Standardization of process parameters for surimi based pasteurized crab spread (Record no. 26255)
| 000 -LEADER | |
|---|---|
| fixed length control field | 02123nam a22001217a 4500 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 595.384 |
| Item number | SEB/ST |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Seba T Jiso Thomas |
| 245 ## - TITLE STATEMENT | |
| Title | Standardization of process parameters for surimi based pasteurized crab spread |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | Panangad |
| Name of publisher | KUFOS |
| Year of publication | 2017 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 67p. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Abstract- The Surimi based crab spread mix is a formulated product with semisolid consistency. The spread mix was vacuum packed in Poly Propylene Pouch of dimensions 15x11.5 cm with screw cap at one end. This study has shown that pasteurization accompanied by refrigerated storage makes it a safe product with minimum loss of sensory attributes. USFDA recommends the process lethality of F85 ̊ C = 31 minutes, Z=9 ̊ C and F 90 ̊ C = 10 minutes for blue crab meat and surimi based products respectively. Two batches of crab spread mix processed at 86 ̊ C [T1] and 89 ̊ C [T2] for the total process time of 92 and 50 minutes respectively, were subjected to organoleptic and subjective assessment tests. Even though both batches of processed pouches were found to be commercially sterile, the product processed at 86 ̊ C was found to be ideal with regard to all sensory attributes. All sensory characteristics such as color, flavor and overall acceptability except spreadability were found to be statistically insignificant among the two treatments: T1 and T2. However, spreadability, being the most important sensory attribute for a spread, T1 batch can be considered superior with respect to its sensory attribute. Biochemical quality parameters are found to be within acceptable range showing a gradual increase in its value. The zero tolerance of pathogens like Listeria monocytogenes, Salmonella sp, Vibrio cholerae and halophilic V.parahaemolyticus in Ready to Eat (RTE) products were also observed during refrigerated storage of 6 months. One way ANOVA has shown that Total Viable Count, pH and biochemical analysis have no significance difference between two treatments at 5% level of significance and Duncan’s Multiple Range test was used to analyze sensory scores with the aid of SPSS version-20. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Thesis |
| Withdrawn status | Lost status | Home library | Current library | Shelving location | Date acquired | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|
| KUFOS Central Library | KUFOS Central Library | Thesis Shelf | 01/01/2018 | 595.384 SEB/ST | TH188 | Thesis |