Optimization of process parameters for ready-to-serve bread spread from blue swimmer crab portunus pelagicus in tin-free steel cans

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dc.contributor.authorBiji, K.B.
dc.contributor.authorChako, S.T.
dc.contributor.authorYathavamoorthi, R.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorBindu, J.
dc.contributor.authorMathew, S.
dc.date.accessioned2014-06-13T09:22:09Z
dc.date.available2014-06-13T09:22:09Z
dc.date.issued2013
dc.description.abstractThe aim of the study was to develop ready-to-serve bread spread from crab meat. Bread spread was processed at 115, 121.1 and 1300C to an F0 value of 6 min. The effect of three different process temperatures on the chemical, physical and microbial quality was analysed. Heating lag factor (Jh) was highest for the product processed at 1150C whereas cooling lag factor (Jc) was highest for the product processed at 1300C. A reduction of 39.25 and 29.21% in process time was observed for the product processed at 130 and 121.10C respectively compared to product processed at 1150C. All the products were commercially sterile. TVB-N, TMA-N, TBA and FFA values increased upon thermal processing. Least increase of TVB-N and TMA-N was for the product processed at 1300C whereas least increase of FFA value was observed for the product processed at 121.10C. Thermal processing at higher temperature increased the loss of amino acids significantly (p<0.05). Sensorially, the product processed at 121.10C rated better compared to 115 and 1300C.en_US
dc.identifier.citationFishery Technology 2013: 50 (3), 237-244en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1743
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectthermal processingen_US
dc.subjecttin-free steel cansen_US
dc.subjectbread spreaden_US
dc.subjectportunus pelagicusen_US
dc.titleOptimization of process parameters for ready-to-serve bread spread from blue swimmer crab portunus pelagicus in tin-free steel cansen_US
dc.typeArticleen_US
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