DEVELOPMENT OF HEALTH DRINKS FROM LOW VALUE FISHES AND THEIR NUTRITIONAL CHARACTERISTICS

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dc.contributor.advisorDr. RATHNAKUMAR, K
dc.contributor.authorPANCHARAJA, N
dc.contributor.otherDr. INDRA JASMINE, G
dc.contributor.otherDr. AHILAN, B
dc.date.accessioned2017-08-22T04:24:26Z
dc.date.available2017-08-22T04:24:26Z
dc.date.issued2007
dc.description.abstractMinced meat from low value fishes such as lizard fish (Saurida tumbil) and silverbellies (Leiognathus sp) were subjected to steam cooking and acid hydrolysis process separately and dried up to moisture content of 6 – 7% and packed in LDPE pouch of 400 micron thickness. The steam cooked and hydrolysed fish powder from both fishes were incorporated in to a cereal mix, containing malted and roasted wheat and ragi powder, at different percentage (10%, 15%, 20% and 25%) separately. The fish meat powder incorporated cereal mix were stored at ambient temperature and its storage characteristics such as biochemical composition, nutritional, functional, storage properties, microbiological parameters and organoleptic attributes were analysed up to 90 days. Organolepitcally health drinks form hydrolysed meat powder incorporated cereal mix was more acceptable than from cooked meat in both the fishes. However health drinks prepared by using meat powder of lizard fish was more acceptable than from silverbellies.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810029332
dc.language.isoenen_US
dc.pages88en_US
dc.publisherFisheries College and Research Institute Tamil Nadu Fisheries Universityen_US
dc.subFish Processing Technologyen_US
dc.subjectnullen_US
dc.themeDEVELOPMENT OF HEALTH DRINKS FROM LOW VALUE FISHES AND THEIR NUTRITIONAL CHARACTERISTICSen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT OF HEALTH DRINKS FROM LOW VALUE FISHES AND THEIR NUTRITIONAL CHARACTERISTICSen_US
dc.typeThesisen_US
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