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http://krishi.icar.gov.in/jspui/handle/123456789/34878Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Bindu,J. | en_US |
| dc.contributor.author | Ravishankar, C.N. | en_US |
| dc.contributor.author | Srinivasa Gopal,T.K. | en_US |
| dc.contributor.author | Mallick, A.K. | en_US |
| dc.date.accessioned | 2020-04-18T17:33:00Z | - |
| dc.date.available | 2020-04-18T17:33:00Z | - |
| dc.date.issued | 2010-01-25 | - |
| dc.identifier.citation | Bindu,J., Ravishankar, C.N.,Srinivasa Gopal,T.K. and Mallick, A.K. (2010) Investigations on shelf Life and heat penetration attributes of ready to eat 'Fish Peera' from Anchovy (Stoleophorus commersom)in retort pouches. J.Food Process. & Preserv., 34: 207-222. | en_US |
| dc.identifier.issn | 0145-8892 | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/34878 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | Fish peera, a traditional product from anchovies, was prepared and processed at 121.1C for 38 min in an over pressure autoclave in indigenously developed retort pouches having a three‐layer configuration of 12.5 micrometer polyester per 12.5 µm aluminum foil/80 µm cast polypropylene of size 11 cm × 17 cm. Heat penetration characteristics of the product were studied using Ellab CTF 9008, Fo cum cook value integrator. Fish peera was processed to a Fo value of 7 and cook value of 66.02 min. Storage studies with reference to sensory, biochemical and microbiological parameters indicated that the product had a shelf life of 1 year when stored at ambient temperature. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Wiley | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Not Available | en_US |
| dc.title | Investigations on shelf Life and heat penetration attributes of ready to eat 'Fish Peera' from Anchovy (Stoleophorus commersom)in retort pouches | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Research Paper | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Journal of Food Processing and Preservation | en_US |
| dc.publication.volumeno | 34 | en_US |
| dc.publication.pagenumber | 207-222 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | https://doi.org/10.1111/j.1745-4549.2008.00334.x | en_US |
| dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| dc.publication.naasrating | 7.41 | en_US |
| Appears in Collections: | FS-CIFT-Publication | |
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