| Autor: |
Pagarkar, A. U., Satam, S. B., Chogale, N. D., Shinde, K. M., Bhatkar, V. R., Shingare, P. E., Mohite, S. A., Naik, S. D., Rathod, N. B., Metar, S. Y., Sadavarte, V. R., Bhosale, B. P. |
| Předmět: |
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| Zdroj: |
Journal of Experimental Zoology India; Jan2022, Vol. 25 Issue 1, p1069-1072, 4p |
| Abstrakt: |
Fish and fish products are valuable sources of animal protein and is now considered a healthy food. But, its spoil very fast as compared to other animal meat. Croaker, locally known as “Dhoma” are sold at low prices, though they are rich in proteins. The croaker fish landings of India was 1,35,750 tons in 2018. Efforts are being made to utilize the uneconomic varieties of fishes through appropriate technological processes and converting them into different kinds of value added products. Efficient utilization of low cost fish in foods may revolutionize the fish industry by standardizing appropriate and economic technology for processing such underutilized fish into value-added meat products that are palatable and economically viable. Present marketing trends reflect a rapidly growing demand for processed foods that are more convenient to handle, store and prepare. Spreadable product is a kind of convenience, ready to eat form of product which is spread on or sandwiched in a base like bread e.g. butter, jam, mayonnaise, cheese spread, and they form a large constituent of the present market. In the present study spreadable products fish spread was developed from low valued Dhoma fish and its organoleptic characteristics were assessed. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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