Recipes from yellow clam Meretrix casta (Chemnitz)

• Autorzy: Srilatha G. , Eswar A. , Manikandarajan T. , Ramamoorthy K. , Sankar G. , Suvitha S. , Anbarasu R. , Kathirvel K.
• Języki publikacji: EN

Abstrakty

EN

Seafood is an excellent provider of protein with high biological values. Fish, shellfish and other aquatic organisms are appropriate for food and have world-wide importance. They‟re wonderful sources of high quality proteins, superior to those in red meat and poultry foods. The human dietary amendments that characterize the “nutrition transition” include every quantitative and qualitative change in the human diets. The present study Meretrix casta meat is used for the preparation of excellent recipes like cake, soup and mint stuffed tomato with yellow clam using M. casta meat, that have the potential to be become a regular food item in the house hold diet with consumer acceptance. The differences in food habits over the length and breadth of the nation are most that available food resources are not being used properly due to the lack of information regarding their importance. The panel of judges vouched safe for taste and delicacy of the dishes in the present study. The panel detected that the dishes were a lot of as good as those created out of the much sought after seafood in taste, smell and flavor

Słowa kluczowe

EN

recipe; yellow clam; Meretrix casta; marine food; protein value; nutritional value; human nutrition; fish; shellfish; soup; diet; human diet; food habit

• Wydawca: -
• Czasopismo: International Letters of Natural Sciences
• Rocznik: 2014
• Tom: 19
• Opis fizyczny: p.25-33,fig.,ref.

Twórcy

autor

Srilatha G.

• Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai - 608 502, Tamil Nadu, India

autor

Eswar A.

• Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai - 608 502, Tamil Nadu, India

autor

Manikandarajan T.

• Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai - 608 502, Tamil Nadu, India

autor

Ramamoorthy K.

• Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai - 608 502, Tamil Nadu, India

autor

Sankar G.

• Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai - 608 502, Tamil Nadu, India

autor

Suvitha S.

• Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai - 608 502, Tamil Nadu, India

autor

Anbarasu R.

• Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai - 608 502, Tamil Nadu, India

autor

Kathirvel K.

• Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai - 608 502, Tamil Nadu, India

Bibliografia

• [1] Drewnowski, B. Popkin. The nutrition transition: new trends in the global diet. Nutrition Reviews 55(1997) 31-43.
• [2] Ferro-Luzzi, L. Martino, Obesity and physical activity In: The origins and consequences of obesity. Ciba Foundation Symposium. Chichester: John Wiley & sons. 201 (1996) 228-246.
• [3] Ragunathan J.K., Patterson Edward, K. Ayyakannu, Phuket Mar. Biol. Cent. Spec. 11 (1992) 9-15.
• [4] E.C. Croacker, Flavor. Mc-Graw Hill Book Co, New York. 1945.
• [5] Food and Agriculture Organization (2002). The state of food insecurity in the world 2001 (Rome).
• [6] Freeland-Graves, Gladys Peckham C. (1987). Foundations of Food Preparation (5th Edn). Macmillan, London.
• [7] G.M. Pigott, B.W. Tucker, Seafood: Effects of Technology on Nutrition, Marcel Dekker, Inc., New York and Basel, (1990) pp. 362.
• [8] J. Bojan, Current status and prospects and prospects of seafood export. India International Seafood Show Souvenir (2003) p. 13-16.
• [9] J. Hylleberg, Phuket Mar. Biol. Cent. Spec. 10 (1992) 11-13.
• [10] J.K. Patterson, M.X. Ramesh, K. Ayyakkannu, Phuket Mar. Biol. Cent. Spec. 13 (1994) 17-28.
• [11] K. Gopakumar, Phuket Mar. Biol. Cent. Spec 16 (1996) 17-22.
• [12] K. Ayyakkannu, Hand book on „A delicacy in sea food Chicoreus Recipe-Series-1. Tropical Marine Mollusc Programme, A DANIDA sponsored Programme, Published by CAS in Marine Biology, Annamalai University, India, (1994).
• [13] M. Meilgaard, Civille G.V., Carr B.T., Sensory evaluation techniques. 3rd ed. Boca Raton, Fla: CRC Press. (1999) pp. 387.
• [14] M.X. Ramesh, K. Ayyakkannu (b), Phuket Mar. Biol. Cent. Spec. 11 (1992) 23-26.
• [15] M.X. Ramesh, K. Ayyakkannu, Phuket Mar. biol. Cent. Spec. 15 (1995) 21-28.
• [16] M.X. Ramesh, K. Ayyakkannu, Phuket Mar. Biol. Cent. Spec. 13 (1994) 13-16.
• [17] M.X. Ramesh, K. Ayyakkannu(a), Phuket Mar. Biol. Cent. Spec. 10 (1992) 14.
• [18] Ma L.Y., Deng J.C., Ahmed E.M., Adams J.P., J Food Sci. 48 (1983) 360-363.
• [19] N. Pushparajan, P. Soundarapandian, D. Varadharajan, Open Access Scientific Reports 1(3) (2012) 190.
• [20] Oz F, Kaban G., M. Kaya, Food Chem 104 (2007) 67-72.
• [21] P. Sreenath Martin, K.A. Xavier, C.N. Ravishankar, J. Bindu, T.K. Srinivasa Gopal, Int. J. Food Sci. Technol. 42 (2007) 148-1155.
• [22] Report of the joint WHO/FAO expert consultation WHO Technical Report Series. Diet, nutrition and the prevention of chronic diseases. No. 916 (TRS 916), (2003) 13.
• [23] S. Arularasan., P.S. Lyla, K. Kesavan, S. Ajmal Khan, Advance Journal of Food Science and Technology 2(1) (2010): 31-35.
• [24] T.K. Srinivasa Gopal, P.K. Vijayan, K.K. Balachandran, P. Madhavan, Iyer T.S.G., Food Control 12 (2001) 523-527.
• [25] V. Kripa, K.K. Appukuttan, Marine Bivalves. In: Joseph, M.M., Jayaprakash, A.A. (Eds.), Status of exploited marine fishery resources of India. Central Marine Fisheries Research Institute, Kochi, (2003), p. 211-220.