Development of Ready to Drink Iron Fortified Shrimp Soup in Retortable Pouches
Development of Ready to Drink Iron Fortified Shrimp Soup in Retortable Pouches
Date
2015
Authors
Shashidhar, K.
Biji, K.B.
Ravishankar, C.N.
Sreenivasagopal, T. K.
Jose, Joseph
Journal Title
Journal ISSN
Volume Title
Publisher
Central Institute of Fisheries Technology, Cochin, India
Abstract
Soup prepared from Indian white shrimp (Fenneropenaeus indicus) was fortified with iron (0.024%) by incorporating sodium iron EDTA. The soup was thermal processed at F0 6.0, at three different temperatures viz., 110, 115 and 121.1oC in retortable pouches. All the samples were found to be commercially sterile. Iron fortification did not show any significant difference in sensory acceptance of the product after thermal processing at
different temperatures. A higher b* value was observed in fortified soup compared to that of control soup. Thermally processed fortified shrimp soup was in acceptable condition even after 90 days at ambient temperature with slightly higher sensory scores for the product processed at 121.1°C.
Description
Keywords
Shrimp soup, ready-to-drink, iron fortification, thermal processing, retort pouch
Citation
Fishery Technology 2013: 52 (3),157-163