Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics.
'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.
College of Fisheries (Central Agricultural University), Lembucherra, Tripura 799210 India.
Ranendra K
RK
Majumdar
College of Fisheries (Central Agricultural University), Lembucherra, Tripura 799210 India.
Bahni
B
Dhar
College of Fisheries (Central Agricultural University), Lembucherra, Tripura 799210 India.
Deepayan
D
Roy
College of Fisheries (Central Agricultural University), Lembucherra, Tripura 799210 India.
Apurba
A
Saha
Fish curry; Retort pouch; Rohu fish; Sensory analysis; Texture profile analysis; Thermal processing