Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles

The gel properties of sutchi catfish surimi prepared by conventional washing and alkaline–saline washing method were studied for four washing cycles. Decrease (p < 0.05) in myoglobin content was found in alkaline washing process compared to conventional washing at each washing cycle. The highest...

Full description

Bibliographic Details

Published in:	Food science and technology international Vol. 22; no. 3; pp. 266 - 274
Main Authors:	Priyadarshini, Bhargavi, Majumdar, Ranendra K, Parhi, Janmejay, Maurya, Pradip K, Roy, Deepayan, Saha, Apurba
Format:	Journal Article
Language:	English
Published:	London, England SAGE Publications 01-04-2016
Subjects:	Animals Catfishes Food Handling Gels - chemistry Hydrogen-Ion Concentration Meat - analysis Pangasius hypophthalmus Water alkaline–saline washing Sutchi catfish myoglobin breaking force
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!