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Title Development of ready to serve rice and sardine curry in high impact polypropylene containers
 
Names Bindu, J.
Kamalakanth, C.K.
Ravishankar, C.N.
Gopal, T.K.S.
Date Issued 2013 (iso8601)
Abstract Rice with fish curry is a staple food of people
inhabiting the coastal belt of India. Sardine
(Sardinella longiceps) is the most commonly available
fish in the south-west part of India. Sardine curry
and semi cooked par boiled rice were vacuum
packed separately in high impact polypropylene
(HIPP) thermoformed containers in a tray packing
machine and top sealed with clear polyester/cast
polypropylene film. The containers were then twin
packed in indigenous three layered see- through
laminated retortable polyester pouches coated with
silicon dioxide / nylon / cast polypropylene and
processed in a still over pressure retort at 121.1°C.
The Fo value of fish curry was 8.12 min and rice
was 16.11 min. Changes in biochemical parameters
like FFA and TBA and sensory parameters during
storage were studied at monthly intervals for the
fish curry. The processed products were found to
be sterile and remained in good condition for a
period of four months as twin pack at ambient
storage (28 ± 2°C) with regard to all sensory
attributes.
Genre Article
Topic par boiled rice
Identifier Fishery Technology 2013: 50 (4), 307-312