14 research outputs found
COMPOSITION AND QUALITY OF RICE FLOUR-FISH MINCE BASED EXTRUDED PRODUCTS WITH EMPHASIS ON THERMAL PROPERTIES OF RICE FLOUR
No full textComposition, physicochemical and rheological properties of fresh bigeye snapper fish (priacanthus hamrur) mince
Get PDFComposition and properties of fresh bigeye snapper fish (Priacanthus hamrur) mince has been investigated. The protein content of fish mince was 16.71g/100g mince. Amino acid analysis revealed high proportion of glutamic acid, alanine, lysine and leucine. Fatty acid profile indicated high proportion of eicosa pentaenoic acid and decosa hexaenoic acid content. Gel filtration profile of total proteins from fresh bigeye fish mince revealed a major peak (high molecular weight component) and a few minor peaks, which was further confirmed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis pattern. The differential scanning calorimetry profile of fresh bigeye fish mince revealed transitions at 38.35, 47.72 and 63.02C indicating denaturation temperature of different protein fractions. The gel-forming ability of fresh bigeye fish mince was evaluated by both small strain and large strain tests. The flow behavior of total protein solution from fresh bigeye fish mince as a function of protein concentration and temperature showed pseudoplastic behavior. © 2011 Wiley Periodicals, Inc
Effect of ice storage on the physicochemical and dynamic viscoelastic properties of ribbonfish (Trichiurus spp) meat
No full textEffect of ice storage on the physicochemical and dynamic viscoelastic properties of ribbonfish (Trichiurus spp) meat
No full textComposition, physicochemical and rheological properties of fresh bigeye snapper fish (priacanthus hamrur) mince
No full textComposition and properties of fresh bigeye snapper fish (Priacanthus hamrur) mince has been investigated. The protein content of fish mince was 16.71g/100g mince. Amino acid analysis revealed high proportion of glutamic acid, alanine, lysine and leucine. Fatty acid profile indicated high proportion of eicosa pentaenoic acid and decosa hexaenoic acid content. Gel filtration profile of total proteins from fresh bigeye fish mince revealed a major peak (high molecular weight component) and a few minor peaks, which was further confirmed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis pattern. The differential scanning calorimetry profile of fresh bigeye fish mince revealed transitions at 38.35, 47.72 and 63.02C indicating denaturation temperature of different protein fractions. The gel-forming ability of fresh bigeye fish mince was evaluated by both small strain and large strain tests. The flow behavior of total protein solution from fresh bigeye fish mince as a function of protein concentration and temperature showed pseudoplastic behavior. © 2011 Wiley Periodicals, Inc
Rheological properties of washed and unwashed tilapia (Oreochromis mossambicus) fish meat: effect of sucrose and sorbitol
No full textQuality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack
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Heat penetration characteristics and physico-chemical properties of in-pouch processed dairy dessert (kheer)
No full textProtein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise
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