Development of foams in fish slurries.

Nigam, B. P. (1976) Development of foams in fish slurries. Journal of Food Science and Technology, India, 13 (5). 235-237, 5 ref..

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Abstract

Stable foams have been developed out of slurries of precooked trash fish like croaker (Otolithus sp.) under experimental conditions, by maintaining CO2 flow rate at 1500-2000 ml/min for 30 min at pH 7.0 and consistencies corresponding to 0.16 s/w [solids (minus fat or additive):water ratio] with 0.5% (w/w) glyceryl monostearate (GMS) and system pressure of 2-3 cm Hg at 8-10 degree C while agitating at 60 rev/min, as well as at consistencies corresponding to 0.13 s/w with 0.5-1% GMS and pressure of 10-12 cm Hg at 6.5-10 degree C. Development of foam was observed as regards physical porous structure, vol. increase and lowering of density, while stability was judged by resistance to collapse and handling for subsequent processing. Preliminary attempts were made to dry the foamed product and determine its physical and organoleptic characteristics; results indicated that the product was acceptable and reconstituted well.

Item Type:	Article
Uncontrolled Keywords:	FISH-(SPECIFIC); croaker slurries, dried foams manufacture from; FISH-PRODUCTS; fish slurries, dried foams manufacture from trash; FOAMS-; DRIED-FOODS
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry 600 Technology > 05 Chemical engineering > 02 Drying, Dehydration
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Mar 2010 06:04
Last Modified:	23 Mar 2010 06:04
URI:	http://ir.cftri.res.in/id/eprint/7054

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