Influence of collagen content on the texture andstorage quality of fish mince basedproducts

Abstract

Objectives of the present study are to find out the proximate composition of 20 commercially important tropical fish species on the west coast of India. To determine the collagen content in these commercially important fish species and fractionation of collagen into acid soluble collagen (ASC) and hot water soluble (insoluble) collagen (ISC). To classify fishes according to its collagen content and To study the different storage characteristics in the mince based product—surimi, from different species of fishes. The researcher tries to find out a suitable collagen source to incorporate in surimi. and studies the different storage qualities in the mince based product, surimi at different levels of collagen in different species of fishes. The optimum collagen level to get desirable texture and storage quality for mince based product. The researcher aims to develop some products from surimi with desirable level of collagen. And compare the products prepared from surimi of lesser collagen content fish containing desirable level of collagen with surimi prepared with high collagen content fish without collagen. This study gains in importance as there is littleinformation on the collagen content of different species of fishes in India. So far no attempt was made to classify fishes according to its collagen content.