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Effect of using seaweed (eucheuma) powder on the quality of fish cutlet

Senthil, A. and Mamatha, B. S. and Mahadevaswamy, M. (2005) Effect of using seaweed (eucheuma) powder on the quality of fish cutlet. International Journal of Food Sciences and Nutrition, 56 (5). pp. 327-335.

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Abstract

<p align="justify">Physico-chemical properties of Eucheuma, such as soluble solids (27.59/0.02%), water holding capacity (17.79/0.08g/g) and oil holding capacity (2.149/0.07g/g) were estimated as measures of its functionality. Eucheuma powder was used as an ingredient in the preparation of fish cutlet. Dried Eucheuma powder was added at levels of 5, 7.5, 10, 12.5 and 15% and physicochemical characteristics of fish cutlet were studied. Sensory evaluation showed that use of Eucheuma significantly (P5/0.05) influenced texture of fish cutlet. It was found that Eucheuma powder could be incorporated into fish cutlet upto 10% level without adversely affecting the appearance, texture and acceptability.</p>

Item Type: Article
Uncontrolled Keywords: Eucheuma fish cutlet seaweed
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 29 Microbiological food > 01 Algae
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Nov 2005
Last Modified: 22 Dec 2016 11:32
URI: http://ir.cftri.com/id/eprint/226

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