Ready to serve mackerel curry (Goan style) in retortable pouches
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Title |
Ready to serve mackerel curry (Goan style) in retortable pouches
Not Available |
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Creator |
Ravishankar, C.N.
Bindu, J. Srinivasa Gopal, T. K. |
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Subject |
Mackeral curry in goan style
retort pouch heat penetration |
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Description |
Not Available
Flexible retort pouch is an ideal alternative to metal containers for heat-processed foods. Mackerel fish curry prepared in Goan style was processed and packed in indigenously developed retortable pouches having three-layer configuration of 12.5u polyester/12.5k aluminium foil/85k cast polypropylene. About 140g fish and 90g of curry medium were packed in retort pouch of size 17x15.5 cm. Air inside the pouch was exhausted by steam injection, heat-sealed and processed at 121.1C to F sub(0) values of 7, 8 & 9 minutes. Product processed to all the three F sub(0) values were analyzed for their instrumental color, texture, shear force, commercial sterility and sensory attributes. Based on these observations, a sterilization value of 8 minutes was found to be optimum for mackerel curry with good acceptability. Processed mackerel curry in goan style was kept for storage study during which instrumental color, texture, shear force, chemical parameters like TBA, pH and sensory attributes were analysed for a period of one year at ambient temperature (28c2C). The product remained sterile throughout the storage period. Shelf life studies showed that samples stored at ambient temperature (28c2C) had good sensory attributes and were acceptable even after a period of one year. Not Available |
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Date |
2021-07-20T08:51:11Z
2021-07-20T08:51:11Z 2008-07 |
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Type |
Research Paper
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Identifier |
Ravishankar, C. N., Bindu, J. and Srinivasa Gopal, T. K. (2008) Ready to serve mackerel curry (Goan style) in retortable pouches . Fish Technol. 45(2): 171-180.
0015-3001 http://krishi.icar.gov.in/jspui/handle/123456789/49120 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Society of Fisheries Technologists (India)
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