Due credit line should be given to the ICAR where information will be utilized.

How to Cite

Hassan, F., Mathew, S., & Mukundan, M. K. (2011). Gelling and storage performance of surimi prepared from some tropical fish. Indian Journal of Fisheries, 50(4), 431-437. https://epubs.icar.org.in/index.php/IJF/article/view/7658