THERMAL PROCESSING OF FISH STEAKS (PANGASIUS HYPOPHTHALMUS) IN CURRY MEDIUM USING RETORTABLE POUCHES
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Date
2018
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
The ready to eat Fish steaks in curry (Malvani style) was prepared and packed in 3 layer (3-ply) laminated retort pouches, processed in a steam/ air mixture over pressure retort at 121 ᵒC for two different Fo values of 8.6 and 9.7 min. The time temperature data was collected during thermal processing using Ellab sterilization monitoring system (ELLAB, Denmark). The texture profiles such as hardness, springiness, gumminess, cohesiveness, and chewiness decreased as the Fo value increased. The total process time taken to reach Fo values of 8.6 and 9.7 min was 35.85 and 39.24 min respectively. Cook value and total process time found to be increased with increasing Fo value. Based on the commercial sterility, sensory evaluation and texture profile analysis, Fo value 9.7 min and cook value of 92.71 min with a total process time of 39.24 min at 121.1 ᵒC, was found satisfactory for the development of ready to eat Pangasius fish steaks curry in retort pouches.