Development of Pangasius steaks by improved sous-vide technology and its process optimization.

Kumari, Namita; Singh, Chongtham Baru; Kumar, Raushan; Martin Xavier, K A; Lekshmi, Manjusha; Venkateshwarlu, Gudipati; Balange, Amjad K

Development of Pangasius steaks by improved sous-vide technology and its process optimization.

Kumari, Namita; Singh, Chongtham Baru; Kumar, Raushan; Martin Xavier, K A; Lekshmi, Manjusha; Venkateshwarlu, Gudipati; Balange, Amjad K.

Afiliação

Kumari N; Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India.
Singh CB; Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India.
Kumar R; Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India.
Martin Xavier KA; Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India.
Lekshmi M; Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India.
Venkateshwarlu G; Education Division, Indian Council of Agricultural Research, New Delhi, 1100001 India.
Balange AK; Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India.

J Food Sci Technol ; 53(11): 4007-4013, 2016 Nov.

Article em En | MEDLINE | ID: mdl-28035156

Palavras-chave

BoxBehnken design; Chitosan; Pangasius; Ready-to-cook; Response surface methodology; Sous-vide

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Texto completo: 1 Bases de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: J Food Sci Technol Ano de publicação: 2016 Tipo de documento: Article