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Textural and colour changes of mackerel (rastrelliger kanagurta) thermal processed at different retort temperatures

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dc.contributor.author Xavier, K.A.M.
dc.contributor.author Ravishankar, C.N.
dc.contributor.author Bindu, J.
dc.contributor.author Gopal, T.K.S.
dc.date.accessioned 2014-06-13T10:03:38Z
dc.date.available 2014-06-13T10:03:38Z
dc.date.issued 2013
dc.identifier.citation Fishery Technology 2013: 50 (2), 133-138 en_US
dc.identifier.uri http://hdl.handle.net/123456789/1747
dc.description.abstract The effect of different processing temperatures on the textural and colour properties of canned mackerel was studied. Mackerel was packed in brine medium in polyester coated, easy open end, tin free steel cans of 6 oz capacity (307 x 109) and processed at 115, 121 and 126oC in a stationary retort to a F0 value of 8. Heat penetration was recorded using Ellab TM 9608 temperature recorder cum process value integrator. Instrumental texture analysis was done using a food texture analyzer and compared with taste panel studies for sensory attributes. The panelists preferred the products processed at 126oC than those processed at 121 and 115oC. The acceptability was attributed to the soft texture that developed at high temperature processing. Instrumental readings supported this observation and the values for different textural parameters like hardness, cohesiveness, springiness and chewiness were lower in 126oC processed sample compared to 121 and 115oC. The colour became slightly darker with increasing temperatures en_US
dc.language.iso en en_US
dc.publisher Society of Fisheries Technologists (India) en_US
dc.subject Mackerel en_US
dc.subject tin free steel can en_US
dc.subject heat penetration en_US
dc.subject Fo value en_US
dc.subject cook value en_US
dc.subject texture profile analysis en_US
dc.title Textural and colour changes of mackerel (rastrelliger kanagurta) thermal processed at different retort temperatures en_US
dc.type Article en_US


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