KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/14674| Title: | Effect of Vacuum Packaging and Sous Vide Processing on the Quality of Indian White Shrimp (Fenneropenaeus indicus) During Chilled Storage |
| Other Titles: | Not Available |
| Authors: | Mohan, C.O. Ravishankar, C.N. 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: | 2017-08-22 |
| Project Code: | Not Available |
| Keywords: | Shrimp chilled storage indole K value pasteurization value vacuum packaging sous vide |
| Publisher: | Taylor and Francis Group |
| Citation: | Mohan, C.O., Ravishankar, C.N. and Srinivasa Gopal, T.K. (2017) - Effect of vacuum packaging and sous vide processing on the quality of Indian white shrimp (Fenneropenaeus indicus) during chilled storage. J. Aquatic Food Product Technol.26(10):1280–1292 DOI: org/10.1080/10498850.2016.1236869 |
| Series/Report no.: | Not Available; |
| Abstract/Description: | A comparative study was undertaken to assess the effect of sous vide (SV) processing, vacuum, and ordinary air packaging on the quality and shelf life of condiment-incorporated Indian white shrimp (Fenneropenaeus indicus) during chilled storage. The pasteurization value (PV) for SV-processed shrimp was 4.02 min at 90ºC. The initial K value of shrimp (2.17%) increased to 5.26% with SV processing and further increased to a value of 46.9% on the day of sensory rejection, compared with 64.3% and 62.7% for vacuum and air-packed samples, respectively. A nearly 3 log reduction in total mesophilic count was observed for SV-processed shrimp. Formation of volatile bases, indole, and lipid oxidation was significantly (p < 0.05) inhibited in SV-processed shrimp compared to others. SV processing extended the shelf life of condiment-incorporated shrimp up to 28 days, compared to only 15 and 8 days for vacuum and air-packed samples, respectively. |
| Description: | Not Available |
| ISSN: | 1049-8850 (Print) 1547-0636 (Online) |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Aquatic Food Product Technology |
| NAAS Rating: | 7.02 |
| Volume No.: | 26(10) |
| Page Number: | 1280–1292 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1080/10498850.2016.1236869 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/14674 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.