title: Effect of using seaweed (eucheuma) powder on the quality of fish cutlet.
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.
authors.affiliation: Department of Sensory Science, Central Food Technological Research Institute, Mysore, India. amudhasen12@yahoo.com
authors.forename: A
authors.initials: A
authors.lastname: Senthil
authors.forename: B S
authors.initials: BS
authors.lastname: Mamatha
authors.forename: M
authors.initials: M
authors.lastname: Mahadevaswamy
mesh_terms: D000818:Animals; D005396:Fish Products; D005503:Food Additives; D005511:Food Handling / Q000379:methods*; D005524:Food Technology / Q000379:methods*; D006801:Humans; D012624:Seaweed; D013649:Taste
chemical_list: D005503:Food Additives