Literature DB >> 16236594

Effect of using seaweed (eucheuma) powder on the quality of fish cutlet.

A Senthil1, B S Mamatha, M Mahadevaswamy.   

Abstract

Physico-chemical properties of Eucheuma, such as soluble solids (27.5+/-0.02%), water holding capacity (17.7+/-0.08g/g) and oil holding capacity (2.14+/-0.07g/g) were estimated as measures of its functionality. Eucheuma powder was used as an ingredient in the preparation of fish cutlet. Dried Eucheuma powder was added at levels of 5, 7.5, 10, 12.5 and 15% and physicochemical characteristics of fish cutlet were studied. Sensory evaluation showed that use of Eucheuma significantly (P<or=0.05) influenced texture of fish cutlet. It was found that Eucheuma powder could be incorporated into fish cutlet upto 10% level without adversely affecting the appearance, texture and acceptability.

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Year:  2005        PMID： 16236594     DOI： 10.1080/09637480500224205

Source DB:  PubMed          Journal:  Int J Food Sci Nutr        ISSN： 0963-7486            Impact factor:   3.833


  6 in total

1.  Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma).

Authors:  Amudha Senthil; B S Mamatha; Prema Vishwanath; K K Bhat; G A Ravishankar
Journal:  J Food Sci Technol       Date:  2010-12-21       Impact factor: 2.701

2.  Radical scavenging and singlet oxygen quenching activity of extracts from Indian seaweeds.

Authors:  N M Sachindra; M K W A Airanthi; M Hosokawa; K Miyashita
Journal:  J Food Sci Technol       Date:  2010-02-06       Impact factor: 2.701

Review 3.  Production of genetically and developmentally modified seaweeds: exploiting the potential of artificial selection techniques.

Authors:  Bénédicte Charrier; Elodie Rolland; Vishal Gupta; C R K Reddy
Journal:  Front Plant Sci       Date:  2015-03-17       Impact factor: 5.753

4.  Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (Barbus barbus).

Authors:  Faiez Hentati; Mohamed Barkallah; Ali Ben Atitallah; Mouna Dammak; Ibtihel Louati; Guillaume Pierre; Imen Fendri; Hamadi Attia; Philippe Michaud; Slim Abdelkafi
Journal:  Biomed Res Int       Date:  2019-10-09       Impact factor: 3.411

Review 5.  Seaweeds as a Functional Ingredient for a Healthy Diet.

Authors:  Rocío Peñalver; José M Lorenzo; Gaspar Ros; Ryszard Amarowicz; Mirian Pateiro; Gema Nieto
Journal:  Mar Drugs       Date:  2020-06-05       Impact factor: 5.118

6.  Perspectives and Attitudes towards the Functional and Safety Aspects of Seaweeds for Edible Applications in India.

Authors:  Tejal K Gajaria; Vaibhav A Mantri
Journal:  Foods       Date:  2021-12-06
  6 in total

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