Heat penetration characteristics of seafood cocktail soup processed at different temperatures in retortable pouches
Heat penetration characteristics of seafood cocktail soup processed at different temperatures in retortable pouches
Date
2010
Authors
Ravishankar, C.N.
Sihabudheen, K.
Joseph, S.
Basheer, S.
Mohan, C.O.
Bindu, J.
Gopal, T.K.S.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Value addition is one of the most important approaches to raise the
profitability of fish processing industry and its having an utmost importance
in fish processing industry in these days because of its high unit value
and nutrition. All over the world the consumer tendency now is to take
convenience food such as assembling meals rather than preparing from
basic ingredients. Such change is due to change in food concept and
increasing working people who has less time for preparation. In today's
affluent society, people prefer to buy ready-to-cook, ready-to-serve or
ready-to-eat convenience products than buying raw materials. Recent
development in fish processing technology is oriented towards technology
up gradation, diversification and quality assurance. These have lead among
others to great demand for seafood or seafood based convenience
products in ready-to-serve, ready-to-eat forms or ready-to-consume forms.
Besides, export demand in international market for value added products
are increasing. Among different value added products, canned or sterilized
products have their own distinct place in the world food market.
Description
Keywords
Seafood cocktail soup, fish processing, nutrition, crab, proximate composition
Citation
Proceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 766-779