PMC/PubMed Indexed Articles
Indexed In
- Online Access to Research in the Environment (OARE)
- Open J Gate
- Genamics JournalSeek
- JournalTOCs
- Scimago
- Ulrich's Periodicals Directory
- Access to Global Online Research in Agriculture (AGORA)
- Electronic Journals Library
- Centre for Agriculture and Biosciences International (CABI)
- RefSeek
- Directory of Research Journal Indexing (DRJI)
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- Scholarsteer
- SWB online catalog
- Virtual Library of Biology (vifabio)
- Publons
- MIAR
- University Grants Commission
- Euro Pub
- Google Scholar
Useful Links
Share This Page
Journal Flyer
Open Access Journals
- Agri and Aquaculture
- Biochemistry
- Bioinformatics & Systems Biology
- Business & Management
- Chemistry
- Clinical Sciences
- Engineering
- Food & Nutrition
- General Science
- Genetics & Molecular Biology
- Immunology & Microbiology
- Medical Sciences
- Neuroscience & Psychology
- Nursing & Health Care
- Pharmaceutical Sciences
Pushparajan N
Pushparajan N
Faculty of Marine Sciences, Centre of Advanced Study in Marine Biology,
Tamil Nadu
India
Publications
-
Research Article
Feasibility of Fish and Shellfish Curries Stored in Indigenous Polymer Coated Tin Free Steel Cans
Author(s): Pushparajan N *,Varadharajan D ,Soundarapandian P Pushparajan N *,Varadharajan D ,Soundarapandian P
The study indicated that the suitability of indigenous polymer coated TFS cans for processing at high temperature and pressure. The cook value was found to exhibit an inverse relationship with processing temperature (p<0.05) and was maximum at 115°C and minimum at 130°C. The fish products were acceptable even after 24 months of storage at ambient temperature. The initial overall acceptability score of about 8.75 and it was gradually reduced to around 6.78. It can be seen that the initial pH of fish, shrimp, crab and mussel curries are 5.9, 5.7, 5.6 and 6.0 respectively indicating that it is towards the acidic side. The acidic nature of the product can be attributed to the acidity contributed by the curry ingredients like tomato. During storage, the pH of the products was found to exhibit a decreasing trend. On the 6th, month of storage, the pH of fish, shri.. View More»
DOI: 10.4172/2155-9546.1000165