Changes in instrumental and sensory properties of Indian White shrimp in curry medium during retort pouch processing at different F0 values
KRISHI: Publication and Data Inventory Repository
View Archive InfoField | Value | |
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. Not Available |
|
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
|
|