Abstract
‘Kalia’, a popular preparation of Rohu fish, packed in four-layered laminated retort pouch was processed in a steam/air mixture over-pressure retort at 121.1 °C to three different F 0 values of 7, 8 and 9 min. Time-temperature data were collected during heat processing using an Ellab Sterilization Monitoring System. Texture profile such as hardness, springiness, gumminess and chewiness decreased as the F 0 value increased. The L* values decreased whereas a* and b* values increased with increasing F 0 value. Based on the commercial sterility, sensory evaluation, colour and texture profile analysis, F 0 value of 8 min and cook value of 66 min, with a total process time of 41.7 min at 121.1 °C was found satisfactory for the preparation of Rohu fish curry (Kalia) in retort pouches.
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Acknowledgments
Authors are thankful to the Ministry of Food Processing Industries, Govt. of India, New Delhi for providing financial assistance for this research project. The technical assistance provided by all technical staff of the Dept. of Fish Processing Technology & Engineering, College of Fisheries (CAU), Lembucherra, Tripura (India) is gratefully acknowledged.
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Rohu is a commercially important Indian major carp with white flesh and medium fat content, which offers an ideal choice as raw material for the development of ready to serve fish products such as fish curry in retort pouches for both domestic and international markets. Thermal processing optimized for ready to eat popular East Indian style Rohu fish curry ‘Kalia’ at F 0 value of 8 min was found satisfactory to the panellists. The process thus optimized could be used as a protocol for commercial production of this kind of product.
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Majumdar, R.K., Dhar, B., Roy, D. et al. Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics. J Food Sci Technol 52, 5671–5680 (2015). https://doi.org/10.1007/s13197-014-1673-3
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DOI: https://doi.org/10.1007/s13197-014-1673-3