Heat penetration in fish curry in retort pouches

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dc.contributor.authorGopal, T.K.S.
dc.contributor.authorVijayan, P.K.
dc.contributor.authorBalachandran, K.K.
dc.contributor.authorMadhavan, P.
dc.date.accessioned2014-02-17T09:20:15Z
dc.date.available2014-02-17T09:20:15Z
dc.date.issued1998
dc.description.abstractMackerel 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.en_US
dc.identifier.citationProceedings of the Symposium on "Advances and Priorities in Fisheries Technology" held during 11-13 Feb, 1998, Cochin ed. by Balachandran, K.K. et. al, 236-241en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1510
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectHeat penetrationen_US
dc.subjectfish curryen_US
dc.subjectretoet pouchen_US
dc.subjectprocess timeen_US
dc.titleHeat penetration in fish curry in retort pouchesen_US
dc.typeArticleen_US
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