QUALITY OF RETORT POUCH PROCESSED TRADITIONAL KERALA CHICKEN CURRY
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Date
2022-07-20
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COLLEGE OF VETERINARY AND ANIMAL SCIENCS, POOKODE, WAYANAD, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY
Abstract
The present study was carried out in Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Pookode and ICAR- Central Institute of Fisheries Technology, Kochi and to evaluate the quality of retort pouch processed traditional Kerala chicken curry. Foods processed in retort pouches appear to be acceptable in terms of colour, hardness, texture, and hence preserve consistent product quality. Even after extended storage, the products appear to be microbiologically sound. When compared to canned foods, these foods have several additional advantages, including convenience of opening, in-pack heating, and lower production costs. The product is put into a multilayer laminated pouch, which is then hermetically sealed and processed in an over-pressure retort. Accurate time-temperature standardization is critical for a high-quality ready-to-eat retorted product. Traditional Kerala chicken dish (varutharacha kozhi curry) was prepared in the product preparation division of the ICAR-Central Institute of Fisheries Technology, Pilot Plant of Fish Processing Division, Kochi. The curry was filled in retortable pouches with a three-layer design of 12 PET ALOX / 15 Nylon/70 cast polypropylene, measuring 16 x 18cm. The gravy/curry medium and the chicken pieces were prepared and was allowed to cool before being put to the retort pouches.. In an over pressure autoclave, the filled and sealed pouches were set flat on the trays. The F0value of 7 min was established based on sensory evaluation. All the pouches were wiped dry after processing and stored in a dustproof container at room temperature (25–30°C). On the 0th, 30th, 60th, 90th, and 120th days of storage, the samples were subjected to physicochemical analysis, proximate analysis, sensory, and microbiological assessments. The results of sterility test represented that the pouches had enough thermal processing temperature to gain commercial sterility. The heat penetration parameters were calculated by plotting a semi-log graph with time and temperature. The come-up time to reach 121.1o C was 8 min. The heat penetration factor (fh) was 21 minutes, the heating lag factor (Jh) was 1.613, and the cooling lag factor (JC) was 1.318. The overall heat transfer coefficient (U) was 8.77. The Ball’s process time (B) was 33.73 minutes and the fh/U ratio was 2.414. The total process time (TB) was computed by adding 58 percent of the come up time to the process time (B) which was 55.76 minutes. There occurred a significant (p< 0.01) decrease in pH value, moisture content and fat during storage. Throughout storage, there was a significant (p<0.01) increase in the TBARS number, tyrosine value, hardness, ash and carbohydrate contents. L* value of the product showed a significant (p<0.01) decrease on day 30 compared to the other days of storage. There was no significant difference in a* values of the product on storage. Significant (p<0.01) difference was observed in b* value among days 0, 60 and 30, 120. The protein content, flavour and texture of the product did not vary significantly from day 0 to day 120 of storage. However, appearance, taste, odour and overall acceptability scores of day 120 were significantly (p<0.05) higher than scores of day 0. The product was microbiologically safe and did not spoil up to 120 days of storage under ambient temperature. The cost of production per packet (200g) of chicken curry was Rs.56. Retorting the traditional Kerala chicken curry (varutharacha kozhi curry) aided in the conversion of a perishable dish into a shelf-stable one that can be stored at room temperature for an extended period and consumed as needed. It also aids in conveying this ethnic Kerala product to other states or exporting it to countries outside India, where it will be enjoyed by consumers of various backgrounds and will help to popularise the product.