Unknown
In:
http://aquaticcommons.org/id/eprint/16335
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12051
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2015-03-28 14:10:05
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16335
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Indian Fisheries Association
Publication Date:
2021-07-03
Description:
Minced fish prepared from the fillets of the sciaenid fish (Lutjanus sp.) was washed with cold water (〈10 °C) three times. The washed muscle was pressed through a piece of fine cloth to a moisture content around 80%. The pressed cake (Surimi) was ground with 2.5% sodium chloride and 3% tapioca starch. The mixed material was shaped in the form of a cake and left for one hour for the gel to set. The cakes were then steamed. The cooled cakes were cut into pieces of 1 cm length x 1 cm width x 0.5 cm thick. The pieces were either dried in an electrical oven at 50°C or dried in sun to a moisture content of 11-12%. Biochemical, bacteriological and organoleptic evaluation revealed that the cakes were in very good acceptable form for 8 months. The cakes could be rehydrated by soaking in water at ambient temperature for half an hour and boiling in water for 10 minutes.
Keywords:
Biology
;
processing fishery products
;
minced products
;
Lutjanus sp.
;
sciaenid fishes
Repository Name:
AquaDocs
Type:
article
Format:
application/pdf
Format:
application/pdf
Format:
87-90
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