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| Field | Value |
| Title | Heat penetration in fish curry in retort pouches |
| Names |
Gopal, T.K.S.
Vijayan, P.K. Balachandran, K.K. Madhavan, P. |
| Date Issued | 1998 (iso8601) |
| Abstract | Mackerel in curry packed in retort pouch was heat-processed in an over pressure autoclave. 210-220 g curry was packed in each pouch (15.5 x 17 cm) fitted with a thermocouple.Time temperature data were collected during heat processing using a data recorder cum Fo<HI cook value integrator. The heat penetration parameters were calculated. The heating curve obtained was logarithmic in nature. Though fish curry in pouch heat-processed to Fo 8.43 and 6.56 were bacteriologically safe, the former is desirable in view of better sensory characteristics, particularly texture. |
| Genre | Article |
| Topic | Heat penetration |
| Identifier | Proceedings of the Symposium on "Advances and Priorities in Fisheries Technology" held during 11-13 Feb, 1998, Cochin ed. by Balachandran, K.K. et. al, 236-241 |