2008

Permanent URI for this community

http://localhost:4000/handle/123456789/5213

Browse

Browsing 2008 by Author "Bindu, J."

Now showing 1 - 3 of 3
  • Item
    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.
  • Item
    Frozen storage studies of mince based products developed from tilapia (oreochromis mossambicus, peters 1852)
    (Society of Fisheries Technologists(India),Cochin, 2008) Ninan, G.; Bindu, J.; Joseph, J.
    Tilapia (Oreochromis mossambicus) is a relatively abundant, low value fish that has wide distribution in India due to its adaptability to different environments. In India, the fish has limited scope for consumption in the fresh form. This study is an attempt to explore the possibilities of better utilization of this species by development of mince-based value added products and the evaluation of shelf life during frozen storage. Mince from Tilapia was used for the preparation of value added products viz., chilly fish, fish cutlet and fish balls. The biochemical and sensory parameters were analysed to study the quality changes and shelf life of these products in frozen storage at - 20 C. The products had a good shelf life of 18 to 21 weeks in frozen storage.
  • Item
    Ready to serve mackerel curry (goan style) in retortable pouches
    (Society of Fisheries Technologists (India), 2008) Ravishankar, C.N.; Bindu, J.; Gopal, S.T.K.
    Flexible retort pouch is an ideal alternative to metal containers for heat-processed foods. Mackerel fish curry prepared in Goan style was processed and packed in indigenously developed retortable pouches having three-layer configuration of 12.5u polyester/12.5k aluminium foil/85k cast polypropylene. About 140g fish and 90g of curry medium were packed in retort pouch of size 17x15.5 cm. Air inside the pouch was exhausted by steam injection, heat-sealed and processed at 121.1C to F sub(0) values of 7, 8 & 9 minutes. Product processed to all the three F sub(0) values were analyzed for their instrumental color, texture, shear force, commercial sterility and sensory attributes. Based on these observations, a sterilization value of 8 minutes was found to be optimum for mackerel curry with good acceptability. Processed mackerel curry in goan style was kept for storage study during which instrumental color, texture, shear force, chemical parameters like TBA, pH and sensory attributes were analysed for a period of one year at ambient temperature (28c2C). The product remained sterile throughout the storage period. Shelf life studies showed that samples stored at ambient temperature (28c2C) had good sensory attributes and were acceptable even after a period of one year.