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http://krishi.icar.gov.in/jspui/handle/123456789/52689
Title: | Effect of filling media on the heat penetration characteristics and texture of Skipjack tuna (Katsuvonus pelamis) in indigenous polymer coated easy open end tin free steel cans |
Other Titles: | Not Available |
Authors: | Martin Xavier, K. A. Sreenath, P. G. Sibasis Sil Ravishankar, C.N. Bindu, J. Srinivasa Gopal, T.K. Vijayan, P. 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: | 2007-07 |
Project Code: | Not Available |
Keywords: | Tuna tin free steel cans filling medium thermal processing heat penetration F 0 Value cook value texture profile analysis |
Publisher: | Society of Fisheries Technologists (India) |
Citation: | Martin Xavier, K. A., Sreenath, P. G., Sibasis Sil, Ravishankar, C. N., Bindu, J., Srinivasa Gopal, T. K. and Vijayan, P. K. (2007) Effect of filling media on the heat penetration characteristics and texture of Skipjack tuna (Katsuvonus pelamis) in indigenous polymer coated easy open end tin free steel cans. Fish Technol. 44(2): 159-166. |
Series/Report no.: | Not Available; |
Abstract/Description: | The effect of different filling media on heat penetration characteristics of Tuna (Katsuwonus pelamis) in indigenous polymer coated easy open-end tin free steel cans was studied. 110 g of Tuna meat was packed into 6 oz TFS Cans (302 x 109) and filled with 60 g of different media like brine (2 % ), oil (double refined ground nut oil), curry and tomato sauce. All these cans were processed at 121.1°C to a F0 value of 10. Heat penetration data were recorded using Ellab TM 9608 Temperature recorder cum process value integrator. The process time to achieve F0 10 was 25 minutes in brine, 40 minutes in curry, 41 minutes in sauce, and 43 minutes in oil. The results indicated that heat penetration is faster in brine followed by curry, sauce, and oil. Filling medium was also found to influence the texture properties of the meat. |
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.: | 44(2) |
Page Number: | 159-166 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/52689 |
Appears in Collections: | FS-CIFT-Publication |
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