Evaluation of Textural Quality as a Parameter to Optimize Thermal Process During Retort Pouch Proces...
Evaluation of Textural Quality as a Parameter to Optimize Thermal Process During Retort Pouch Processing of Boneless Rohu Balls in Curry Medium
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Language
English
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Boneless fish ball from Rohu fish (Labeo rohita) in gravy packed in four‐layered laminated retort pouch was processed in a steam/air mixture over‐pressure retort at 121.1C to three different F0 values of 6, 7 and 9 min. Time‐temperature data were collected during heat processing using an Ellab Sterilization Monitoring System. Texture profiles such...
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Evaluation of Textural Quality as a Parameter to Optimize Thermal Process During Retort Pouch Processing of Boneless Rohu Balls in Curry Medium
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TN_cdi_wiley_primary_10_1111_jfpp_12925_JFPP12925
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_wiley_primary_10_1111_jfpp_12925_JFPP12925
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.12925
