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- W2327177833 abstract "Cuttlefish nidamental gland was blanched in boiling 5 per cent brine for 2, 5, 10 and 15 minutes to standardise the blanching condition. The sample blanched for 5 minutes was found to have the best sensory qualities. Sub-sequently, glands blanched under these standardised conditions were packed in cans in brine and were subjected to thermal processing in a retort. Thermal processing conditions were standardised by processing the cans under different retorting conditions. Out of these, the retorting temperature and the process time of 121.1°C and 25 minutes, respectively was found to be the best with respect to sensory qualities and could produce a commercially sterile product. The F o value attained by the process was 11.25 minutes with a total process time of 30.54 minutes. The storage study of the product over a period of three months showed that it has good stability at ambient condition and has a shelf-life of more than three months. The present investigation delineates that cuttlefish nidamental gland can be used for the production of ready-to-eat thermally processed product, which can be stored at room temperature for long periods." @default.
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- W2327177833 date "2015-12-15" @default.
- W2327177833 modified "2023-10-16" @default.
- W2327177833 title "Standardization of thermal processing of cuttlefish nidamental gland" @default.
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- W2327177833 doi "https://doi.org/10.15740/has/tajas/10.2/132-139" @default.
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