Heat penetration in fish curry in retort pouches
Heat penetration in fish curry in retort pouches
Date
1998
Authors
Gopal, T.K.S.
Vijayan, P.K.
Balachandran, K.K.
Madhavan, P.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India),Cochin
Abstract
Mackerel in curry packed in retort pouch was heat-processed in an over pressure autoclave. 210-220 g curry was packed in each pouch (15.5 x 17 cm) fitted with a thermocouple.Time temperature data were collected during heat processing using a data recorder cum Fo<HI cook value integrator. The heat penetration parameters were calculated. The heating curve obtained was logarithmic in nature. Though fish curry in pouch heat-processed to Fo 8.43 and 6.56 were bacteriologically safe, the former is desirable in view of better sensory characteristics, particularly texture.
Description
Keywords
Heat penetration, fish curry, retoet pouch, process time
Citation
Proceedings of the Symposium on "Advances and Priorities in Fisheries Technology" held during 11-13 Feb, 1998, Cochin ed. by Balachandran, K.K. et. al, 236-241