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Ready-to-eat mussel meat processed in retort pouches for the retail and export market

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Title Ready-to-eat mussel meat processed in retort pouches for the retail and export market
Not Available
 
Creator Bindu, J.
Srinivasa Gopal, T. K.
Unnikrishnan Nair, T. S.
 
Subject Fried mussels
Vacuum packaging
Retort processing
Storage studies
 
Description Not Available
A processing method has been developed to prepare ready-to-eat mussel meat, retaining its natural texture and succulence. The product was vacuum-packed in an indigenously developed retortable pouch and processed in a still over-pressure retort. Time and temperature data was collected during heat processing using an Ellab data recorder cum F0 and cook value integrator. The heat penetration characteristics were determined using a formula method. The total process time was 35 min with a F0 value of 9.8 and a cook value of 90.3 min. These vacuum-packed retort-processed samples were rated excellent by the taste panel and remained in good condition even after storage for 1 year at room temperature.
Not Available
 
Date 2024-06-08T18:24:49Z
2024-06-08T18:24:49Z
2004-05-25
 
Type Research Paper
 
Identifier Bindu, J., Srinivasa Gopal, T. K. and Unnikrishnan Nair, T. S. (2004) Ready to eat mussel meat processed in retort pouches for the retail and export market. Packaging Technol. & Science. 17(3):113-117.
0894-3214
http://krishi.icar.gov.in/jspui/handle/123456789/83372
 
Language English
 
Relation Not Available;
 
Publisher Wiley