Investigations on shelf life and heat penetration attributes of ready to eat 'fish peera' from anchovy (stoleophorus commersoni) in retort pouches

Abstract

Fish peera, a traditional product from anchovies, was prepared and processed at 121.1C for 38 min in an over pressure autoclave in indigenously developed retort pouches having a three-layer configuration of 12.5 micrometer polyester/12.5 micrometer aluminum foil/80 micrometer cast polypropylene of size 11 cm * 17 cm. Heat penetration characteristics of the product were studied using Ellab CTF 9008 (Ellab A/S, Roedovre, Denmark), Fo cum cook value integrator. Fish peera was processed to a Fo value of 7 and cook value of 66.02 min. Storage studies with reference to sensory, biochemical and microbiological parameters indicated that the product had a shelf life of 1 year when stored at ambient temperature (28 + or - 2C).