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Changes in instrumental and sensory properties of Indian White shrimp in curry medium during retort pouch processing at different F0 values

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Title Changes in instrumental and sensory properties of Indian White shrimp in curry medium during retort pouch processing at different F0 values
Not Available
 
Creator Mallick, A.K.
Srinivasa Gopal, T.K.
Ravishankar, C.N.
Vijayan, P.K.
Geethalakshmi, V.
 
Subject Not Available
 
Description Not Available
Shrimp in curry medium (SICM) was prepared and thermally processed to three different F0 values, i.e., 5, 7 and 9. The total process time taken to reach the F0 value of 5, 7 and 9 for SICM was 20.09, 24.31 and 28.69 min, respectively. The cook value obtained during the thermal processing of SICM at F0 values of 5, 7 and 9 was 59.20, 67.45 and 69.73 min, respectively. The sensory textural parameters and instrumental textural parameter followed the same trend and showed very good correlation. The instrumental textural parameter like hardness correlated well with the shear force for all the products. The instrumental color parameters for thermally processed shrimp were measured for CIELAB values like L*, a* and b*. These instrumental color parameters correlated well with the sensory color parameters.
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Date 2021-08-03T10:42:14Z
2021-08-03T10:42:14Z
2010-10
 
Type Research Paper
 
Identifier Mallick, A.K., Srinivasa Gopal, T.K., Ravishankar, C.N., Vijayan, P.K. and Geethalakshmi, V. (2010) Changes in instrumental and sensory properties of Indian White shrimp in curry medium during retort pouch processing at different F0 values.J. Texture Stud. 41 (5): 611-632.
0022-4901
http://krishi.icar.gov.in/jspui/handle/123456789/52707
 
Language English
 
Relation Not Available;
 
Publisher Wiley