Standardisation of process parameters for ready-to-drink shrimp soup in retortable pouches
Standardisation of process parameters for ready-to-drink shrimp soup in retortable pouches
Date
2014
Authors
Shashidhar, K.
Ravishankar, C.N.
Gopal, T.K.S.
Joseph, J.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Present study aims to develop a ready-to-drink
shrimp soup. Three different traditional recipes
were prepared and one among them was selected
based on taste panel studies. Selected shrimp soup
was thermal processed in retortable pouches for
preserving it in ready-to-drink form. About 200 ml
of soup was packed in flexible pouch of 3-ply
laminate consisting of outer polyester (12.5 μm),
middle aluminium foil (12.5 μm) and inner cast
polypropylene (85 μm) and processed at 121.1oC at
three F0 values viz., 4, 5 and 6 min. Total process
time was in the range of 13-17 min with cook values
of 34, 41 and 46 min, for F0 4, 5 and 6 respectively.
Products processed at F0 6 had better overall
acceptability score (8.4) when compared to F0 4
and 5.
Description
Keywords
shrimp soup, ready-to-drink, retortable pouch, thermal processing
Citation
Fishery Technology 2014: 51 (1), 43-46