Effect of blanching on the physical and sensory properties of freezedried Indian white shrimp
Effect of blanching on the physical and sensory properties of freezedried Indian white shrimp
Date
2010
Authors
Ninan, G.
Zynudheen, A.A.
Joseph, J.
Mathew, P.T.
Geethalakshmi, V.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
With changes in life styles, consumer perception of processed foe
is also changing. As a consequence there is an increasing demand ft
convenient, nutritious and safe foods all over the world. Value addition I
an important term for the modern food business. It forms the most sougl
after technique in the food processing sector, in general, and fisheric
sector, in particular. Freeze-dried items, particularly fish products form th
high-end value added products which cater mostly the affluent class
consumers as these items have a high unit value.
Description
Keywords
White shrimp, freeze-dried items, shellfish, rehydration coefficient
Citation
Proceedings 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 562-572