KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/83451| Title: | Studies on heat processing and storage of seer fish curry in retort pouches |
| Other Titles: | Not Available |
| Authors: | Ravishankar, C. N. Srinivasa Gopal, T. K. Vijayan, P. K. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2002-01 |
| Project Code: | Not Available |
| Keywords: | Seer fish Fish curry Retort pouch Heat penetration Shelf-life |
| Publisher: | Wiley |
| Citation: | Ravishankar, C. N., Srinivasa Gopal, T. K. and Vijayan, P. K. (2002) Studies on heat penetration and storage of seer fish curry in retort pouches. Packaging Technol. and Sci. 15(1):3-7. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Seer fish in curry medium packed in locally manufactured retort pouches, having a three-layer configuration of thickness 12.5 µm polyester/12.5 µm aluminium foil/80 µm cast polypropylene was processed in a steam/air mixture over a pressure retort. About 210 g fish curry, having 110 g fish slices, was packed in a retort pouch of size 17 cm × 15.5 cm, each fitted with a thermocouple. Time–temperature data were collected during heat processing using an Ellab data recorder FO and cook value integrator. The heat penetration characteristics were determined using a mathematical method. The fh value was 25 min with a FO value of 11.5 and cook value of 95 min. These samples remained in good condition for up to 24 months at room temperature. |
| Description: | Not Available |
| ISSN: | 1099-1522 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Packaging Technology and Science |
| Journal Type: | International |
| Volume No.: | 15(1) |
| Page Number: | 3-7 |
| Name of the Division/Regional Station: | Fish Processing Division |
| Source, DOI or any other URL: | https://doi.org/10.1002/pts.560 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/83451 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.