Heat penetration characteristics and shelf life studies of seer fish moilee packed in retort pouch
Heat penetration characteristics and shelf life studies of seer fish moilee packed in retort pouch
| dc.contributor.author | Manju, S. | |
| dc.contributor.author | Sonaji, E.R. | |
| dc.contributor.author | Leema, J. | |
| dc.contributor.author | Srinivasa Gopal, T.K. | |
| dc.contributor.author | Ravishankar, C.N. | |
| dc.contributor.author | Vijayan, P.K. | |
| dc.date.accessioned | 2017-12-27T09:58:22Z | |
| dc.date.available | 2017-12-27T09:58:22Z | |
| dc.date.issued | 2004 | |
| dc.description.abstract | Flexible retort pouch is an ideal alternative to metal containers for heat-processed foods. This paper reports a study on fish moilee processed in retort pouch and its shelf life evaluation for 19 months. Seer fish (Scomberomorus guttatus) was processed by frying. About 90g fried fish and 140g of moilee medium were packed in retort pouch of 12.5 1 polyester/12.5p aluminium foil/80µ cast polypropylene having size 17x15.5 cm. Air inside the pouch was exhausted by steam injection, heat-sealed and heat processed at 121.1°C to an Fo 8.15 and total process time (B) of 48.3 min. The product remained sterile throughout the storage period. Shelf life studies showed that samples stored at ambient temperature (27±1°C) were acceptable and had good sensory attributes up to 18 months whereas samples stored at 37°C were acceptable only up to 10 months. | en_US |
| dc.identifier.citation | Fish Technol. 41(1): 37-44 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/3221 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologis(India) | en_US |
| dc.subject | retort pouch | en_US |
| dc.subject | seer fish moilee | en_US |
| dc.subject | heat penetration | en_US |
| dc.subject | storage characteristics | en_US |
| dc.title | Heat penetration characteristics and shelf life studies of seer fish moilee packed in retort pouch | en_US |
| dc.type | Article | en_US |