Processing and storage of restructured surimi stew product in retortable pouches.

Content Provider	Europe PMC
Author	Hema, K. Shakila, R. Jeya Shanmugam, S. A. Jeevithan, E.
Abstract	Restructured surimi gel product was prepared using short nosed white tripod (Triacanthus brevirosterus) with egg white as additive at 1 %. Heat setting was done initially at 45 °C for 30 min followed by heat processing 90 °C for 45 min. Restructured surimi gel in stew was standardized using four most popular recipes available in local cuisine based on the sensory acceptance and the Kerala fish stew was considered best. Restructured surimi gel in Kerala fish stew was then heat processed in 4 ply laminated retort pouch of dimension 150× 200 mm, at 15 psi gauge pressure for varying time duration and the Fo values ranged from 13.10 to 22.58 min. Products examined of their organoleptic and microbial qualities showed those processed with Fo value of 13.10 min was acceptable with excellent eating quality with no fishy flavour and was microbial sterile until the storage period of 6 months.
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ISSN	00221155
Volume Number	52
DOI	10.1007/s13197-013-1154-0
PubMed Central reference number	PMC4348258
Issue Number	3
PubMed reference number	25745197
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-08-28
Publisher Place	India
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2013
Subject Keyword	White tripod Restructured surimi gel Retort pouch F0 value Sterility
Content Type	Text
Resource Type	Article
Subject	Food Science