DEVELOPMENT OF VALUE ADDED PRODUCTS FROM COMMON CARP (CYPRINUS CARPIO) AND ITS QUALITY EVALUATION
| dc.contributor.advisor | DHANAPAL, K (Major) | |
| dc.contributor.advisor | Vidya Sagar Reddy, G | |
| dc.contributor.advisor | Madhavan, N | |
| dc.contributor.author | BAVITHA, M | |
| dc.date.accessioned | 2016-12-19T15:20:28Z | |
| dc.date.available | 2016-12-19T15:20:28Z | |
| dc.date.issued | 2015-08 | |
| dc.description | THESES | en_US |
| dc.description.abstract | ABSTRACT : In this study is an attempt to explore the possibilities and better utilization of the species by development of mince-based value added products and the evaluation of shelf life during refrigerated and frozen temperatures. Mince from Common carp was used for the preparation of value added products i.e. fish cake and fish burgers. Fish burgers were separated into separated into three different Experimental Samples (Sample A: Control Sample-No ginger; Sample B: 5gm ginger/kg burger mix; Sample C: 10gm ginger/ kg burger mix). The proximate, biochemical, microbial and sensory qualities of these products were analyzed during refrigerated storage (40C) for 15 days and 19 days respectively, whereas, the fish burgers are also stored at frozen temperature (-180C) for three months. The change in the moisture, protein, fat and ash content were significant (P<0.01) in fish cake and burger during refrigerated storage. pH has showed both increasing and decreasing trend for all the products during storage. TVBN, PV, FFA and TBA contents increased significantly in all the products during refrigerated and frozen storage. Total plate count and psychrophilic bacterial count increased during refrigerated storage and decreased during frozen storage. Salmonella spp and Vibrio spp were found absent. Sensory evaluation of these products gave highly encouraging results. The acceptability of all products decreased with increase in the duration of storage at refrigerated storage. Based on the linear regression curve, fish cake is acceptable for 12 days, whereas, Sample A, Sample B and Sample C fish burgers were acceptable for 15,17 and 17 days at refrigerated and for 180, 190 and 200 days, at frozen temperatures respectively. It was observed that fish burgers (Sample B and Sample C) prepared with ginger (as an ingredient) have shown increased shelf life compared to Control (Sample A). | en_US |
| dc.description.sponsorship | DEPARTMENT OF FISH PROCESSING TECHNOLOGY , COLLEGE OF FISHERY SCIENCE, SRI VENKATESWARA VETERINARY UNIVERSITY MUTHUKUR - 524 344, ANDHRA PRADESH | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/91095 | |
| dc.language.iso | en | en_US |
| dc.publisher | SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517502, ANDHRA PRADESH | en_US |
| dc.sub | Fish Processing Technology | en_US |
| dc.subject | CARP; CYPRINUS CARPIO; QUALITY EVALUATION; VALUE ADDED PRODUCTS; shelf life | en_US |
| dc.title | DEVELOPMENT OF VALUE ADDED PRODUCTS FROM COMMON CARP (CYPRINUS CARPIO) AND ITS QUALITY EVALUATION | en_US |
| dc.title.alternative | MFSc; CFSc;MTKR;Acc No : TH28 | en_US |
| dc.type | Thesis | en_US |