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 |
Presence of intramuscular bones, muddy flavour and soft texture of meat are the major constraints which reduces consumer acceptability of carps. A study was under taken in order to find out the effects of smoking and thermal processing on nutritional and organoleptic quality of grass carp meat. Mildly smoked (2.5 h) at 700C grass carp packed in retort pouches and cans was processed to various F0 values (2, 4, 6, 8 and 10 min) at a temperature of 121.1ºC. Nutritional quality parameters, thiamine content and pepsin digestibility has decreased with the increase in extent of thermal processing. Influence of type of container (cans and retortable pouches) on nutritional quality were also compared and found that retort pouch processed product as superior. Muddy flavour was not perceived in any of the products and texture of meat found improving with extent of thermal process. The products processed at 121.1ºC for F0 value of 6 and 8 min were found commercially sterile. Therefore, considering nutritional quality, sensory quality and extent of sterilization, thermal process for an F0 value of 6 min could be recommended.
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