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Labeo rohita (Canning of Rohu) in North Indian Style Curry Medium Using polyester-coated Tin Free Steel Cans
Freshwater fish, rohu (Labeo rohita) curry was prepared in a north Indian style, packed in polyestercoated tin free steel (TFS) cans in a 60:40 ratio (fish:curry) and thermal processed in a retort. Physical tests of the can such as double seam efficiency, lacquer integrity, sulphur resistance and fo...
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| Materialtyp: | Printed Book |
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Food Science and Technology International 2006; 12; 539
2006
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| Länkar: | http://10.26.1.76/ks/00877.pdf |
| Sammanfattning: | Freshwater fish, rohu (Labeo rohita) curry was prepared in a north Indian style, packed in polyestercoated tin free steel (TFS) cans in a 60:40 ratio (fish:curry) and thermal processed in a retort. Physical tests of the can such as double seam efficiency, lacquer integrity, sulphur resistance and food contact application showed that polyester-coated TFS cans can be used for canning fish products. F0 value of the product was 8.79 when the thermal processing was at 121 �C for 46.42 min, and cook value to achieve tenderness of the product was 102 min. The processed product was found to be commercially sterile. The product was acceptable even after 6 months of storage at room temperature (28�2�C) and at 37 �C withregard to all sensory attributes. Texture attributes such as hardness, chewiness, springiness and cohesiveness did not show marked variation in the samples stored at room temperature and at 37 �C. There were no significant changes in chemical parameters during the storage period. The results showed that the polyester-coated TFS cans can be used for processing ready to serve fish products, which can be stored at room temperature for long periods |
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