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- Title
EFFECT OF NUTRITIONAL QUALITY ON FROZEN STORED SURIMI PREPARED FROM LESSER SARDINE (SARDINELLA SPP.) ADDED WITH DIFFERENT NATURAL PHENOLIC COMPOUNDS.
- Authors
Gaikwad, B. V.; Pagarkar, A. U.; Kudale, A. S.; Chogale, N. D.; Shinde, V. V.; Mohite, S. A.; Chaudhari, K. J.; Dhaker, H. S.; Bhosale, B. P.; Naik, S. D.; Balange, A. K.; Sawant, N. H.
- Abstract
Fish is a good source of high quality proteins and fats as well as vitamins and minerals. It is healthy food, easy to digest. Quality seafood like lobsters, shrimps, crabs etc. have more demand in national and international market. Catch of these quality seafoods are decline from nature resources due over exploitation. Imitated seafood is one of the important tool to meet market demand of theses valued seafoods by utilization of under-utilized, low valued fishes. Surimi is a base material prepared from low valued fish that have been washed, dressed, minced, again washed several times, strained, pressed, mixed with cryoprotectants, packaged and quick frozen usually in some block form. The inherent value of surimi is its unique texture forming properties that makes it an excellent base for manufacturing a variety of value added seafood products like lobster/crab analogue, crab bites, shrimp analogue, fish ball, kamaboko etc. Surimi is active in performing the functions of texture formation or particle cohesion and binding of fat and water in many processed muscle food systems. These textural properties of fish surimi was increased using natural extract of phenolic compounds from seaweed and mango leaves. The prepared surimi of Lesser sardine (containing 4% sugar and 0.2% polyphosphates cryoprotectants) chopped and mixed separately with 2% of seaweed extract (T1), 2.5% of mango leaves extract (T2) then frozen at -40°C and stored at -20°C. Surimi without phenolic extract served as control (T0). The frozen stored these surimi samples were drawn periodically and assessed for nutritional quality. The salient features of change in proximate quality are discussed in the paper.
- Subjects
PHENOLS; SURIMI; SARDINES; INTERNATIONAL markets; SUGAR; POLYPHOSPHATES
- Publication
Journal of Experimental Zoology India, 2020, Vol 23, p855
- ISSN
0972-0030
- Publication type
Article