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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/52964
Title: | Thermal processing of prawn kuruma in retortable pouches and aluminium cans |
Other Titles: | Not Available |
Authors: | Mohan, C.O. Ravishankar, C.N. Srinivasa Gopal, T. K. Bindu, J. |
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: | 2008-02 |
Project Code: | Not Available |
Keywords: | Can retort pouch sensory analysis thermal processing texture profile analysis |
Publisher: | Wiley |
Citation: | Mohan, C. O., Ravishankar, C. N., Srinivasa Gopal, T. K. and Bindu, J. (2008) Thermal processing of Prawn kuruma in retortable pouches and aluminium cans. Intl. J. Food Sci. & Tech. 43(2): 200-207. |
Series/Report no.: | Not Available; |
Abstract/Description: | Prawn ‘kuruma’ was prepared from Indian white shrimp (Fenneropenaeus indicus), packed in conventional301 · 206 and 401 · 411 aluminium cans and in thin profile retort pouches having a three-layerconfiguration of 12.5 l polyester, 12.5 l aluminium foil and 85 l cast polypropylene of size 16 · 20 cmand 17 · 30 cm. The physico-chemical tests conducted on these containers showed their suitability forthermal processing. Prawn to kuruma ratio of 65:35 was maintained in all the containers and heat processedto equal lethality in an over pressure autoclave with the facility to record the time–temperature data, F0valueand cook value. The process time was calculated by using formula method. The processing in 16 · 20 cm and17 · 30 cm retortable pouch resulted in 35.67% and 56.56% reduction in process time compared with301 · 206 and 401 · 411 cans, respectively, with equal pack weight. The amino acid content did not varyconsiderably in both containers. In the canned samples the reduction of sulfhydryl content was 50.54% morewhen compared with the pouched product. Products packed in pouches were found to be superior to cannedproducts with regard to sensory and textural attributes such as colour, firmness, hardness, chewiness, andoverall acceptability. |
Description: | Not Available |
ISSN: | 0950-5423 |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | International Journal of Food Science and Technology |
Journal Type: | International Journal |
NAAS Rating: | 8.77 |
Impact Factor: | 2.77 |
Volume No.: | 43(2) |
Page Number: | 200-207 |
Name of the Division/Regional Station: | Fish Processing Division |
Source, DOI or any other URL: | https://doi.org/10.1111/j.1365-2621.2006.01369.x |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/52964 |
Appears in Collections: | FS-CIFT-Publication |
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