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EFFECT of PACKAGING, PROCESSING and STORAGE CONDITIONS ON the QUALITY of RAW JACK FRUIT CURRY IN FLEXIBLE POUCHES
Author(s) -
JOHN P. JACOB,
BALASUBRAMANYAM N.,
NARASIMHAM P.
Publication year - 1993
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1993.tb00228.x
Subject(s) - curry , food science , boiling , chemistry , raw material , foil method , vacuum packing , materials science , composite material , organic chemistry
“Ready to eat” raw jack fruit ( Artocarpus heterophyllus Lam.) curry (pH 4.2), having acidic tomato gravy, packed in a flexible pouch with/without vacuum and heat processed in boiling water for 30 min, was stored at 3 different conditions, room temperature (28C), refrigerated low temperature (4C) and frozen state (‐18C). the vacuum packed product, placed in a secondary pack of polyester/foil/ polyethylene laminate had a storage life of 120, 270 and more than 360 days at 28, 4 and at ‐ 18C, respectively. the stored product was safe microbiologically and had an acceptable sensory quality.