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 |
Eel (Mastacembelus armatus) steaks in brine processed in four-layered laminated retort pouch was processed in a steam/air mixture overpressure 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 6.08, 13.89 and 5.03 min respectively. Further, product was analyzed for textural attributes like cohesiveness, toughness, succulence and fibrosity and sensory analysis. These textural attributes decreased as the F0 value increased. Based on these analyses, it was observed that, the product processed for 3 min (F0 value of 13.89 min) with total process time of 50 min and cook value 99.61 min gave better textural and sensory characteristics and the product was found satisfactory for the development of eel steaks in brine in retort pouches.
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