Comparative analysis of unwashed and single washed mince gel from Indian major carps.

Gore, Sandeep Bhaskar; Balange, Amjad Khansaheb; Nayak, Binaya Bhusan; Kumar, H. Sanath; Tandale, Ajay T.; Xavier, K. A. Martin

The gelling properties and quality characteristics of unwashed and single washed mince of catla, rohu and mrigal have been investigated to find out suitability of Indian major carps for the preparation of mince gel. The higher moisture content and lower protein content was reported in the single washed mince. The single washing of mince did not improve the gel strength. The gel strength showed significant difference (p 0.05) was observed in cohesiveness, adhesiveness and elasticity properties. The whiteness index of washed mince showed improvement. The overall study indicated that mince gels can be made from unwashed mince of Indian major carps, alleviating the problems of waste water disposal leading to production of more value added products with better nutritional value.

Journal of Food Science & Technology, 2022, Vol 59, Issue 1, p377

0022-1155

Academic Journal

10.1007/s13197-021-05024-5