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http://krishi.icar.gov.in/jspui/handle/123456789/15372
Title: | Optimization of Process Parameters for Ready-to-Serve Bread Spread from Blue Swimmer Crab Portunus pelagicus in Tin-Free Steel Cans |
Other Titles: | Not Available |
Authors: | Biji, K.B. Chako, S.T. Yathavamoorthi, R. Ravishankar, C.N. Bindu, J. Mathew, S. |
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 Mar Athanasius College for Advanced Studies, Macfast Road, Tiruvalla - 689 101, India |
Published/ Complete Date: | 2013-06-12 |
Project Code: | Not Available |
Keywords: | Thermal processing tin-free steel cans bread spread Portunus pelagicus |
Publisher: | Society of Fisheries Technologists (India) |
Citation: | Biji, K.B.,Chako, S.T.,Yathavamoorthi, R.,Ravishankar, C.N.,Bindu, J. and Mathew, S. (2013)-Optimization of Process Parameters for Ready-to-Serve Bread Spread from Blue Swimmer Crab Portunus pelagicus in Tin-Free Steel Cans. Fishery Technology,50 (3): 237-244 |
Series/Report no.: | Not Available; |
Abstract/Description: | The aim of the study was to develop ready-to-serve bread spread from crab meat. Bread spread was processed at 115, 121.1 and 1300C to an F0 value of 6 min. The effect of three different process temperatures on the chemical, physical and microbial quality was analysed. Heating lag factor (Jh) was highest for the product processed at 1150C whereas cooling lag factor (Jc) was highest for the product processed at 1300C. A reduction of 39.25 and 29.21% in process time was observed for the product processed at 130 and 121.10C respectively compared to product processed at 1150C. All the products were commercially sterile. TVB-N, TMA-N, TBA and FFA values increased upon thermal processing. Least increase of TVB-N and TMA-N was for the product processed at 1300C whereas least increase of FFA value was observed for the product processed at 121.10C. Thermal processing at higher temperature increased the loss of amino acids significantly (p<0.05). Sensorially, the product processed at 121.10C rated better compared to 115 and 1300C. |
Description: | Not Available |
ISSN: | 0015-3001 |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Fishery Technology |
NAAS Rating: | 5.82 |
Volume No.: | 50 (3) |
Page Number: | 237-244 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/15372 |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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Optimization of process parameters for ready-to-serve bread spread from blue swimmer crab portunus pelagicus in tin-free steel cans.pdf | 294.66 kB | Adobe PDF | View/Open |
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