Standardisation of process parameters for ready-to-drink shrimp soup in retortable pouches

dc.contributor.author	Shashidhar, K.
dc.contributor.author	Ravishankar, C.N.
dc.contributor.author	Gopal, T.K.S.
dc.contributor.author	Joseph, J.
dc.date.accessioned	2014-06-13T09:41:48Z
dc.date.available	2014-06-13T09:41:48Z
dc.date.issued	2014
dc.description.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.	en_US
dc.identifier.citation	Fishery Technology 2014: 51 (1), 43-46	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/1745
dc.language.iso	en	en_US
dc.publisher	Society of Fisheries Technologists (India)	en_US
dc.subject	shrimp soup	en_US
dc.subject	ready-to-drink	en_US
dc.subject	retortable pouch	en_US
dc.subject	thermal processing	en_US
dc.title	Standardisation of process parameters for ready-to-drink shrimp soup in retortable pouches	en_US
dc.type	Article	en_US

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