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Browsing Journal articles (FP) by Author "Bindu, J."
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- ItemShelf life evaluation of a ready-to-eat black clam (villorita cyprinoides) product in indigenous retort pouches(Elsevier Science, 2007) Bindu, J.; Ravishankar, C.N.; Gopal, T.K.S.A convenient, ready to consume thermal processed black clam product retaining its natural texture and succulence has been developed. The product developed was vacuum packed in indigenously developed retortable pouch and processed in a still over pressure retort. Time-temperature data was collected during heat processing using an Ellab data recorder cum Fo and cook value integrator. The heat penetration characteristics were determined using formula method. The total process time was 44 min with a Fo value of 9 and cook value of 99 min. These vacuum packed retort processed samples were rated excellent by the taste panel and remained in good condition even after storage for one year at ambient temperature (28 +/- 2 degree C).
- ItemStandardization of process parameters for ready to eat squid masala in indigenous polymer coated tin free steel cans(Wiley, 2007) Sreenath, P.G.; Anthony, M.X.K.; Ravishankar, C.N.; Bindu, J.; et. alSquid masala was prepared following three different traditional recipes and one recipe was selected based on the taste panel studies. About 160 g of squid masala was packed in indigenous polymer-coated easy open-end tin-free steel cans of 307 · 109 size and processed at 121.1 C to three F0 values of 7, 8 and 9 with cook values of 82, 91 and 95 min, respectively. The data were recorded using an Ellab TM 9608 temperature recorder. The raw, blanched and processed squid rings were subjected to manual and instrumental sensory analysis. Even though the processed cans for all three F0 values were found to be commercially sterile, the product processed to F0 8 was found to be ideal with regard to all sensory attributes. The instrumental texture profile analysis of raw, blanched and processed squid muscle shows softening with cooking.
- ItemThermal processing of prawn kurma in retortable pouches and aluminium cans(Wiley, 2008) Mohan, C.O.; Ravishankar, C.N.; Gopal, T.K.S.; Bindu, J.Prawn ‘kuruma’ was prepared from Indian white shrimp (Fenneropenaeus indicus), packed in conventional 301 · 206 and 401 · 411 aluminium cans and in thin profile retort pouches having a three-layer configuration of 12.5 l polyester, 12.5 l aluminium foil and 85 l cast polypropylene of size 16 · 20 cm and 17 · 30 cm. The physico-chemical tests conducted on these containers showed their suitability for thermal processing. Prawn to kuruma ratio of 65:35 was maintained in all the containers and heat processed to equal lethality in an over pressure autoclave with the facility to record the time–temperature data, F0 value and cook value. The process time was calculated by using formula method. The processing in 16 · 20 cm and 17 · 30 cm retortable pouch resulted in 35.67% and 56.56% reduction in process time compared with 301 · 206 and 401 · 411 cans, respectively, with equal pack weight. The amino acid content did not vary considerably in both containers. In the canned samples the reduction of sulfhydryl content was 50.54% more when compared with the pouched product. Products packed in pouches were found to be superior to canned products with regard to sensory and textural attributes such as colour, firmness, hardness, chewiness, and overall acceptability.