Record Details

Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine (Sardinella longiceps) in Oil Medium

KRISHI: Publication and Data Inventory Repository

View Archive Info
 
 
Field Value
 
Title Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine (Sardinella longiceps) in Oil Medium
Not Available
 
Creator Ansar Ali
Sudhir, B.
Srinivasa Gopal, T. K.
 
Subject texture
F0 value
thermal processing
aluminum cans
retort pouches
 
Description Not Available
Sardine in oil was canned at 3 different Lethality values (F0 5,7, and 9) in retort pouches and aluminum cans in stationary retort. Process time calculations were done mathematically to find out the actual process time. Sardine in oil processed in retort pouches had a lower process time compared with aluminum cans for each F0 value. Instrumental texture analysis was done using a food texture analyzer to study the effect of thermal processing on the texture of thermally processed sardine in oil in aluminum cans and retort pouches. As the F0 value and cook value increased in both the retort pouches and aluminum cans, the textural properties showed a decreasing trend. Hardness of the product canned in both aluminum cans and retort pouches decreased with increase in F0 values.
Not Available
 
Date 2022-09-16T10:08:39Z
2022-09-16T10:08:39Z
2005-06
 
Type Research Paper
 
Identifier Ansar Ali, Sudhir, B. and Srinivasa Gopal, T. K. (2005) Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine (Sardinella longiceps) in Oil Medium. Journal of Food Science. 70(5): S350-S354.
1750-3841
http://krishi.icar.gov.in/jspui/handle/123456789/74262
 
Language English
 
Relation Not Available;
 
Publisher Institute of Food Technologists