Heat penetration characteristics and shelf life of ready to serve mahseer curry in opaque retortable pouches

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dc.contributor.authorBindu, J.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorDinesh, K.
dc.contributor.authorMallick, A.K.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2013-12-24T05:28:57Z
dc.date.available2013-12-24T05:28:57Z
dc.date.issued2011
dc.description.abstractReady to serve thermal processed fish curry in Mughalai style has been developed using Mahseer (Tor khudree). The fish curry was vacuum packed in an indigenously developed three layered retortable pouch consisting of 12.5 mu m polyester / 12.5 mu m aluminum foil / 80 mu m cast polypropylene of size 18 x 11 cm and processed in a still over pressure retort at 121 degree C. The total process time was 38 min with a Fo value of 8.5 min and cook value of 76 min. Changes in biochemical parameters like free fatty acid, thiobarbituric acid and organoleptic parameters like colour and sensory scores during storage were studied. The processed products were found to be sterile and acceptable even after a period of 12 months at ambient storage of 28 plus or minus 2 degree C.en_US
dc.identifier.citationFishery Technology 2011: 48(2), 141-148en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1074
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (Indian)en_US
dc.subjectTor khudree(deccan mahseer)en_US
dc.subjectcook valueen_US
dc.subjectFo valueen_US
dc.subjectretort pouch processingen_US
dc.titleHeat penetration characteristics and shelf life of ready to serve mahseer curry in opaque retortable pouchesen_US
dc.typeArticleen_US
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