FT Vol.51(1)

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Browsing FT Vol.51(1) by Subject "shrimp soup"

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    Standardisation of process parameters for ready-to-drink shrimp soup in retortable pouches
    (Society of Fisheries Technologists (India), 2014) Shashidhar, K.; Ravishankar, C.N.; Gopal, T.K.S.; Joseph, J.
    Present study aims to develop a ready-to-drink shrimp soup. Three different traditional recipes were prepared and one among them was selected based on taste panel studies. Selected shrimp soup was thermal processed in retortable pouches for preserving it in ready-to-drink form. About 200 ml of soup was packed in flexible pouch of 3-ply laminate consisting of outer polyester (12.5 μm), middle aluminium foil (12.5 μm) and inner cast polypropylene (85 μm) and processed at 121.1oC at three F0 values viz., 4, 5 and 6 min. Total process time was in the range of 13-17 min with cook values of 34, 41 and 46 min, for F0 4, 5 and 6 respectively. Products processed at F0 6 had better overall acceptability score (8.4) when compared to F0 4 and 5.