Storage characteristics of fish balls from rohu, Labeo rohita at-20°C

被引：0

作者：

Dutta, C. ^{[1
]}

机构：

[1] Fac Fishery Sci, Dept Fish Proc Technol, Kolkata 700094, W Bengal, India

来源：

INDIAN JOURNAL OF FISHERIES | 2009年 / 56卷 / 01期

关键词：

Fish balls; Storage characteristics; Labeo rohita; PROTEINS; MINCE;

D O I：

暂无

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

The storage characteristics of fish balls prepared from minced rohu mean at -20 degrees C upon treatment with cryoprotectants such as sorbitol (14%), sucrose (4%) and sodium tripolyphosphate (0.3%) were studied. The levels of different parameters like salt soluble nitrogen (SSN), total volatile base nitrogen (TVBN) and free fatty acid during storage period were observed to be within the acceptable hunts. The product treated with cryoprotective agents had a better acceptability compared to control group.

引用

页码：39 / 42

页数：4

共 22 条

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