Products for Human Consumption from Antarctic Krill
Studies were conducted to formulate different products using frozen-stored whole krill/krill meat. Dried krill of good quality could be prepared by blanching krill in boiling 5% salt solution for 5 min and then sun drying. Incorporation of krill mince even at a level of 10% to Catla catla mince for...
| Main Authors: | , , , |
|---|---|
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Society of Fisheries Technologists (India)
2012
|
| Subjects: | |
| Online Access: | https://epubs.icar.org.in/index.php/FT/article/view/22732 |
| Summary: | Studies were conducted to formulate different products using frozen-stored whole krill/krill meat. Dried krill of good quality could be prepared by blanching krill in boiling 5% salt solution for 5 min and then sun drying. Incorporation of krill mince even at a level of 10% to Catla catla mince for production of mixed mince and fish paste adversely affected the quality. Though a prawn like flavour was imparted on mixing krill mince with Catla catla mince during preparation of fish cutlet and fish burger, it gave a bitter after taste at 10% level and bitter taste at 20% level or above. The swelling property of the fish wafers was affected by incorporation of krill mince. |
|---|