PREPARATION OF SURIMI FROM LABEO ROHITA AND ITS STORAGE CHARACTERISTICS AT - 20oC
209 / 0
Authors
-
C. Dutta
-
K. C. Dora
-
B. K. Chand
-
S. Sarkar
Abstract
Surimi is mechanically deboned fish flesh washed with water and mixed withcryoprotectants for good frozen shelf life (Lee, 1984). The fish species which have low commercial value and less taste are generally used for surimi production (Burges, 1975). Freshwater fish, compared to meat, contains
less lipid but more moisture, polyunsaturated fatty acid and highly digestible proteins and is devoid of fishy odour and flavour due to low amount of volatile bases and may be suitable for surimi preparation (Karmas and
Lauber, 1987; Aggelousis and Lazos, 1991). According to Nowsad et al. (1999) among carp species, Labeo rohita is the most superior species for surimi production due to its excellent gel forming ability. In the present work an attempt was made to prepare surimi from L. rohita meat and to study its keeping quality at -20o C.
References
Aggelousis, G. and Lazos, E. S. 1991. Fatty acid composition of the lipids from eight freshwater fish species from Greece . J. Food Compose. Anal., 4 : 68-72.
Burges, G. H. O. 1975. Fish in the nations diet. Community Health, 7(2) : 86-93.
Damodaran , N. 1985. Analytical manual of fish and fishery products. Kerala Agril. University, Mannuthy 680651, Trichur.
Dyer, W. J. and Fraser, D. T. 1959 Proteins in fish muscle, lipid hydrolysis. J. Fish. Res. Bd. Can., 16(1) : 43-44.
Dyer, W. J., French, H. V. and Snow, J. W. 1950. Proteins in fish muscle extraction of protein fraction in flesh. J. Fish. Res. Bd. Can., 7 : 585-593.
EIC, 1985. Manual of analytical methods for fish and fishery products. Quality Development Centre, Ministry of Commerce, Govt. of India, Madras.
Gopakumar, K. 1997. Tropical Fishery Product, Oxford & IBH Publishing Co. Ltd.
Huss, H. 1988. Fresh fish quality and quality changes. FAO Fisheries Series: 29 Rome, 132 p.
Karmas, E. and Lauber, E. 1987. Novel products from underutilized fish using combined processing technology. J. Food. Sci., 5(2) : 7.
Keeton, J. T. 1983. Effect of fat, NaCl/ phosphate levels on the chemical and sensory properties of shark patties. J. Food Sci., 48 : 878-881.
Koning, D. A. J., Milkovitch, S. and Mol, T. 1985. Quantitative quality tests for frozen fish. Part I. Changes in the proteins and lipid of frozen hake fillets and mince stored at -50 C. In Thirty Nine Annual Report of the Director, Fishing Industry Research Institute, University of Cape Town, South Africa.
Lee, C. M. 1984. Surimi process technology. Food Technol., 38(11) : 69-80.
Nickelson, I. I. R., Finne, G., Hanna, M. O. and Vanderzant, C. 1980. Minced fish flesh from non traditional Gulf of Mexico fin fish species. J. Food. Sci., 45 : 1321-1326.
Nowsad, A. K. M., Sihan, A. H., Kamal, M., Kanoh, S. and Niwa, E. 1999 The effect of heating and washing on the gelling properties of tropical major carp muscle. J. Aqua. Food Prod. Technol., 8(2) : 5-23.
Reddy, G. V. S. and Srikar, L. N. 1991. Preprocessing ice storage effects on functional properties of fish mince protein. J. Food. Sci., 56 : 956- 968.
Siddaiah, D., Reddy, G. V. S. and Raju. C. V. 1999. Effect of cryoprotectants on the keeping quality of silver carp mince during frozen storage. Environ. & Ecol., 17 (2) : 359-365.
Snedecor, G. W. and Cochran, W. G. 1962. Factorial experiment in statistical methods. Oxford and IBH Publishing Co.Ltd. 339-380 pp.
Speack, M. L. 1976. Compendium of methods for microbiological examination of foods APHA, Washington DC.
Suzuki, T. 1981. Fish and Krill Protein. Processing Technology, Appl.Sc.Pub.Ltd, 235p.
Downloads
Submitted
Published
Issue
Section
License
In case of publication of the article in the journal, author(s) are required to assign copyright to the Journal of the Inland Fisheries Society of India for its publication in any form/language including all media (print and electronic, or presently unknown), and exclusive right to use the matter for the life of the work (no time restriction on re use of matter).