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http://krishi.icar.gov.in/jspui/handle/123456789/56329| Title: | Standardisation of process parametres for ready-to-eat squid masala in indigenous polymer-coated tin-free steel cans |
| Other Titles: | Not Available |
| Authors: | Sreenath, P. G. Martin Xavier, K. A. Ravishankar, C.N. Bindu, J. 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 |
| Published/ Complete Date: | 2007-10 |
| Project Code: | Not Available |
| Keywords: | Heat penetration polymer-coated tin-free steel cans sensory panel evaluation squid masala texture profile analysis Warner–Bratzler shear force |
| Publisher: | Wiley |
| Citation: | Sreenath, P. G., Martin Xavier, K. A., Ravishankar, C. N., Bindu, J. and Srinivasa Gopal, T. K. (2007) Standardization of process parameters for ready to eat squid masala in indigenous polymer coated tin free steel cans. Intl. J. Food Sci. & Technol. 42(10): 1148-1155. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Squid masala was prepared following three different traditional recipes and one recipe was selected based on the taste panel studies. About 160 g of squid masala was packed in indigenous polymer-coated easy open-endtin-free steel cans of 307 · 109 size and processed at 121.1 degree celcius to three F0 values of 7, 8 and 9 with cook values of 82, 91 and 95 min, respectively. The data were recorded using an Ellab TM 9608 temperature recorder. The raw, blanched and processed squid rings were subjected to manual and instrumental sensory analysis. Even though the processed cans for all three F0 values were found to be commercially sterile, the product processed to F08 was found to be ideal with regard to all sensory attributes. The instrumental texture profile analysis of raw, blanched and processed squid muscle shows softening with cooking |
| Description: | Not Available |
| ISSN: | 0950-5423 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | International Journal of Food Science and Technology |
| Journal Type: | International Journal |
| NAAS Rating: | 8.77 |
| Impact Factor: | 2.77 |
| Volume No.: | 42(10) |
| Page Number: | 1148-1155 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1111/j.1365-2621.2006.01274.x |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/56329 |
| Appears in Collections: | FS-CIFT-Publication |
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