Sensory, Biochemical, and Microbial Qualities of Canned Farmed Cobia Processed with Indian Spice Masala Mix

Shakila, R. Jeya; Raj, B Edwin; Felix, Nathan

doi:10.1080/10498850.2013.775210

Cited by 5 publications

(1 citation statement)

References 11 publications

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“…Commercial thermal processing ensures a reduction or inactivation of spore-forming microorganisms sufficient to guarantee commercial sterility. Canning is a way of value addition of food products that can be served to consumers for more than 2 years, and it continues to be the most preferred and convenient technique of preservation to produce shelf stable products that can be stored at ambient temperatures [4]. The objective of this study was to evaluate the effect of canning on proximate composition and microbial stability of yakhni a traditional curd and meat based product of Jammu and Kashmir, India.…”

Section: Introductionmentioning

confidence: 99%

Effect of Canning/Thermal Processing on Quality Characteristics of Yakhni

Masoodi¹

2017

JDVS

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The study was conducted to analyze the effect of goshtaba products with varying levels of fat and different gums and canning/thermal processing on the proximate composition and microbial stability of yakhni (gravy). The results indicated that non-significant difference was observed in moisture, protein, fat and ash contents in all formulations after canning (P>0.05), except yakhni from high fat control formulation which showed significantly higher fat content (P<0.05). Incorporation of different gums in goshtaba products showed non-significant effect on proximate of yakhni formulations (P>0.05). Microbial evaluation exhibited that after heat processing no viable microbes was recovered from any of the yakhni formulations. Thus all yakhni formulations were commercially sterile.

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Section: Introductionmentioning

confidence: 99%