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Physico-Chemical Composition and Functional Properties of Roes From Some Fresh Water Fish Species and their Application in Some Foods.

Balaswamy, K. and Prabhakara Rao, P. G. and Narsing Rao, G. and Rao, D. G. and Jyothirmayi, T. (2009) Physico-Chemical Composition and Functional Properties of Roes From Some Fresh Water Fish Species and their Application in Some Foods. Electronic Journal of Environmental, Agricultural and Food Chemistry, 8 (9). pp. 806-812.

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Abstract

Physico-chemical and functional properties of fresh roes from four fresh water fish species viz., Catla calla (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 ofroes 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 PUF A rich bakery/extruded foods.

Item Type: Article
Uncontrolled Keywords: Roes, proximate composition, mineral content, functional properties, protein solubility, cakes, pasta
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Jun 2017 09:12
Last Modified: 29 Jun 2017 09:12
URI: http://ir.cftri.com/id/eprint/12703

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