التفاصيل البيبلوغرافية
| العنوان: |
Effect of Vacuum Packaging and Sous Vide Processing on the Quality of Indian White Shrimp ( Fenneropenaeus indicus) During Chilled Storage. |
| المؤلفون: |
Mohan, C. O., Ravishankar, C. N., Srinivasa Gopal, T. K. |
| المصدر: |
Journal of Aquatic Food Product Technology; 2017, Vol. 26 Issue 10, p1280-1292, 13p |
| مصطلحات موضوعية: |
VACUUM packaging, SOUS-vide cooking, WHITELEG shrimp, SHELF-life dating of food, FOOD pasteurization |
| مستخلص: |
A comparative study was undertaken to assess the effect of sous vide (SV) processing, vacuum, and ordinary air packaging on the quality and shelf life of condiment-incorporated Indian white shrimp (Fenneropenaeus indicus) during chilled storage. The pasteurization value (PV) for SV-processed shrimp was 4.02 min at 90ºC. The initial K value of shrimp (2.17%) increased to 5.26% with SV processing and further increased to a value of 46.9% on the day of sensory rejection, compared with 64.3% and 62.7% for vacuum and air-packed samples, respectively. A nearly 3 log reduction in total mesophilic count was observed for SV-processed shrimp. Formation of volatile bases, indole, and lipid oxidation was significantly (p< 0.05) inhibited in SV-processed shrimp compared to others. SV processing extended the shelf life of condiment-incorporated shrimp up to 28 days, compared to only 15 and 8 days for vacuum and air-packed samples, respectively. [ABSTRACT FROM PUBLISHER] |
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| قاعدة البيانات: |
Complementary Index |
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