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http://krishi.icar.gov.in/jspui/handle/123456789/2730Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Shashidhar. K | en_US |
| dc.contributor.author | Biji. K.B | en_US |
| dc.contributor.author | Ravishankar. C.N | en_US |
| dc.contributor.author | Sreenivasagopal.T. K | en_US |
| dc.contributor.author | Jose, Joseph | en_US |
| dc.date.accessioned | 2017-02-25T10:57:00Z | - |
| dc.date.available | 2017-02-25T10:57:00Z | - |
| dc.date.issued | 2015-07-01 | - |
| dc.identifier.citation | Fishery Technology, 52 (3):157-163, 2013 | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/2730 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | Soup prepared from Indian white shrimp (Fenneropenaeus indicus) was fortified with iron (0.024%) by incorporating sodium iron EDTA. The soup was thermal processed at F0 6.0, at three different temperatures viz., 110, 115 and 121.1oC in retortable pouches. All the samples were found to be commercially sterile. Iron fortification did not show any significant difference in sensory acceptance of the product after thermal processing at different temperatures. A higher b* value was observed in fortified soup compared to that of control soup. Thermally processed fortified shrimp soup was in acceptable condition even after 90 days at ambient temperature with slightly higher sensory scores for the product processed at 121.1°C. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Central Institute of Fisheries Technology, Cochin, India | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Shrimp soup | en_US |
| dc.subject | Ready-to-drink | en_US |
| dc.subject | Iron fortification | en_US |
| dc.subject | Thermal processing | en_US |
| dc.title | Development of Ready to Drink Iron Fortified Shrimp Soup in Retortable Pouches | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Research Paper | en_US |
| dc.publication.journalname | Fishery Technology | en_US |
| dc.publication.volumeno | 52 (3) | en_US |
| dc.publication.pagenumber | 157-163 | en_US |
| dc.publication.sourceUrl | http://hdl.handle.net/123456789/2296 | en_US |
| dc.publication.naasrating | 5.82 | en_US |
| Appears in Collections: | FS-CIFT-Publication | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 56 Development of Ready to Drink Iron Fortified Shrimp Soup in Retortable Pouches.pdf | 953.11 kB | Adobe PDF | View/Open |
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