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http://krishi.icar.gov.in/jspui/handle/123456789/49093| Title: | Heat penetration characteristics and shelf life of ready to serve masher curry in opaque retortable pouches. |
| Other Titles: | Not Available |
| Authors: | Bindu, J. Ravishankar, C.N. Dinesh, K. Mallick, A. K. 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 College of Fisheries, Panangad, Cochin |
| Published/ Complete Date: | 2011-07 |
| Project Code: | Not Available |
| Keywords: | Tor khudree(deccan mahseer) cook value Fo value retort pouch processing |
| Publisher: | Society of Fisheries Technologists (India) |
| Citation: | Bindu, J., Ravishankar, C. N., Dinesh, K., Mallick, A. K. and Srinivasa Gopal, T. K. (2011) Heat penetration characteristics and shelf life of ready to serve masher curry in opaque retortable pouches. Fish. Technol., 48(2): 141-148. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Ready to serve thermal processed fish curry in Mughalai style has been developed using Mahseer (Tor khudree). The fish curry was vacuum packed in an indigenously developed three layered retortable pouch consisting of 12.5 mu m polyester / 12.5 mu m aluminum foil / 80 mu m cast polypropylene of size 18 x 11 cm and processed in a still over pressure retort at 121 degree C. The total process time was 38 min with a Fo value of 8.5 min and cook value of 76 min. Changes in biochemical parameters like free fatty acid, thiobarbituric acid and organoleptic parameters like colour and sensory scores during storage were studied. The processed products were found to be sterile and acceptable even after a period of 12 months at ambient storage of 28 plus or minus 2 degree C. |
| Description: | Not Available |
| ISSN: | 0015-3001 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Fishery Technology |
| Journal Type: | National Journal |
| NAAS Rating: | 5.82 |
| Impact Factor: | 0 |
| Volume No.: | 48(2) |
| Page Number: | 141-148 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/49093 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Heat penetration characteristics and shelf life of ready to serve mahseer curry in opaque retortable pouches.pdf | 567.94 kB | Adobe PDF | View/Open |
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