Effect of thermal process time on quality of “shrimp kuruma” in retortable pouches and aluminum cans
Effect of thermal process time on quality of “shrimp kuruma” in retortable pouches and aluminum cans
Date
2006
Authors
Mohan, C.O.
Ravishankar, C.N.
Bindu, J.
Geethalakshmi, V.
Gopal, T.K.S.
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract
The effect of processing time on biochemical, sensory characteristics, and instrumental texture profiles of “Shrimp Kuruma” in retortable pouches and aluminum cans with equal pack weight and lethality was studied. Processing in pouches resulted in a 35% reduction in processing time compared to cans for equal lethality (F0 8.0). Thermal processing resulted in a14%loss of water in canned samples compared to9%in pouched products. Thermal processing resulted in an increase in the volatile compounds and a decrease in the oxidation products in both canned and pouched samples. Products processed in pouches were rated as lighter in color, more succulent, and more desirable in firmness compared to products in cans. Chewiness and hardness showed a significant difference (P < 0.05) between the 2 treatments.
Description
Keywords
Aluminum cans, shrimp, shrimp kuruma, texture profile analysis, thermal processing
Citation
Journal of Food Science 2006: 71(6), 496-500