Ready-to-Serve Crab Sandwich Spread in Retort Pouch: Product Development and Process Optimization

被引：11

作者：

Sreelakshmi, K. R. ^{[1
]}

Manjusha, L. ^{[1
]}

Nagalakshmi, K. ^{[1
]}

Chouksey, M. K. ^{[1
]}

Venkateshwarlu, G. ^{[1
]}

机构：

[1] Cent Inst Fisheries Educ, Harvest & Postharvest Management Div, Fishery Resources, Bombay 400061, Maharashtra, India

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2015年 / 24卷 / 04期

关键词：

mud crab; retortable pouch; principal component analysis (PCA); thermal processing; sandwich spread; CHOLESTEROL OXIDATION; FISH CURRY; QUALITY; MALONALDEHYDE; FOOD; COOKING; BUTTER; COLOR; MEAT;

D O I：

10.1080/10498850.2013.774080

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A ready-to-serve sandwich spread was developed from the meat of mud crab, Scylla serrata, by thermal processing in retortable pouches in an overpressure retort at temperatures 111.1, 116.1, and 121.1 degrees C; and F-0 values 5, 6, and 7 min. Process optimization was done by evaluating the samples for texture, color, commercial sterility, thiobarbituric acid (TBA) value, and sensory evaluation. All samples were found to be acceptable based on these quality evaluations, and together with principal component analysis (PCA), the sample processed at 116.1 degrees C, 6 min was found to be the best, with cook value of 84.29 and total process time of 42.59 min.

引用

页码：315 / 329

页数：15

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