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| Field | Value |
| Title | Storage of heat processed fish paste in retort pouch |
| Names |
Thankamma, R.
Gopal, T.K.S. Iyer, T.S.G. |
| Date Issued | 1998 (iso8601) |
| Abstract | Fish paste was prepared by finely grinding textured cooked fish meat, starch, sugar, milk powder, colouring matter and flavour.It was packed in flexible pouches, heat-processed in air-steam pressure in an overpressure autoclave and stored at ambient temperature. It was acceptable upto 36 weeks. Afterwards it became unacceptable due to changes in texture and spreadability. No peroxide formation was noticed upto 36 weeks storage. |
| Genre | Article |
| Topic | Fish paste |
| 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, 246-250 |