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Title Flexible packaging for frozen fish curry
 
Names Gopal, T.K.S.
Joseph, J.
Balachandran, K.K.
Govindan, T.K.
Date Issued 1988 (iso8601)
Abstract Fish curry was dispensed in 350 to 400g lots in flexible pouches of size 15 cm x 22cm made from 300 gauge low density polythene (LDPE), 300 cellophane coated on both sides with poly vinylidine chloride and laminated with 150 gauge low density polythene (300 MXXT/150g LDPE), 350 gauge nylon surlyn (PA/Surlyn) and heat sealed. The sealed pouches were stored at -20 +or- 2 degree C and the properties of the curry compared with those of the product packed in tin cans and stored at ambient temperature (30 +or- 2 degree C). The retention of colour and appearance, texture, odour and taste was very good in samples sealed in all the three types of pouches during frozen storage. LDPE pouches showed de-lamination while canned curry became slightly soft in 9 weeks.The fish curry remained in good condition for 45 weeks in 300 MXXT/150g LDPE and 350 gauge Nylon/Surlyn pouches under frozen storage. The canned product became unacceptable by 18 weeks' storage due to development of sour and metallic tastes. Sensory evaluation showed better acceptance for the frozen than canned product. pH of the canned curry decreased significantly during storage. Overall migration of residues in all the pouches studied were within the limits specified by IS and FDA.
Genre Article
Topic Scomberomorus guttatus
Identifier Paper presented at "The First Indian Fisheries Forum" held during 4-8 Dec 1987, Mangalore ed. by Joseph, M.M., 399-401