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http://krishi.icar.gov.in/jspui/handle/123456789/83361Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Mohan, C. O. | en_US |
| dc.contributor.author | Ravishankar, C. N. | en_US |
| dc.contributor.author | Bindu, J. | en_US |
| dc.contributor.author | Geethalakshmi, V. | en_US |
| dc.contributor.author | Srinivasa Gopal, T. K. | en_US |
| dc.date.accessioned | 2024-06-07T22:40:26Z | - |
| dc.date.available | 2024-06-07T22:40:26Z | - |
| dc.date.issued | 2006-07-27 | - |
| dc.identifier.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. | en_US |
| dc.identifier.issn | 0022-1147 | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/83361 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | : 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. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Wiley | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Aluminum cans | en_US |
| dc.subject | Retortable pouches | en_US |
| dc.subject | Shrimp | en_US |
| dc.subject | Shrimp Kuruma | en_US |
| dc.subject | Texture profile analysis | en_US |
| dc.subject | Thermal processing | en_US |
| dc.title | Effect of thermal processing on texture and subjective sensory characteristics of prawn kuruma in retortable pouches and aluminium cans | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Research Paper | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Journal of Food Science | en_US |
| dc.publication.volumeno | 71(6) | en_US |
| dc.publication.pagenumber | 1-5 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | https://doi.org/10.1111/j.1750-3841.2006.00099.x | en_US |
| dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| dc.publication.journaltype | International | en_US |
| Appears in Collections: | FS-CIFT-Publication | |
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