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999			_c27057 _d27057
003			OSt
005			20221010105803.0
008			140128s9999 xx 000 0 und d
082			_a639.2 _bRIT/EF
100			_aRitu Agrawal
245			_aEffect of Cryoprotectants During Frozen Storage jon Quality of Leached Minced Meat From Tilapia Oreochromis Mossambicus (Peters)
260			_aPanangad _bDepartment of Processing Technology, College of Fisheries _c2003
502			_bMFSc
520	3		_aA 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			_aNambudiri D D (Guide)
856			_uhttp://krishikosh.egranth.ac.in/handle/1/5810105190
942			_2ddc _cTH