The Indian Journal of Nutrition and Dietetics

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Quality Characteristics of Pasteurized Crab Meat in Retort Pouch


Affiliations
1 Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukudi - 628 008, India
     

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The demand for better quality processed food is ever increasing. This ied to the development of a food preservation industry aiming to supply food that is sterile, nutritious and economical. Thermal sterilization of food is the most significant and one of the most effective means of preserving our food supply.
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  • Quality Characteristics of Pasteurized Crab Meat in Retort Pouch

Abstract Views: 318  |  PDF Views: 0

Authors

K. Rathnakumar
Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukudi - 628 008, India
J. Maria Magthalen
Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukudi - 628 008, India
A. Jeyakumari
Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukudi - 628 008, India

Abstract


The demand for better quality processed food is ever increasing. This ied to the development of a food preservation industry aiming to supply food that is sterile, nutritious and economical. Thermal sterilization of food is the most significant and one of the most effective means of preserving our food supply.