Senthil, A. and Mamatha, B. S. and Mahadevaswamy, M. (2005) Effect of using seaweed (eucheuma) powder on the quality of fish cutlet. International Journal of Food Sciences and Nutrition, 56 (5). pp. 327-335.
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Abstract
<p align="justify">Physico-chemical properties of Eucheuma, such as soluble solids (27.59/0.02%), water holding
capacity (17.79/0.08g/g) and oil holding capacity (2.149/0.07g/g) were estimated as measures
of its functionality. Eucheuma powder was used as an ingredient in the preparation of fish cutlet.
Dried Eucheuma powder was added at levels of 5, 7.5, 10, 12.5 and 15% and physicochemical characteristics of fish cutlet were studied. Sensory evaluation showed that use of Eucheuma significantly (P5/0.05) influenced texture of fish cutlet. It was found that Eucheuma powder could be incorporated into fish cutlet upto 10% level without adversely affecting the appearance, texture and acceptability.</p>
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Eucheuma fish cutlet seaweed |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 29 Microbiological food > 01 Algae 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Nov 2005 |
| Last Modified: | 22 Dec 2016 11:32 |
| URI: | http://ir.cftri.res.in/id/eprint/226 |
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