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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/74262
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ansar Ali | en_US |
dc.contributor.author | Sudhir, B. | en_US |
dc.contributor.author | Srinivasa Gopal, T. K. | en_US |
dc.date.accessioned | 2022-09-16T10:08:39Z | - |
dc.date.available | 2022-09-16T10:08:39Z | - |
dc.date.issued | 2005-06 | - |
dc.identifier.citation | Ansar Ali, Sudhir, B. and Srinivasa Gopal, T. K. (2005) Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine (Sardinella longiceps) in Oil Medium. Journal of Food Science. 70(5): S350-S354. | en_US |
dc.identifier.issn | 1750-3841 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/74262 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Sardine in oil was canned at 3 different Lethality values (F0 5,7, and 9) in retort pouches and aluminum cans in stationary retort. Process time calculations were done mathematically to find out the actual process time. Sardine in oil processed in retort pouches had a lower process time compared with aluminum cans for each F0 value. Instrumental texture analysis was done using a food texture analyzer to study the effect of thermal processing on the texture of thermally processed sardine in oil in aluminum cans and retort pouches. As the F0 value and cook value increased in both the retort pouches and aluminum cans, the textural properties showed a decreasing trend. Hardness of the product canned in both aluminum cans and retort pouches decreased with increase in F0 values. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Institute of Food Technologists | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | texture | en_US |
dc.subject | F0 value | en_US |
dc.subject | thermal processing | en_US |
dc.subject | aluminum cans | en_US |
dc.subject | retort pouches | en_US |
dc.title | Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine (Sardinella longiceps) in Oil Medium | 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 | 70(5) | en_US |
dc.publication.pagenumber | S350-S354 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://doi.org/10.1111/j.1365-2621.2005.tb09990.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 |
dc.publication.naasrating | 9.17 | en_US |
dc.publication.impactfactor | 3.17 | en_US |
Appears in Collections: | FS-CIFT-Publication |
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