Heat penetration characteristics and quality of ready-to-eat shrimp in masala (Litopenaeusvannamei) in flexible retortable pouches
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Title |
Heat penetration characteristics and quality of ready-to-eat shrimp in masala (Litopenaeusvannamei) in flexible retortable pouches
Not Available |
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Creator |
Gouthamy, P. D.
Manjanaik Bojayanaik Devika, G. Srinu, N. B. Maga, R. S. Mohan, C.O. Veena, S. A. |
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Subject |
Not Available
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Description |
Not Available
Shrimp in masala is a famous south Indian dish prepared using white leg shrimp (Litopenaeus vannamei) in the culinary style. The present investigation was aimed to optimize different F0 values of the shrimp in masala packed in flexible retortable pouches. The product was thermally processed at different lethality and heat penetration characteristics indicating similar heating and cooling lag factor. Fh value was 24.5 and 23 min for the product processed at Fo values of 8 and 9 min, respectively. Total processing time was 37.11 and 39.88 min, respectively, for Fo 8 and 9 min. Cook value of the processed product was 84.07 min for Fo 8 min and 92.41 min for Fo 9 min. Except cohesiveness, all other instrumental texture parameters showed significant differences between the two samples. Based on the organoleptic evaluation, product processed at Fo 8 min was rated better. Not Available |
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Date |
2021-08-31T03:26:40Z
2021-08-31T03:26:40Z 2021-05 |
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Type |
Research Paper
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Identifier |
Gouthamy, P. D., Manjanaik Bojayanaik, Devika, G., Srinu, N. B., Maga, R. S., Mohan, C. O. and Veena, S. A. (2021) Heat penetration characteristics and quality of ready-to-eat shrimp in masala (Litopenaeus vannamei) in flexible retortable pouches. J. Food Process. Preserv. 45(5): e15411
0145-8892 http://krishi.icar.gov.in/jspui/handle/123456789/61054 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Wiley
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