Heat penetration characteristics and quality of ready-to-eatshrimp in masala (Litopenaeus vannamei) in flexible retortablepouches
Heat penetration characteristics and quality of ready-to-eatshrimp in masala (Litopenaeus vannamei) in flexible retortablepouches
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Date
2021-02-22
Authors
Gouthamy Puthanangadi Dasan
Manjanaik Bojayanaik
Devika Gundubilli
Srinu Nayak Banavath
Maga Raju Siravati
Mohan Chitradurga Obaliah
Veena Shetty Alandur
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Journal ISSN
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Publisher
Wiley
Abstract
Shrimp in masala is a famous south Indian dish prepared using white leg shrimp(Litopenaeus vannamei) in the culinary style. The present investigation was aimed tooptimize different F0 values of the shrimp in masala packed in flexible retortablepouches. The product was thermally processed at different lethality and heat pen-etration characteristics indicating similar heating and cooling lag factor. F h value was24.5 and 23 min for the product processed at Fo values of 8 and 9 min, respectively.Total processing time was 37.11 and 39.88 min, respectively, for Fo 8 and 9 min. Cookvalue of the processed product was 84.07 min for Fo 8 min and 92.41 min for Fo 9 min.Except cohesiveness, all other instrumental texture parameters showed significantdifferences (p < .05) between the two samples. Based on the organoleptic evalua-tion, product processed at Fo 8 min was rated better
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Keywords
Research Subject Categories::FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Product science::Food science
Citation
DOI: 10.1111/jfpp.15411