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http://krishi.icar.gov.in/jspui/handle/123456789/44358Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Gopal, T.K.S. | en_US |
| dc.contributor.author | Vijayan, P.K. | en_US |
| dc.contributor.author | Balachandran, K.K. | en_US |
| dc.contributor.author | Madhavan, P. | en_US |
| dc.date.accessioned | 2021-01-01T08:19:05Z | - |
| dc.date.available | 2021-01-01T08:19:05Z | - |
| dc.date.issued | 1998-01-01 | - |
| dc.identifier.citation | Gopal, T.K.S.,Vijayan, P.K., Balachandran, K.K. and Madhavan, P.(1998) Heat penetration in fish curry in retort pouches. In: Proceedings of the Symposium on Advances and Priorities in Fisheries Technology. Balachandran, K.K. et. al,(Eds), pp 236-241, Society of Fisheries Technologists(India),Cochin. | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/44358 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | Mackerel in curry packed in retort pouch was heat-processed in an over pressure autoclave. 210-220 g curry was packed in each pouch (15.5 x 17 cm) fitted with a thermocouple.Time temperature data were collected during heat processing using a data recorder cum Fo<HI cook value integrator. The heat penetration parameters were calculated. The heating curve obtained was logarithmic in nature. Though fish curry in pouch heat-processed to Fo 8.43 and 6.56 were bacteriologically safe, the former is desirable in view of better sensory characteristics, particularly texture. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Society of Fisheries Technologists(India),Cochin | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Heat penetration | en_US |
| dc.subject | Fish curry | en_US |
| dc.subject | Retort pouch | en_US |
| dc.subject | Process time | en_US |
| dc.title | Heat penetration in fish curry in retort pouches | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Proceedings | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Not Available | en_US |
| dc.publication.volumeno | Not Available | en_US |
| dc.publication.pagenumber | 236-241 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | Not Available | en_US |
| dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
| Appears in Collections: | FS-CIFT-Publication | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Heat Penetration in Fish Curry in Report Pouch- Gopal.pdf | 225.85 kB | Adobe PDF | View/Open |
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