Effect of filling medium on heat penetration characteristics and texture of skipjack tuna (katsuwonus pelamis) in indegenous polymer coated easy open end tin free Free steel cans

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dc.contributor.authorXavier, K.A.M.
dc.contributor.authorSreenath, P.G.
dc.contributor.authorSil, S.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorBindu, J.
dc.contributor.authorGopal, T.K.S.
dc.contributor.authorVijayan, P.K.
dc.date.accessioned2013-12-20T09:06:38Z
dc.date.available2013-12-20T09:06:38Z
dc.date.issued2007
dc.description.abstractThe effect of different filling media on heat penetration characteristics of Tuna (Katsuwonus pelamis) in indigenous polymer coated easy open-end tin free steel cans was studied. 110 g of Tuna meat was packed into 6 oz TFS Cans (302 x 109) and filled with 60 g of different media like brine (2%), oil (double refined ground nut oil), curry and tomato sauce. All these cans were processed at 121.1°C to a F0 value of 10. Heat penetration data were recorded using Ellab TM 9608 Temperature recorder cum process value integrator. The process time to achieve F0 10 was 25 minutes in brine, 40 minutes in curry, 41 minutes in sauce, and 43 minutes in oil. The results indicated that heat penetration is faster in brine followed by curry, sauce, and oil. Filling medium was also found to influence the texture properties of the meat.en_US
dc.identifier.citationFishery Technology 2007: 44(2), 159-166en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1033
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochinen_US
dc.subjectTunaen_US
dc.subjecttin free steel cansen_US
dc.subjectfillingmediumen_US
dc.subjectthermal processingen_US
dc.subjectheat penetrationen_US
dc.subjectF 0 Valueen_US
dc.subjectcook valueen_US
dc.subjecttexture profile analysisen_US
dc.titleEffect of filling medium on heat penetration characteristics and texture of skipjack tuna (katsuwonus pelamis) in indegenous polymer coated easy open end tin free Free steel cansen_US
dc.typeArticleen_US
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