EFFECT OF PACKAGING, PROCESSING AND STORAGE-CONDITIONS ON THE QUALITYOF RAW JACK FRUIT CURRY IN FLEXIBLE POUCHES

Authors
JOHN PJ BALASUBRAMANYAM N NARASIMHAM P
Citation
Pj. John et al., EFFECT OF PACKAGING, PROCESSING AND STORAGE-CONDITIONS ON THE QUALITYOF RAW JACK FRUIT CURRY IN FLEXIBLE POUCHES, Journal of food processing and preservation, 17(2), 1993, pp. 109-118
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food processing and preservation → ACNP
ISSN journal
01458892
Volume
17
Issue
2
Year of publication
1993
Pages
109 - 118
Database
ISI
SICI code
0145-8892(1993)17:2<109:EOPPAS>2.0.ZU;2-4
Abstract
''Ready to eat'' raw jack fruit (Artocarpus heterophyllus Lam.) curry (pH 4.2), having acidic tomato gravy, packed in a flexible pouch with/ without vacuum and heat processed in boiling water for 30 min, was sto red at 3 different conditions, room temperature (28C), refrigerated lo w temperature (4C) and frozen state (-18C). The vacuum packed product, placed in a secondary pack of polyester/foil/polyethylene laminate ha d a storage life of 120, 270 and more than 360 days at 28, 4 and at -1 8C, respectively. The stored product was safe microbiologically and ha d an acceptable sensory quality.