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Investigations on shelf life and heat penetration attributes of ready to eat 'fish peera' from anchovy (stoleophorus commersoni) in retort pouches

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dc.contributor.author Bindu, J.
dc.contributor.author Ravishankar, C.N.
dc.contributor.author Gopal, T.K.S.
dc.contributor.author Mallick, A.K.
dc.date.accessioned 2014-02-06T09:05:48Z
dc.date.available 2014-02-06T09:05:48Z
dc.date.issued 2010
dc.identifier.citation Journal of Food Processing and Preservation 2010: 34, 207 - 222 en_US
dc.identifier.uri http://hdl.handle.net/123456789/1410
dc.description.abstract Fish peera, a traditional product from anchovies, was prepared and processed at 121.1C for 38 min in an over pressure autoclave in indigenously developed retort pouches having a three-layer configuration of 12.5 micrometer polyester/12.5 micrometer aluminum foil/80 micrometer cast polypropylene of size 11 cm * 17 cm. Heat penetration characteristics of the product were studied using Ellab CTF 9008 (Ellab A/S, Roedovre, Denmark), Fo cum cook value integrator. Fish peera was processed to a Fo value of 7 and cook value of 66.02 min. Storage studies with reference to sensory, biochemical and microbiological parameters indicated that the product had a shelf life of 1 year when stored at ambient temperature (28 + or - 2C). en_US
dc.language.iso en en_US
dc.publisher wiley en_US
dc.subject Shelf life en_US
dc.subject heat penetration en_US
dc.subject fish peera en_US
dc.title Investigations on shelf life and heat penetration attributes of ready to eat 'fish peera' from anchovy (stoleophorus commersoni) in retort pouches en_US
dc.type Article en_US


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