National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Ready to serve thermal processed eel fish curry was developed using eel steaks (Mastacembalus armatus). The eel curry was packed in an indigenously developed four layered laminated retortable pouch consisting of 12 micron polyester / 9 micron aluminium foil / 5 micron nylon / 70 micron cast polypropylene of size 150x 200 mm and processed in a steam air retort at 121oC. The curry and eel steaks were packed in 60:40 proportion. Time-temperature data from sealed samples was collected during heat processing using a ‘Nano Vacq 1 Tc’ data logger to record the data during processing. The product was processed for 2, 3 and 4 min at 121oC at the process value of 5.03, 12.89 and 16.75 min respectively. Further, product was analyzed for textural attributes like cohesiveness toughness, succulence and fibrosity and sensory analysis. Based on these analyses, it was observed that, the product processed for 3 min (F0 value of 12.89 min) with total process time of 55min and cook value 97.65 min gave better textural and sensory characteristics and the product was commercially sterile. The product processed for 3 min was kept for storage to evaluate the shelf life for a period of 8 months. During storage at ambient temperature, biochemical parameters like pH, TVB-N and organoleptic characteristics like appearance, colour, taste, odour and overall acceptability were evaluated. During storage like pH value decreased from 6.7-5.8, whereas TVB-N values increased from 4.20 - 17.07 mg%. The sensory scores for all attributes were decreasing during storage. The product was acceptable for a period of 7 months at ambient temperature of 30±2oC.
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