Development of Ready to Drink Iron Fortified Shrimp Soup in Retortable Pouches

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dc.contributor.authorShashidhar, K.
dc.contributor.authorBiji, K.B.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorSreenivasagopal, T. K.
dc.contributor.authorJose, Joseph
dc.date.accessioned2016-10-01T08:28:03Z
dc.date.available2016-10-01T08:28:03Z
dc.date.issued2015
dc.description.abstractSoup 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.en_US
dc.identifier.citationFishery Technology 2013: 52 (3),157-163en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2296
dc.language.isoenen_US
dc.publisherCentral Institute of Fisheries Technology, Cochin, Indiaen_US
dc.subjectShrimp soupen_US
dc.subjectready-to-drinken_US
dc.subjectiron fortificationen_US
dc.subjectthermal processingen_US
dc.subjectretort pouchen_US
dc.titleDevelopment of Ready to Drink Iron Fortified Shrimp Soup in Retortable Pouchesen_US
dc.typeArticleen_US
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