Fish curry in retort pouch

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dc.contributor.authorVijayan, P.K.
dc.contributor.authorGopal, T.K.S.
dc.contributor.authorBalachandran, K.K.
dc.contributor.authorMadhavan, P.
dc.date.accessioned2013-12-23T04:57:37Z
dc.date.available2013-12-23T04:57:37Z
dc.date.issued1998
dc.description.abstractFlexible retort pouch is an ideal alternate to metal containers like aluminium and tinplate cans for heat processed foods. This paper reports a study on fish curry processed in retort pouch and its shelf life evaluation for 24 months. Fish curry was processed using seer fish (Scomberomorus guttatus) in retort pouch of three layer configuration with plain polyester/aluminium foil/cast polypropylene. 210-220 g curry was filled in 17 x 15.5 cm size pouch, exhausted by steam injection for 5 min, heat sealed and heat processed at 121 degree C for 32 min giving F sub( degree ) 11.5. The curry remained sterile throughout the storage period at ambient temperature (25-30 degree C) and retained acceptable sensory characteristics.en_US
dc.identifier.citationProceedings of the Symposium on "Advances and Priorities in Fisheries Technology" held during 11-13 Feb, 1998, Cochin ed. by Balachandran, K.K. et. al, 232-235en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1069
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectFish curryen_US
dc.subjectretort pouchen_US
dc.subjectstorageen_US
dc.titleFish curry in retort pouchen_US
dc.typeArticleen_US
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