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Browsing Journal articles (FP) by Author "Gopal, T.K.S."
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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 of ready-to-eat shrimp curry in tin-free steel cans(Wiley, 2008) Sreenath, P.G.; Abhilash, S.; Ravishankar, C.N.; Gopal, T.K.S.Polymer-coated tin-free steel cans were evaluated for their suitability for canning and storage of ready-to-eat fish products. The cans were found to withstand the thermal processing conditions and suitable for food contact application. The overlap was 63%, which was well above the prescribed limit of 45%. Blanched shrimps were used for preparing three different styles of shrimp curry from which one was selected based on sensory evaluation. Shrimp curry prepared according to the standard recipe was processed to three different F0 values of 6, 7 and 8 at 121C in polymer-coated tin-free steel cans. The thermal history during heating and cooling was collected using a data recorder. Raw, blanched and processed shrimp was subjected to analysis of color, texture and shear force by using instrumental methods. Analysis of the Commission Internationale d’ Eclirage L*, a* and b* color values showed that the duration of exposure to heat treatment influenced the color parameters: the lightness (L*) and yellowness (b*) decreased, and the redness (a*) increased with increase in heating time. Upon blanching, the instrumental texture and shear values increased and then reduced on thermal processing with the increase in the duration of exposure. Shrimp curry processed at different F0 values was subjected to sensory evaluation and samples processed at F0 7 were judged superior with regard to various sensory attributes evaluated. Based on the manual and instrumental sensory evaluation, the optimum process parameters for the ready-to-serve shrimp curry were standardized.
- ItemStudies of the physical properties of the extruded fish products employing a single screw extruder(Society of Fisheries Technologists (India), Cochin, 2007) Kamalakanth, C.K.; Asees, C.K.A.; Jose, L.; Gopal, T.K.S.; Ravishankar, C.N.; Joseph, A.C.The necessity and the importance of value added products are growing rapidly during the last few decades, which helped to popularize modern technologies like extrusion. In the present study less utilized pink perch (Nemipterus japonicus) was blended with the corn starch to produce 'Spaghetti' typed extruded product using single screw extruder. Standardization was done with increasing concentrations of fish mince. Physical properties like bulk density, linear expansion, colour etc., were found to be changed by the increase in the concentration of the fish muscle in the premix. It was found that premix with 10% fish mince had better. physical properties like colour, linear expansion, shearing force etc.
- 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.