Process Standardization of Ready-to-eat Pasteurized Crab spread from Marine Blue Swimming Crab (Portunus pelagicus) Incorporated with Threadfin Bream Surimi
Process Standardization of Ready-to-eat Pasteurized Crab spread from Marine Blue Swimming Crab (Portunus pelagicus) Incorporated with Threadfin Bream Surimi
Date
2020
Authors
Thomas, Seba T. Jiso
Archana, G.
Abhilash, S.
Sabu, S.
Sunooj, K. V.
Gopal, T. K. S.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Ready-to-eat pasteurized crab spread was standardized
from blue swimming crab (Portunus pelagicus)
and surimi from threadfin bream (Nemipterus
japonicus). Spread was prepared incorporating crab
meat and surimi in 1:1 ratio, vacuum packed in
monolayer retortable polypropylene pouches with
screw cap and pasteurized to core temperatures
86oC[T1] and 89oC[T2] for a total processing time of
90 min and 50 min, respectively. Both the spreads
were subjected to proximate, organoleptic and
microbial analysis for the assessment of shelf life
under chilled condition (3oC) for six months. The
pH values of T1 and T2 reduced during the storage
period (p<0.001). Total Volatile Base Nitrogen (TVBN),
Trimethylamine Nitrogen (TMA-N), Peroxide
Value (PV) and Free Fatty Acid (FFA) values were
within the acceptable limits up to 176 days of
storage (p<0.001). Both the spreads were analyzed
for anaerobic growth and found sterile. The crab
spread processed at 86oC (T1) showed superior
sensory characteristics throughout the refrigerated
storage (3oC) and found to be stable and acceptable.
Description
Keywords
Pasteurization, crab spread, RTE food