Heat penetration characteristics and quality of ready-to-eatshrimp in masala (Litopenaeus vannamei) in flexible retortablepouches

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dc.contributor.authorGouthamy Puthanangadi Dasan
dc.contributor.authorManjanaik Bojayanaik
dc.contributor.authorDevika Gundubilli
dc.contributor.authorSrinu Nayak Banavath
dc.contributor.authorMaga Raju Siravati
dc.contributor.authorMohan Chitradurga Obaliah
dc.contributor.authorVeena Shetty Alandur
dc.date.accessioned2026-05-25T05:35:35Z
dc.date.available2026-05-25T05:35:35Z
dc.date.issued2021-02-22
dc.description.abstractShrimp 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
dc.identifier.citationDOI: 10.1111/jfpp.15411
dc.identifier.urihttps://drs.cift.res.in/123456789/6738
dc.language.isoen
dc.publisherWiley
dc.subjectResearch Subject Categories::FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Product science::Food science
dc.titleHeat penetration characteristics and quality of ready-to-eatshrimp in masala (Litopenaeus vannamei) in flexible retortablepouches
dc.typeArticle
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