Effect of Cryoprotectants During Frozen Storage jon Quality of Leached Minced Meat From Tilapia Oreochromis Mossambicus (Peters) (Record no. 27057)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02180nam a2200181Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20221010105803.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140128s9999 xx 000 0 und d |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 639.2 |
| Item number | RIT/EF |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Ritu Agrawal |
| 245 ## - TITLE STATEMENT | |
| Title | Effect of Cryoprotectants During Frozen Storage jon Quality of Leached Minced Meat From Tilapia Oreochromis Mossambicus (Peters) |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Panangad |
| Name of publisher, distributor, etc. | Department of Processing Technology, College of Fisheries |
| Date of publication, distribution, etc. | 2003 |
| 502 ## - DISSERTATION NOTE | |
| Degree type | MFSc |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | A study was conducted to develop the combination of cryoprotectants for preventing quality changes in minced meat of tilapia (Oreochromis mossambicus Peters), during frozen storage. A Japanese paste product called Kamaboko was also prepared to study the effect of cryoprotectants on quality of minced meat based product. The cryoprotectants used for study were sucrose (8% w/w), sorbitol (8%w/w), sucrose: sorbitol (8%w/w, 1:1 mixture) and sorbitol: sucrose: polyphosphate (8%w/w, 3:4:1). A reference sample as control (without cryoprotectants) was also maintained. Minced meat treated with different cryoprotectants was wrapped in 150 gauge polythene sheets and then was packed in waxed cartons. These waxed cartons were then frozen in deep freezer at -40° C followed by storage in cold storage at _200 C for 4 months. Quality changes during storage were' monitored at fortnightly interval based on various tests viz., cooking yield, free drip, centrifugal drip, myofibrillar protein content, Sarcoplasmic protein content, folding test and sensory evaluation based on whiteness, muddy taste, sweet taste and texture of cooked meat. Minced meat treated with sorbitol: sucrose: polyphosphate and sucrose: sorbitol remained acceptable with no significant difference in sensory quality, for all four months of study: However minced meat treated with sucrose and sorbitol separately and control (without cryoprotectant) showed significant lowering in quality parameters during storage and were acceptable only for 45 days. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nambudiri D D (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://krishikosh.egranth.ac.in/handle/1/5810105190 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Theses |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2014-03-18 | 639.2 RIT/EF | 172116 | 2014-03-18 | 2014-03-18 | Theses |