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Studies on heat processing and storage of seer fish curry in retort pouches

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Title Studies on heat processing and storage of seer fish curry in retort pouches
Not Available
 
Creator Ravishankar, C. N.
Srinivasa Gopal, T. K.
Vijayan, P. K.
 
Subject Seer fish
Fish curry
Retort pouch
Heat penetration
Shelf-life
 
Description Not Available
Seer fish in curry medium packed in locally manufactured retort pouches, having a three-layer configuration of thickness 12.5 µm polyester/12.5 µm aluminium foil/80 µm cast polypropylene was processed in a steam/air mixture over a pressure retort. About 210 g fish curry, having 110 g fish slices, was packed in a retort pouch of size 17 cm × 15.5 cm, each fitted with a thermocouple. Time–temperature data were collected during heat processing using an Ellab data recorder FO and cook value integrator. The heat penetration characteristics were determined using a mathematical method. The fh value was 25 min with a FO value of 11.5 and cook value of 95 min. These samples remained in good condition for up to 24 months at room temperature.
Not Available
 
Date 2024-06-09T23:10:08Z
2024-06-09T23:10:08Z
2002-01
 
Type Research Paper
 
Identifier Ravishankar, C. N., Srinivasa Gopal, T. K. and Vijayan, P. K. (2002) Studies on heat penetration and storage of seer fish curry in retort pouches. Packaging Technol. and Sci. 15(1):3-7.
1099-1522
http://krishi.icar.gov.in/jspui/handle/123456789/83451
 
Language English
 
Relation Not Available;
 
Publisher Wiley