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Title Optimization of process parameters for ready-to-serve bread spread from blue swimmer crab portunus pelagicus in tin-free steel cans
 
Names Biji, K.B.
Chako, S.T.
Yathavamoorthi, R.
Ravishankar, C.N.
Bindu, J.
Mathew, S.
Date Issued 2013 (iso8601)
Abstract 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.
Genre Article
Topic thermal processing
Identifier Fishery Technology 2013: 50 (3), 237-244