| dc.contributor.author |
Ramachandran, A |
|
| dc.contributor.author |
Sankar, T V |
|
| dc.date.accessioned |
2014-07-19T05:18:02Z |
|
| dc.date.available |
2014-07-19T05:18:02Z |
|
| dc.date.issued |
2002-03-01 |
|
| dc.identifier.uri |
http://dyuthi.cusat.ac.in/purl/4120 |
|
| dc.description |
journal of the science of the food and agriculture,82 1021-1027 |
en_US |
| dc.description.abstract |
The gel strength, compressibility and folding characteristic of suwari (set) and
kamaboko (set and cooked) gels prepared from rohu (Labeo rohita), catla (Catla catla) and
mrigal (Cirrhinus mrigala) surimi were examined to understand the occurrence of suwari and
modori phenomena in surimi from major freshwater carps. Suwari setting of gels did not take
place at lower temperatures. Suwari gels showed good gel strength at 50 C for rohu and at
60 C for catla and mrigal after 30 min setting time |
en_US |
| dc.description.sponsorship |
Cochin University Of Science And Technology |
en_US |
| dc.language.iso |
en |
en_US |
| dc.publisher |
Society of Chemical Industry |
en_US |
| dc.subject |
Surimi |
en_US |
| dc.subject |
Major Indian Carps |
en_US |
| dc.subject |
Kamaboko |
en_US |
| dc.subject |
gel strength |
en_US |
| dc.subject |
compressibility |
en_US |
| dc.subject |
Folding characteristics |
en_US |
| dc.title |
Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps |
en_US |
| dc.type |
Article |
en_US |