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Dr.A Ramachandran >
Please use this identifier to cite or link to this item:
http://purl.org/purl/4120
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| Title: | Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps |
| Authors: | Ramachandran, A
Sankar, T V |
| Keywords: | Surimi
Major Indian Carps
Kamaboko
gel strength
compressibility
Folding characteristics |
| Issue Date: | 1-Mar-2002 |
| Publisher: | Society of Chemical Industry |
| 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 |
| Description: | journal of the science of the food and agriculture,82 1021-1027 |
| URI: | http://dyuthi.cusat.ac.in/purl/4120 |
| Appears in Collections: | Dr.A Ramachandran
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