Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage.
Fish curry, a traditional Indian dish was prepared from farmed fish Cobia (Rachycentron canadum), packaged by two different cook-chill processes namely, sous vide cook chilled and hot filled technology and held at 2 °C. Biochemical composition revealed that fish curry contained 5% protein and 6% fat. Omega-3 fatty acids, eicosapentaenoic acid (EPA) retained 55.44% while docosahexaenoic acid (DHA) retained 29% during cook-chilling process. The major fatty acids in fish curry were C18:2, C12:0, C16:0 and C18:1. Shelf-life of sous vide cook chilled and hot filled technology processed fish curry were 8 and 12 weeks, respectively. Total bacterial counts were detected after 4 weeks and 12 weeks in sous vide cook chilled and hot filled technology processes, respectively. Total staphylococci were detected in sous vide cook chilled and hot filled technology processed cobia fish curry after 4 and 12 weeks, respectively. Total bacilli, anaerobic sulfite reducing clostridia, Salmonella, and lactic acid bacteria were absent. Hot filled technology process was more efficient and could be applied for chilled fish curry preservation for 12 weeks without any safety problems.
Department of Fish Processing Technology, Tamilnadu Veterinary and Animal Sciences University, Tuticorin, Tamilnadu, India. ttnjerosh99@bsnl.in
R Jeya
RJ
Shakila
B Edwin
BE
Raj
N
N
Felix
D000818:Animals; D003296:Cooking / Q000379:methods*; D005227:Fatty Acids / Q000737:chemistry; D005516:Food Microbiology; D061353:Food Storage / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis* / Q000382:microbiology*; D010473:Perciformes; D012034:Refrigeration; D017392:Thiobarbituric Acid Reactive Substances
D005227:Fatty Acids; D017392:Thiobarbituric Acid Reactive Substances