Effect of thermal process time on quality of “shrimp kuruma” in retortable pouches and aluminum cans

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dc.contributor.authorMohan, C.O.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorBindu, J.
dc.contributor.authorGeethalakshmi, V.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2014-02-22T09:46:07Z
dc.date.available2014-02-22T09:46:07Z
dc.date.issued2006
dc.description.abstractThe 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.en_US
dc.identifier.citationJournal of Food Science 2006: 71(6), 496-500en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1602
dc.language.isoenen_US
dc.publisherWileyen_US
dc.subjectAluminum cansen_US
dc.subjectshrimpen_US
dc.subjectshrimp kurumaen_US
dc.subjecttexture profile analysisen_US
dc.subjectthermal processingen_US
dc.titleEffect of thermal process time on quality of “shrimp kuruma” in retortable pouches and aluminum cansen_US
dc.typeArticleen_US
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