期刊
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
卷 24, 期 4, 页码 315-329出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2013.774080
关键词
mud crab; retortable pouch; principal component analysis (PCA); thermal processing; sandwich spread
A ready-to-serve sandwich spread was developed from the meat of mud crab, Scylla serrata, by thermal processing in retortable pouches in an overpressure retort at temperatures 111.1, 116.1, and 121.1 degrees C; and F-0 values 5, 6, and 7 min. Process optimization was done by evaluating the samples for texture, color, commercial sterility, thiobarbituric acid (TBA) value, and sensory evaluation. All samples were found to be acceptable based on these quality evaluations, and together with principal component analysis (PCA), the sample processed at 116.1 degrees C, 6 min was found to be the best, with cook value of 84.29 and total process time of 42.59 min.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据