title: Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat.
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.
authors.affiliation: Central Institute of Fisheries Technology, Mumbai Research Centre, Sector-1, Vashi, Navi Mumbai, 400703 India.
authors.forename: Chakrabarti
authors.initials: C
authors.lastname: Rupsankar
keywords: Bombay duck meat; Gel strength; Harpodon nehereus Cooking quality; Iso-electric pH