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Not AvailableChanges in consumer preference for safe food have led to innovations in packaging technologies. This article reviews about different smar tpackaging systems and their applications in food packaging, packaging research with latest innovations. Active and intelligent packing are such packaging technologies which offer to deliver safer and quality products. Active packaging refers to the incorporation of additives into the package with the aim of maintaining or extending the product quality and shelf life. The intelligent systems are those that monitor the condition of packaged food to give information regarding the quality of the packaged food during transportation and storage. These technologies are designed to the increasing demand for safer foods with better shelf life. The market for active and intelligent packaging systems is expected to have a promising future by their integration into packaging materials or systems.Not Availabl

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Not AvailableChanges in consumer preference for safe food have led to innovations in packaging technologies. This article reviews about different smart packaging systems and their applications in food packaging, packaging research with latest innovations. Active and intelligent packing are such packaging technologies which offer to deliver safer and quality products. Active packaging refers to the incorporation of additives into the package with the aim of maintaining or extending the product quality and shelf life. The intelligent systems are those that monitor the condition of packaged food to give information regarding the quality of the packaged food during transportation and storage. These technologies are designed to the increasing demand for safer foods with better shelf life. The market for active and intelligent packaging systems is expected to have a promising future by their integration into packaging materials or systems.Not Availabl

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Not AvailableSoup prepared from Indian white shrimp (Fenneropenaeus indicus) was fortified with iron (0.024%) by incorporating sodium iron EDTA. The soup was thermal processed at F0 6.0, at three different temperatures viz., 110, 115 and 121.1oC in retortable pouches. All the samples were found to be commercially sterile. Iron fortification did not show any significant difference in sensory acceptance of the product after thermal processing at different temperatures. A higher b* value was observed in fortified soup compared to that of control soup. Thermally processed fortified shrimp soup was in acceptable condition even after 90 days at ambient temperature with slightly higher sensory scores for the product processed at 121.1°C.Not Availabl

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Not AvailableThe effect of thermal processing on the biochemical constituents of green mussel (Pernaviridis) in brine was investigated. Depurated mussel samples were thermal processed in tin-free steel cans (TFS) at F0 8.43. The time temperature data was collected during heat processing using EVAL data recorder and heat penetration characteristics were determined using formula method. The total process time was 27.48 min and the processed cans were found to be commercially sterile. The mineral composition of processed mussel was significantly higher than raw samples. The instrumental texture analysis indicated that product become soft after thermal processing.The thermal process led to a significant decrease in total amino acid and fatty acid content of the samples. Even though the samples showed a decrease in amino acid and fatty acid composition after thermal processing, the mussel meat was nutritionally well balanced with respect to essential amino acids and fatty acids.Hence the product can be considered as a food source with high quality protein and fat to fulfill consumer’s requirements. Based on sensory analysis, the processed products were found acceptable during the study period.Not Availabl

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Not AvailableThe aim of the study was to develop ready-to-serve bread spread from crab meat. Bread spread was processed at 115, 121.1 and 1300C to an F0 value of 6 min. The effect of three different process temperatures on the chemical, physical and microbial quality was analysed. Heating lag factor (Jh) was highest for the product processed at 1150C whereas cooling lag factor (Jc) was highest for the product processed at 1300C. A reduction of 39.25 and 29.21% in process time was observed for the product processed at 130 and 121.10C respectively compared to product processed at 1150C. All the products were commercially sterile. TVB-N, TMA-N, TBA and FFA values increased upon thermal processing. Least increase of TVB-N and TMA-N was for the product processed at 1300C whereas least increase of FFA value was observed for the product processed at 121.10C. Thermal processing at higher temperature increased the loss of amino acids significantly (p<0.05). Sensorially, the product processed at 121.10C rated better compared to 115 and 1300C.Not Availabl

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Not AvailableThe effect of thermal processing on the biochemical constituents of green mussel (Pernaviridis) in brine was investigated. Depurated mussel samples were thermal processed in tin-free steel cans (TFS) at F0 8.43. The time temperature data was collected during heat processing using EVAL data recorder and heat penetration characteristics were determined using formula method. The total process time was 27.48 min and the processed cans were found to be commercially sterile. The mineral composition of processed mussel was significantly higher than raw samples. The instrumental texture analysis indicated that product become soft after thermal processing.The thermal process led to a significant decrease in total amino acid and fatty acid content of the samples. Even though the samples showed a decrease in amino acid and fatty acid composition after thermal processing, the mussel meat was nutritionally well balanced with respect to essential anino acids and fatty acids.Hence the product can be considered as a food source with high quality protein and fat to fulfil consumer’s requirements.Based on sensory analysis, the processed products were found acceptable during the study periodNot Availabl

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Not AvailableThe effect of coating with natural antioxidants like sage and oregano essential oils (EO), and tocopherol on spoilage characteristics of giant trevally fillets was evaluated during chilled storage. Further, results were compared against vacuum and conventional polyethylene packaging practices. Prior to coating, the properties of antioxidants were evaluated in vitro using standard activity assays. Coating with EO was found effective in retarding lipid oxidation in fish fillets; while tocopherol accelerated the spoilage process. It was concluded that EO treatment can slow down the process of spoilage in fish fillets and can be considered as an alternative to expensive vacuum-packaging technique.Not Availabl