Textural and colour changes of mackerel (rastrelliger kanagurta) thermal processed at different retort temperatures

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dc.contributor.authorXavier, K.A.M.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorBindu, J.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2014-06-13T10:03:38Z
dc.date.available2014-06-13T10:03:38Z
dc.date.issued2013
dc.description.abstractThe effect of different processing temperatures on the textural and colour properties of canned mackerel was studied. Mackerel was packed in brine medium in polyester coated, easy open end, tin free steel cans of 6 oz capacity (307 x 109) and processed at 115, 121 and 126oC in a stationary retort to a F0 value of 8. Heat penetration was recorded using Ellab TM 9608 temperature recorder cum process value integrator. Instrumental texture analysis was done using a food texture analyzer and compared with taste panel studies for sensory attributes. The panelists preferred the products processed at 126oC than those processed at 121 and 115oC. The acceptability was attributed to the soft texture that developed at high temperature processing. Instrumental readings supported this observation and the values for different textural parameters like hardness, cohesiveness, springiness and chewiness were lower in 126oC processed sample compared to 121 and 115oC. The colour became slightly darker with increasing temperaturesen_US
dc.identifier.citationFishery Technology 2013: 50 (2), 133-138en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1747
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectMackerelen_US
dc.subjecttin free steel canen_US
dc.subjectheat penetrationen_US
dc.subjectFo valueen_US
dc.subjectcook valueen_US
dc.subjecttexture profile analysisen_US
dc.titleTextural and colour changes of mackerel (rastrelliger kanagurta) thermal processed at different retort temperaturesen_US
dc.typeArticleen_US
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