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Effect of thermal process time on quality of “shrimp kuruma” in retortable pouches and aluminum cans

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dc.contributor.author Mohan, C.O.
dc.contributor.author Ravishankar, C.N.
dc.contributor.author Bindu, J.
dc.contributor.author Geethalakshmi, V.
dc.contributor.author Gopal, T.K.S.
dc.date.accessioned 2014-02-22T09:46:07Z
dc.date.available 2014-02-22T09:46:07Z
dc.date.issued 2006
dc.identifier.citation Journal of Food Science 2006: 71(6), 496-500 en_US
dc.identifier.uri http://hdl.handle.net/123456789/1602
dc.description.abstract The effect of processing time on biochemical, sensory characteristics, and instrumental texture profiles of “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 (F0 8.0). Thermal processing resulted in a14%loss of water in canned samples compared to9%in pouched products. Thermal processing resulted in an increase in the volatile compounds and a decrease in the oxidation products in both canned and pouched samples. Products processed in pouches were rated as lighter in color, more succulent, and more desirable in firmness compared to products in cans. Chewiness and hardness showed a significant difference (P < 0.05) between the 2 treatments. en_US
dc.language.iso en en_US
dc.publisher Wiley en_US
dc.subject Aluminum cans en_US
dc.subject shrimp en_US
dc.subject shrimp kuruma en_US
dc.subject texture profile analysis en_US
dc.subject thermal processing en_US
dc.title Effect of thermal process time on quality of “shrimp kuruma” in retortable pouches and aluminum cans en_US
dc.type Article en_US

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