Quality Assurance & Management

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Browsing Quality Assurance & Management by Author "Antony, K.P."

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    Effect of vacuum packaging on frozen storage of seer fish chunks
    (Society of Fisheries Technologists(India),Cochin, 2003) Nair, P.R.; Antony, K.P.; Ravishankar, C.N.; Nambiar, Y.N.; Gopal, T.K.S.
    This paper gives the changes in vacuum-packed seer fish (Scomberomonts guttatus) chunks during frozen storage. Frozen seer fish chunks were packed in pouches made of 12 micro polyester laminated with ISO gauge LDPE to study the effect of vacuum packaging in comparison with air packed samples. All these samples were stored at -20°C and were subjected to biochemical, microbiological and sensory evaluation at regular intervals. The shelf life of vacuum packed seer fish chunks was 12 months, whereas air packed samples were acceptable for a period of 10 months only.
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    Preparation of quality upgraded tuna mas and mas based diversified convenience products
    (Society of Fisheries Technologis(India), 2003) Mukundan, M.K.; Antony, K.P.; Muraleedharan, V.
    Method of preparation of quality upgraded 'mas', the traditional smoked-dried tuna product of Lakshadweep is reported. Methods are also described for the preparation of diversified convenience products from the quality-upgraded tuna mas, viz., mas fingers, mas granules and mas soup powder and ready-to-serve items like mas chutney powder and mas pickles. Mackerel tuna (Euthynnus affinis), abundantly available on the Kerala coast, was used for the studies. Brining, smoking and drying of the fish were carried out at controlled conditions. Exposing the tuna mas to a: High-Temperature-Short-Time (HTST) thermal treatment assured stability against insects during storage. All the products showed high sensory quality. Packed in low density polyethylene-polyester laminate pouches the products showed good storage stability at ambient condition.
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    Quality assured, dried shell-on prawns
    (CIFT, 2001) Antony, K.P.; Muraleedharan, V.; Mukundan, M.K.