Effect of Filling Medium on Heat Penetration Characteristics and Texture of Skipjack Tuna (Katsuwonus pelamis) in Indegenous Polymer Coated Easy Open End Tin Free Steel Cans
2012
C.N., Ravishanker | K.A., Martin Xavier | P.G., Sreenath | S., Sil | J., Bindu | T.K., Srinivasa Gopal | P.K., Vijayan
The effect of different filling media on heat penetration characteristics of Tuna (Katsuwonus pelamis) in indigenous polymer coated easy open-end tin free steel cans was studied. 110 g of Tuna meat was packed into 6 oz TFS Cans (302 x 109) and filled with 60 g of different media like brine (2%), oil (double refined ground nut oil), curry and tomato sauce. All these cans were processed at 121.10C to a F0 value of 10. Heat penetration data were recorded using Ellab TM 9608 Temperature recorder cum process value integrator. The process time to achieve F0 10 was 25 minutes in brine, 40 minutes in curry, 41 minutes in sauce, and 43 minutes in oil. The results indicated that heat penetration is faster in brine followed by curry, sauce, and oil. Filling medium was also found to influence the texture properties of the meat.
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Эту запись предоставил Indian Council of Agricultural Research
