Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice.

Viji, P; Tanuja, S; Ninan, George; Lalitha, K V; Zynudheen, A A; Binsi, P K; Srinivasagopal, T K

Viji, P; Tanuja, S; Ninan, George; Lalitha, K V; Zynudheen, A A; Binsi, P K; Srinivasagopal, T K.

Afiliação

Viji P; Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, NaviMumbai, Maharashtra India 400703.
Tanuja S; Directorate of Research on Women in Agriculture, Bhuvaneswar, Orissa India.
Ninan G; Central Institute of Fisheries Technology, Cochin, Kerala India 629503.
Lalitha KV; Central Institute of Fisheries Technology, Cochin, Kerala India 629503.
Zynudheen AA; Central Institute of Fisheries Technology, Cochin, Kerala India 629503.
Binsi PK; Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, NaviMumbai, Maharashtra India 400703.
Srinivasagopal TK; Central Institute of Fisheries Technology, Cochin, Kerala India 629503.

J Food Sci Technol ; 52(6): 3312-21, 2015 Jun.

Article em En | MEDLINE | ID: mdl-26028712

Palavras-chave

Biochemical and microbial quality; Gutting; Ice storage; Sutchi catfish

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2015 Tipo de documento: Article País de publicação: Índia

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