The authors thank the New York Sea Grant Institute and National Fisheries Institute for their support. Thanks are also extended to P.L. Goldfarb (Reynold Metals Co.) for his contribution of Dackaging materials and to K. Ellis (Idaho Valley Trout Farm) and D. Toloday (Singleton Packing Corporation) for their contribution of trout and shrimp.
Quality Comparison of Thermoprocessed Fishery Products in Cans and Retortable Pouches
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1521–1525, September 1983
How to Cite
CHIA, S. S., BAKER, R. C. and HOTCHKISS, J. H. (1983), Quality Comparison of Thermoprocessed Fishery Products in Cans and Retortable Pouches. Journal of Food Science, 48: 1521–1525. doi: 10.1111/j.1365-2621.1983.tb03529.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 1/17/83; revised 5/18/83; accepted 5/24/83
The physical, chemical and sensory properties of rainbow trout, pollock and shrimp processed at equal lethalities in cans and retortable pouches were compared at certain storage periods. Pouched rainbow trout, pollock and shrimp required respectively 34%, 32% and 37% less thermal processing time than the canned product. The pouched products had lower amounts of ammonia, trimethylamine and total carbonyl compounds than the canned products. The pouched products retained 17%, 9% and 15% more Vitamin B1 than the canned products for rainbow trout, pollock and shrimp, respectively. Pouched products had a firmer texture and lighter color than the canned products. In sensory evaluations, the pouched products were scored higher, in most cases, for color, flavor and overall acceptability.