NDLI: Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups

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Journal of Food Science and Technology : Volume 48, Issue 1, February 2011

Journal of Food Science and Technology : Volume 47

Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups

Content Provider	Springer Nature Link
Author	Sehgal, Harjeet S. Shahi, Meenakshi Sehgal, Gurpreet K. Thind, Sukhcharan S.
Copyright Year	2010
Abstract	Fish patty from common carp (Cyprinus carpio Linn.) which has low consumer preference due to the presence of intramuscular spines was developed and the effects of fish weight and the type of extender on product quality were determined. Six different types of fish patties were prepared by using the fish belonging to 3 weight groups (250–500 g, 501–750 g, and 751–1,000 g) and using 2 extenders (boiled potato and corn flour). Patties containing potato had higher moisture (70.6–73.3%), protein (31.5–32.7%) and lipid (3.3–4.6%) contents than those with corn flour (60–65.2, 27.8–33.3, 2.6–3.8%, respectively). Cooking decreased protein but increased lipid, soluble sugars, and gross energy contents of patties. Corn flour used patties gave higher cooking yield than those with boiled potato. These also had higher fat retention capacity and gross energy values. The 501–750 g group patties containing boiled potato had significantly higher scores for texture and overall acceptability.
Starting Page	242
Ending Page	245
Page Count	4
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	48
Issue Number	2
e-ISSN	09758402
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-10-29
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Fish patty Cyprinus carpio (Linn) Weight groups Extenders Product quality Chemistry/Food Science Nutrition Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups.

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