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http://krishi.icar.gov.in/jspui/handle/123456789/15381| Title: | Development of Ready to Serve Rice and Sardine Curry in High Impact Polypropylene Containers |
| Other Titles: | Not Available |
| Authors: | Bindu, J. Kamalakanth, C.K. Ravishankar, C.N. Srinivasa Gopal, T.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: | 2013-06-19 |
| Project Code: | Not Available |
| Keywords: | Par boiled rice thermal processing sardine curry HIPP containers Fo value ready to serve |
| Publisher: | Society of Fisheries Technologists (India) |
| Citation: | Bindu, J.,Kamalakanth, C.K.,Ravishankar, C.N. and Srinivasa Gopal, T.K.(2013)- Development of Ready to Serve Rice and Sardine Curry in High Impact Polypropylene Containers.Fishery Technology. 50 (4): 307-312 |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Rice with fish curry is a staple food of people inhabiting the coastal belt of India. Sardine(Sardinella longiceps) is the most commonly available fish in the south-west part of India. Sardine curry and semi cooked par boiled rice were vacuum packed separately in high impact polypropylene (HIPP) thermoformed containers in a tray packing machine and top sealed with clear polyester/cast polypropylene film. The containers were then twin packed in indigenous three layered see- through laminated retortable polyester pouches coated with silicon dioxide / nylon / cast polypropylene and processed in a still over pressure retort at 121.1°C. The Fo value of fish curry was 8.12 min and rice was 16.11 min. Changes in biochemical parameters like FFA and TBA and sensory parameters during storage were studied at monthly intervals for the fish curry. The processed products were found to be sterile and remained in good condition for a period of four months as twin pack at ambien storage (28 ± 2°C) with regard to all sensor attributes |
| Description: | Not Available |
| ISSN: | 0015-3001 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Fishery Technology |
| NAAS Rating: | 5.82 |
| Volume No.: | 50(4) |
| Page Number: | 307-312 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/15381 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Development of ready to serve rice and sardine curry in high impact polypropylene containers.pdf | 269.93 kB | Adobe PDF | View/Open |
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