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- Title
PHYSICO-CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF ROES FROM SOME FRESH WATER FISH SPECIES AND THEIR APPLICATION IN SOME FOODS.
- Authors
Balaswamy, K.; Rao, P. G. Prabhakara; Rao, G. Narsing; Rao, D. G.; Jyothirmayi, T.
- Abstract
Physico-chemical and functional properties of fresh roes from four fresh water fish species viz., Catla catla (catla), Cyprinus carpio (carp), Labeo rohita (rohu) and Channa striatus (murrel) were determined to assess the suitability for incorporation in different food products. The protein content of roes was in the range of 16.6 to 28.2% and fat 3.2 to 9.5%. Phosphorous content was found in the range of 430-1085 mg%. Murrel roes contained lower protein (16.6%), higher fat (9.5%) and exhibited lower foam capacity (9.1%). Foam capacity and foam stability were found to be higher in case of catla roes. Maximum protein solubility of homogenised roes was found at pH 2 and 12. Protein solubility of roes was higher at pH 4 and 8 (50-88%) compared to that of pH 6.5 (40-60%). Results indicated that the roes could be better utilized as supplements for preparation of various protein and PUFA rich bakery/extruded foods.
- Subjects
FRESHWATER fishes; CATLA; CARP; ROHU; CHANNA; PROTEIN content of food; PHOSPHORUS; PROTEINS; SOLUBILITY
- Publication
Electronic Journal of Environmental, Agricultural & Food Chemistry, 2009, Vol 8, Issue 8, p704
- ISSN
1579-4377
- Publication type
Article