Heat penetration characteristics of seafood cocktail soup processed at different temperatures in retortable pouches

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dc.contributor.authorRavishankar, C.N.
dc.contributor.authorSihabudheen, K.
dc.contributor.authorJoseph, S.
dc.contributor.authorBasheer, S.
dc.contributor.authorMohan, C.O.
dc.contributor.authorBindu, J.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2014-02-20T06:20:44Z
dc.date.available2014-02-20T06:20:44Z
dc.date.issued2010
dc.description.abstractValue 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.en_US
dc.identifier.citationProceedings 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 766-779en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1559
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectSeafood cocktail soupen_US
dc.subjectfish processingen_US
dc.subjectnutritionen_US
dc.subjectcraben_US
dc.subjectproximate compositionen_US
dc.titleHeat penetration characteristics of seafood cocktail soup processed at different temperatures in retortable pouchesen_US
dc.typeArticleen_US
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