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http://krishi.icar.gov.in/jspui/handle/123456789/14674
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Mohan, C.O. | en_US |
dc.contributor.author | Ravishankar, C.N. | en_US |
dc.contributor.author | Srinivasa Gopal, T.K. | en_US |
dc.date.accessioned | 2018-11-30T16:33:46Z | - |
dc.date.available | 2018-11-30T16:33:46Z | - |
dc.date.issued | 2017-08-22 | - |
dc.identifier.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 | en_US |
dc.identifier.issn | 1049-8850 (Print) 1547-0636 (Online) | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/14674 | - |
dc.description | Not Available | en_US |
dc.description.abstract | 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. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Taylor and Francis Group | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Shrimp | en_US |
dc.subject | chilled storage | en_US |
dc.subject | indole | en_US |
dc.subject | K value | en_US |
dc.subject | pasteurization value | en_US |
dc.subject | vacuum packaging | en_US |
dc.subject | sous vide | en_US |
dc.title | Effect of Vacuum Packaging and Sous Vide Processing on the Quality of Indian White Shrimp (Fenneropenaeus indicus) During Chilled Storage | 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 Aquatic Food Product Technology | en_US |
dc.publication.volumeno | 26(10) | en_US |
dc.publication.pagenumber | 1280–1292 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://doi.org/10.1080/10498850.2016.1236869 | 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.naasrating | 7.02 | en_US |
Appears in Collections: | FS-CIFT-Publication |
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