Abstract
High moisture content (89%) along with high enzymatic and bacteriological activity in Bombay duck (Harpodon nehereus) meat are responsible for short shelf life and disintegration of meat in cooking. Minimum solubility was at pH 5 (iso-electric point) of muscle protein. Citric acid- sodium citrate buffer (pH 5) with 0.2% potassium sorbate was very effective in reducing moisture in dressed fish and in increasing shelf life up to 4 days at ambient temperature (25–28 °C). Reduction in moisture in meat improved its cooking quality and gel formation capacity with increased protein content. Fish meat contained 1.0–1.5% NaCl and produced stronger gel by using 2% NaCl than conventionally prepared gel with 4% NaCl. Washing fish mince with cold water followed by pressing at pH 5, gave fish cake with more salt soluble protein and better gel strength (>500 gcm) than the same operation done at ambient temperature.
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Acknowledgements
Author is grateful to Meenakumari B, Director, Central Institute of Fisheries Technology, Kochi for permission to publish this paper. Technical assistance rendered by Gaikwad S, Triveni A, Bait P and Waghmare T is thankfully acknowledged.
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Rupsankar, C. Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat. J Food Sci Technol 47, 534–540 (2010). https://doi.org/10.1007/s13197-010-0092-3
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DOI: https://doi.org/10.1007/s13197-010-0092-3