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http://krishi.icar.gov.in/jspui/handle/123456789/83361| Title: | Effect of thermal processing on texture and subjective sensory characteristics of prawn kuruma in retortable pouches and aluminium cans |
| Other Titles: | Not Available |
| Authors: | Mohan, C. O. Ravishankar, C. N. Bindu, J. Geethalakshmi, V. 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: | 2006-07-27 |
| Project Code: | Not Available |
| Keywords: | Aluminum cans Retortable pouches Shrimp Shrimp Kuruma Texture profile analysis Thermal processing |
| Publisher: | Wiley |
| Citation: | Mohan, C. O., Ravishankar, C. N., Bindu, J., Geethalakshmi, V. and Srinivasa Gopal, T. K. (2006) Effect of thermal processing on texture and subjective sensory characteristics of prawn kuruma in retortable pouches and aluminium cans. J. Food Sci. 71(6):1-5. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | : The effect of processing time on biochemical, sensory characteristics, and instrumental texture profilesof “Shrimp Kuruma” in retortable pouches and aluminum cans with equal pack weight and lethality was studied.Processing in pouches resulted in a 35% reduction in processing time compared to cans for equal lethality (F08.0).Thermal processing resulted in a 14% loss of water in canned samples compared to 9% in pouched products. Thermalprocessing resulted in an increase in the volatile compounds and a decrease in the oxidation products in both cannedand pouched samples. Products processed in pouches were rated as lighter in color, more succulent, and moredesirable in firmness compared to products in cans. Chewiness and hardness showed a significant difference (P<0.05) between the 2 treatments. |
| Description: | Not Available |
| ISSN: | 0022-1147 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Food Science |
| Journal Type: | International |
| Volume No.: | 71(6) |
| Page Number: | 1-5 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1111/j.1750-3841.2006.00099.x |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/83361 |
| Appears in Collections: | FS-CIFT-Publication |
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