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dc.contributor.authorSatam, S.B.
dc.contributor.authorJoshi, V.R.
dc.contributor.authorDesai, A.S.
dc.date.accessioned2021-06-24T17:29:31Z
dc.date.available2021-06-24T17:29:31Z
dc.date.issued2007
dc.identifier.urihttp://hdl.handle.net/1834/33350
dc.description.abstractLobster analogues were prepared with lobster base flavour (paste),h lobster cook water (whole lobster omogenate:water, 1:1 and 1:0.5) and lobster meat mince. In another experiment, different combinations of ginger-garlic paste and lobster base flavour, i.e., 1:3, 1:4, 1:6, 3:3, 3:4, 3:6, 5:3, 5:4 and 5:6 were added to the lobster analogue paste. It was observed that lobster analogues prepared with lobster base flavour (paste) are suitable organoleptically. The combination of ginger garlic paste and lobster base flavour in the ratio of 3:4 was found to be suitable organoleptically. Lobster analogues coloured with annatto seed colour at 1:2 (annatto seed:water) concentration had high values for the colour attribute as compared to orange-red synthetic colour, beetroot colour, caramel colour and paprika colour. It was observed that come-up-time to achieve a temperature of850°C was 28 minutes with a processing period of 11 minutes.
dc.formatapplication/pdf
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.subject.otherFisheries
dc.subject.otherlobster analogues
dc.subject.othersurimi
dc.subject.othercolours
dc.subject.otherflavours
dc.subject.otherprocessing fishery products
dc.titleStandardisation of recipe for the preparation of lobster analogues
dc.typearticle
dc.bibliographicCitation.titleJournal of the Indian Fisheries Association
dc.bibliographicCitation.volume34
dc.format.pagerange103-108
refterms.dateFOA2021-06-24T17:29:31Z
dc.source.legacyrecordurlhttp://aquaticcommons.org/id/eprint/17912
dc.source.legacydepositorid12051
dc.source.legacylastmod2015-09-23 08:02:42
dc.source.legacyid17912
dc.source.legacyagencyIndian Fisheries Association


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