FT Vol.45(1)

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Browsing FT Vol.45(1) by Author "Gopal, T.K.S."

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    Comparative studies on quality changes of air blast and plate frozen mackerel (rastrelliger kanagurta) during frozen storage
    (Society of Fisheries Technologists (India), Cochin, 2008) Lakshmisha, I.P.; Ravishankar, C.N.; Gopal, T.K.S.; Ninan, G.
    Mackerel (Rastrelliger kanagurta Cuvier ) frozen in commercial plate and air blast freezers were studied to compare the quality changes during frozen storage (-l8°C), The frozen fish were sealed in polythene bags of food grade Linear Low Density Polyethylene (LLDPE), 120 gauge thick ccnfornling,tc IS: 9845 = 1981) then packed in S ply corrugated fiberboard carton and were analyzed for changes in quality during storage at -l8°C. The moisture and protein content in air blast frozen samples ere decreased (pO.OS} in PV of both the samples. TBA of air blast frozen samples showed an increasing trend (pO.OS). The TMA-N and TVB-N of both the samples showed an increasing trend but air blast frozen samples showed little higher values (p
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    Effect of rotation on the heat transfer characteristics and texture of canned skipjack tuna in tin-free steel cans
    (Society of Fisheries Technologists(India),Cochin, 2008) Xavier, K.A.M.; Sreenath, P.G.; Sil, S.; Ravishankar, C.N.; Bindu, J.; Gopal, T.K.S.
    Heat transfer characteristics of Tuna (Katsuwonus pelamis) in indigenous polyester coated easy open-end tin free steel cans processed in rotary retort were studied at different rotational speeds. Precooked tuna meat was processed in groundnut oil medium to an F sub(o) value of 10 minutes and the effects of rotation were compared with a Stationary retort. Heat penetration data were recorded using Ellab TM 9608 Temperature recorder cum process value integrator. The study reveals that rotation decreases the heating rate index to 25%. Cook value reduced to 11.51-17.46% during rotation. Total process time also reduced when subjected to rotation, but the magnitude of reduction in processing time decreased with increase in speed of rotation. Textural parameters like hardness, cohesiveness, springiness and chewiness are also increased during rotation due to less process time and faster heat penetration.