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

Autor: Gore SB; Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India., Balange AK; Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India., Nayak BB; Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India., Kumar HS; Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India., Tandale AT; Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India., Xavier KAM; Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2022 Jan; Vol. 59 (1), pp. 377-387. Date of Electronic Publication: 2021 Feb 21.
DOI: 10.1007/s13197-021-05024-5
Abstrakt: 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) and decreased in single washed mince than its unwashed counterparts in catla and mrigal except rohu. It has been observed that gel did not set at pre-incubation temperature of 40 °C for 30 min treatment. SDS-PAGE patterns of proteins did not show any loss of myosin heavy chain (MHC) in single washed mince of Indian major carps. Texture profile analysis showed higher hardness in washed mince gel of Indian major carps while, non-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.
(© Association of Food Scientists & Technologists (India) 2021.)
Databáze: MEDLINE
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