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| Field | Value |
| Title | Heat penetration characteristics and shelf life of ready to serve mahseer curry in opaque retortable pouches |
| Names |
Bindu, J.
Ravishankar, C.N. Dinesh, K. Mallick, A.K. Gopal, T.K.S. |
| Date Issued | 2011 (iso8601) |
| Abstract | Ready to serve thermal processed fish curry in Mughalai style has been developed using Mahseer (Tor khudree). The fish curry was vacuum packed in an indigenously developed three layered retortable pouch consisting of 12.5 mu m polyester / 12.5 mu m aluminum foil / 80 mu m cast polypropylene of size 18 x 11 cm and processed in a still over pressure retort at 121 degree C. The total process time was 38 min with a Fo value of 8.5 min and cook value of 76 min. Changes in biochemical parameters like free fatty acid, thiobarbituric acid and organoleptic parameters like colour and sensory scores during storage were studied. The processed products were found to be sterile and acceptable even after a period of 12 months at ambient storage of 28 plus or minus 2 degree C. |
| Genre | Article |
| Topic | Tor khudree(deccan mahseer) |
| Identifier | Fishery Technology 2011: 48(2), 141-148 |