ICAR Research Data Repository for Knowledge Management
Storage of heat processed fish paste in retort pouch
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Storage of heat processed fish paste in retort pouch
Not Available |
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| Creator |
Thankamma, R.
Gopal, T.K.S. Iyer, T.S.G. |
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| Subject |
Fish paste
Packaging storage |
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| Description |
Not Available
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 Not Available |
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| Date |
2018-10-31T14:32:27Z
2018-10-31T14:32:27Z 1998-01-01 |
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| Type |
Proceedings
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| Identifier |
Thankamma, R.,Gopal, T.K.S. and Iyer, T.S.G.(1998) Storage of heat processed fish paste in retort pouch. In:Proceedings of the Symposium on Advances and Priorities in Fisheries Technology. Balachandran, K.K. et. al,(Eds), pp 246-250, Society of Fisheries Technologists(India),Cochin.
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/8852 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Society of Fisheries Technologists(India),Cochin
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