Premium
Effect of Thermal Process Time on Quality of “Shrimp Kuruma” in Retortable Pouches and Aluminum Cans
Author(s) -
Mohan C.O.,
Ravishankar C.N.,
Bindu J.,
Geethalakshmi V.,
Srinivasa Gopal T.K.
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00099.x
Subject(s) - chewiness , shrimp , food science , chemistry , biology , fishery
The effect of processing time on biochemical, sensory characteristics, and instrumental texture profiles of “Shrimp Kuruma” in retortable pouches and aluminum cans with equal pack weight and lethality was studied. Processing in pouches resulted in a 35% reduction in processing time compared to cans for equal lethality ( F 0 8.0). Thermal processing resulted in a 14% loss of water in canned samples compared to 9% in pouched products. Thermal processing resulted in an increase in the volatile compounds and a decrease in the oxidation products in both canned and pouched samples. Products processed in pouches were rated as lighter in color, more succulent, and more desirable in firmness compared to products in cans. Chewiness and hardness showed a significant difference ( P < 0.05) between the 2 treatments.