ICAR Research Data Repository for Knowledge Management
Heat penetration characteristics and quality changes of Indian mackerel canned in brine at different retort temperatures
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View Archive Info| Field | Value | |
| Title |
Heat penetration characteristics and quality changes of Indian mackerel canned in brine at different retort temperatures
Not Available |
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| Creator |
Sreenath, P. G.
Abhilash, S. Ravishankar, C.N. Anandan, R. Srinivasa Gopal, T. K. |
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| Subject |
Not Available
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| Description |
Not Available
Indian mackerel (Rastrelliger kanagurta) was processed in brine in indigenous polymer-coated tin-free steel cans to a common lethality value of 8 min at three different retort temperatures, namely 115, 121 and 130C. All the three batches were found to be commercially sterile upon testing using sodium thioglycollate broth. The heat penetration parameters were found to be significantly influenced by the retort temperature. The lag factor of heating (jh value) decreased, whereas the lag factor of cooling (jc value) increased with increase of retort temperature (P Not Available |
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| Date |
2021-08-03T11:06:32Z
2021-08-03T11:06:32Z 2009-12 |
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| Type |
Research Paper
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| Identifier |
Sreenath, P. G., Abhilash, S., Ravishankar, C. N., Anandan, R. and Srinivasa Gopal, T. K. (2009) Heat penetration characteristics and quality changes of Indian mackerel canned in brine at different retort temperatures. J. Food Process Engg. 32(6): 893-915.
0145-8876 http://krishi.icar.gov.in/jspui/handle/123456789/52725 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Wiley
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