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Effect of thermal processing on texture and subjective sensory characteristics of prawn kuruma in retortable pouches and aluminium cans

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Title Effect of thermal processing on texture and subjective sensory characteristics of prawn kuruma in retortable pouches and aluminium cans
Not Available
 
Creator Mohan, C. O.
Ravishankar, C. N.
Bindu, J.
Geethalakshmi, V.
Srinivasa Gopal, T. K.
 
Subject Aluminum cans
Retortable pouches
Shrimp
Shrimp Kuruma
Texture profile analysis
Thermal processing
 
Description Not Available
: The effect of processing time on biochemical, sensory characteristics, and instrumental texture profilesof “Shrimp Kuruma” in retortable pouches and aluminum cans with equal pack weight and lethality was studied.Processing in pouches resulted in a 35% reduction in processing time compared to cans for equal lethality (F08.0).Thermal processing resulted in a 14% loss of water in canned samples compared to 9% in pouched products. Thermalprocessing resulted in an increase in the volatile compounds and a decrease in the oxidation products in both cannedand pouched samples. Products processed in pouches were rated as lighter in color, more succulent, and moredesirable in firmness compared to products in cans. Chewiness and hardness showed a significant difference (P
Not Available
 
Date 2024-06-07T22:40:26Z
2024-06-07T22:40:26Z
2006-07-27
 
Type Research Paper
 
Identifier Mohan, C. O., Ravishankar, C. N., Bindu, J., Geethalakshmi, V. and Srinivasa Gopal, T. K. (2006) Effect of thermal processing on texture and subjective sensory characteristics of prawn kuruma in retortable pouches and aluminium cans. J. Food Sci. 71(6):1-5.
0022-1147
http://krishi.icar.gov.in/jspui/handle/123456789/83361
 
Language English
 
Relation Not Available;
 
Publisher Wiley