Shelf life evaluation of a ready-to-eat black clam (Villorita cyprinoides) product in indigenous retort pouches

Bindu, J.; Ravishankar, C.N.; Gopal, T.K.S.

doi:10.1016/j.jfoodeng.2005.12.040

Cited by 59 publications

(51 citation statements)

References 13 publications

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“…Ali et al (2006) reported similar f h /U ratio for tuna in oil. There was no loss in the product yield of Chettinad style goat meat product due to processing and the results are in agreement with Bindu et al (2004Bindu et al ( , 2007, who reported that the loss of water in retort pouch processing was very negligible. Quality evaluation: Lower moisture and higher fat, protein and ash contents were noticed in the cooked product (Table 4) and the results were in accordance with Abdullah (2007).…”

Section: Resultssupporting

confidence: 90%

“…Similar TPA values were also observed in the reports of Manju et al (2004), Bindu et al (2007), Sreenath et al (2007) and Mohan et al (2008). This can be attributed to the gelatinization of muscle collagen and destruction of muscle cells during the cooking (Ando 1997).…”

Section: Instrumental Colour Valuessupporting

confidence: 86%

“…Similar results were recorded by Correia and Mittal (1991) and Bindu et al (2007). The decrease in L*, a*, b* and chroma values due to retort processing can be attributed to the reduction in light refl ection infl uenced by heating.…”

Section: Instrumental Colour Valuessupporting

confidence: 81%

“…Instrumental colour value: Colour of sample was evaluated using Hunter lab Mini scan XE plus spectro colorimeter (Reston Virgenia, USA) with geometry of diffuse / 80 (sphere -8 mm view) and an illuminant of D65/10 degree as described by Bindu et al (2007). Values are expressed using the standard Hunter L*a*b* system.…”

Section: Methodsmentioning

confidence: 99%

“…The decrease in L*, a*, b* and chroma values due to retort processing can be attributed to the reduction in light refl ection infl uenced by heating. Bindu et al (2007) were of the opinion that Maillard reaction between sugar and amino acid could have reduced the colour scores of the retort processed product.…”

Section: Instrumental Colour Valuesmentioning

confidence: 99%

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Retort pouch processing of Chettinad style goat meat curry — a heritage meat product

Rajkumar

Dushyanthan²,

Das

2010

J Food Sci Technol

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Chettinad style goat meat curry, a heritage meat product, was thermal processed in retort pouches having 4 layer confi gurations. Physical properties of retort pouches indicated that they are suitable for processing. Pouches fi lled with 150 g of goat meat and 100 g of curry medium were retorted to a F O value of 12.1 min. Retort cooked products were tested for sterility and quality characteristics. Retorting decreased the product pH, thiobarbituric acid reactive substances and shear force values. Retort processed products had signifi cantly lower L*, a*, b* and chroma values. Product was superior in all sensory attributes. It is concluded that Chettinad style goat meat product retorted to a F O value of 12.1 min, had acceptable sensory quality characteristics.

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Section: Resultssupporting

confidence: 90%

Section: Instrumental Colour Valuessupporting

confidence: 86%

Section: Instrumental Colour Valuessupporting

confidence: 81%

Section: Methodsmentioning

confidence: 99%

Section: Instrumental Colour Valuesmentioning

confidence: 99%

See 3 more Smart Citations

Retort pouch processing of Chettinad style goat meat curry — a heritage meat product

Rajkumar

Dushyanthan²,

Das

2010

J Food Sci Technol

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Effect on nutritional quality changes in fresh and canned Scomber australasicus and Scomberomorus guttatus

Aberoumand,

Baesi

2023

Food Science & Nutrition

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The purpose of present research was to investigate the effect of different storage periods on nutrients composition of the two the fish species. In the present study, proximate composition, energy values and oil indexes of two the fish species Scomber australasicus and Scomberomorus guttatus were determined. The lipid content of the fresh S. guttatus was found significantly higher than the S. australasicus (p < .05). The S. australasicus after 2 months storage found lowest calorie value (275.5 kcal/kg). The calorie values of S. australasicus after 4 months storage was 292.5 kcal/kg and for S. guttatus after 6 months storage (375.70 kcal/kg) found highest. The number of acidic and peroxide for both types of fish after 2 months storage found 2.66 mg KOH/g and 4.22 meqO2/kg for S. australasicus, and found 2.47 mg KOH/g and 3.76 meqO2/kg for S. guttatus which were lowest compared to the other two treatments. The storage periods after the canning process led to a decrease in protein and moisture contents and increase in the lipid content of the canned tuna. The calorie level was related to the parameters such as fat level of the processed S. guttatus after 6 months storage which lead to high calorie level (375.70 kcal/kg−1), while processed S. australasicus after 2 months storage with lower fat content (15.1%) had lower energy value (275.5 kcal/kg−1). The highest acidic, and peroxide value for treatment 6 months storage for canned fish S. guttatus was 4.34 ± 0.36 mg KOH/g, and 5.74 ± 0.25 (meqO2/kg), while for S. australasicus was 4.21 ± 0.34 mg KOH/g, and 6.67 ± 0.23 (meqO2/kg), It can be concluded for fish 6 months storaged S. guttatus, shelf life increased the and can be stored for several years.

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Effect of Microwaves on Food Proteins

Pratap-Singh,

Shabbir,

Ahmed

2024

Food Engineering Series

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Shelf life evaluation of a ready-to-eat black clam (Villorita cyprinoides) product in indigenous retort pouches

Cited by 59 publications

References 13 publications

Retort pouch processing of Chettinad style goat meat curry — a heritage meat product

Retort pouch processing of Chettinad style goat meat curry — a heritage meat product

Effect on nutritional quality changes in fresh and canned Scomber australasicus and Scomberomorus guttatus

Effect of Microwaves on Food Proteins

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