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Development of ready to serve rice and sardine curry in high impact polypropylene containers

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dc.contributor.author Bindu, J.
dc.contributor.author Kamalakanth, C.K.
dc.contributor.author Ravishankar, C.N.
dc.contributor.author Gopal, T.K.S.
dc.date.accessioned 2014-06-13T08:42:50Z
dc.date.available 2014-06-13T08:42:50Z
dc.date.issued 2013
dc.identifier.citation Fishery Technology 2013: 50 (4), 307-312 en_US
dc.identifier.uri http://hdl.handle.net/123456789/1740
dc.description.abstract Rice with fish curry is a staple food of people inhabiting the coastal belt of India. Sardine (Sardinella longiceps) is the most commonly available fish in the south-west part of India. Sardine curry and semi cooked par boiled rice were vacuum packed separately in high impact polypropylene (HIPP) thermoformed containers in a tray packing machine and top sealed with clear polyester/cast polypropylene film. The containers were then twin packed in indigenous three layered see- through laminated retortable polyester pouches coated with silicon dioxide / nylon / cast polypropylene and processed in a still over pressure retort at 121.1°C. The Fo value of fish curry was 8.12 min and rice was 16.11 min. Changes in biochemical parameters like FFA and TBA and sensory parameters during storage were studied at monthly intervals for the fish curry. The processed products were found to be sterile and remained in good condition for a period of four months as twin pack at ambient storage (28 ± 2°C) with regard to all sensory attributes. en_US
dc.language.iso en en_US
dc.publisher Society of Fisheries Technologists (India) en_US
dc.subject par boiled rice en_US
dc.subject sardine curry en_US
dc.subject thermal processing en_US
dc.subject HIPP containers en_US
dc.subject Fo value en_US
dc.subject ready to serve en_US
dc.title Development of ready to serve rice and sardine curry in high impact polypropylene containers en_US
dc.type Article en_US


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