Preparation & Storage Characteristics of Acetes Chutney in M.A.P. : Acetes Chutney in New Trend Pack M.A.P.

ISBN-13: 9783659386961 / Angielski / Miękka / 2018 / 116 str.

Bahar Mahakal; Asif Pagarkar; Suyash Patil

Opis

The word "Chutney" class of spicy preparations used as an accompaniment for a main dish. It means a strong, sweet relish and spicy which enhances the meal. An attempt to prepare the "Acetes chutney" using standardized recipe using dry Acetes species. Due to its highly perishable nature it spoils quickly due to autolytic and enzymatic changes. To accomplish the need of value added Acetes product advance trend packaging was preferred. And the most natural way to protect perishable food against spoilage was modifying atmosphere for this Nitrogen gas which is an efficient and cost-effective way to displace oxygen and moisture was used. This "chutney" was packed and stored in metalized polyester-poly (M-PET-PE) pack flushed with nitrogen gas (MAP) and polypropylene (PP) pack without flushing nitrogen gas. Product was subject to organoleptic evaluation, biochemical and microbiological tests. Storage study revealed that "Acetes chutney" packed and stored in metalized polyester-poly (M-PET-PE) packs flushed with nitrogen gas (MAP) was acceptable to 45 days. The implication of result and suggestion for future research were discussed in details.

O autorze

Mahakal, Bahar
Completed his UG and PG from the College of Fisheries, Ratnagiri of Dr. B.S. Konkan Agri. University, Dapoli, Ratnagiri, Maharashtra, India. Presently working as SRF for RGSTC Maharashtra Gene Bank Project. Besides this he is appointed as Chairman for the Fishermen Co. Society, with group of 541 fishermen.