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Researcher Meenachi, B.
Advisor Sukumar, D.
Source KrishiKosh-Indian National Agricultural Research System
Content type Text
Educational Degree Master of Science (M.Sc.)
Publisher Fisheries college and Research Institute, Thoothukudi
File Format PDF
Language English
Subject Domain (in DDC) Technology ♦ Chemical engineering ♦ Food technology
Subject Keyword Labeo Calbasu ♦ Moisture ♦ Surimi ♦ Fish Processing Technology ♦ Harvest and Post Harvest Technology
Abstract Low value fresh water fish, Labeo calbasu, commonly called as “black rohu" was used for the preparation of minced meat, surimi and subsequently, the fish protein powder (FPP). The proximate composition of minced meat of black rohu contained 81.85% moisture, 15.82% protein, 0.81% fat and 1.27 % ash, while the surimi contained 76.77% moisture, 13.52% protein, 0.52% fat and 1.17% ash. Four different types of FPP were prepared by using additives such as sorbitol, sucrose, sodium tri polyphosphate and sodium chloride by different methods such as cabinet drying, spray drying, tray drying and freeze drying. Proximate composition of different types of FPP was analysed. Biochemical analysis of FPP such as TMA-N, TVB-N, FFA, Peroxide Value, pH and TBA were determined. FPP had TMA-N in the range of 5.45 - 5.82 mg/100g and TVB-N in the range of 11.62 - 12.5mg/100g. Peroxide Value, Free Fatty Acid and TBA were below detected level in FPP. Microbiological analysis revealed that FPP did not contain E.coli, Salmonella and Vibrio. Fungus was not detected in fresh fish and FPP. Initial total plate count of fresh fish was 1.50 x104 cfu/g. In FPP, the counts ranged from 1.40 x 103 to 1.45 x 103 cfu/g. The functional properties of FPP such as water holding capacity, protein solubility, emulsifying capacity, foaming and gelation were determined. The WHC content was high in spray dried powder (120.4%) when compared to cabinet dried powder (112.24%). The protein solubility was high in cabinet dried powder (28.34%) followed by tray dried powder (26.44%) and spray dried powder (23.65%). The emulsifying capacities of cabinet dried powder and spray dried powder were nearly same. The foaming capacity of spray dried powder was lower (30.78%) than other types of FPP. Gelation was low in spray dried powder (1.2%) and high in cabinet dried powder (1.6%).
Educational Use Research
Education Level UG and PG
Learning Resource Type Thesis
Publisher Place Tamil Nadu
Owner Velayutham, P. ♦ Jeyashakila, R.
Size (in Bytes) 1.24 MB