Fish Processing

Permanent URI for this community

http://localhost:4000/handle/123456789/48

Browse

Browsing Fish Processing by Author "Abhilash, S."

Now showing 1 - 2 of 2
  • Item
    Standardization of process parameters for ready-to-eat crab koftha in indigenous polymer-coated tin-free steel cans
    (Society of Fisheries Technologists (India), 2013) Abhilash, S.; Sreenath, P.G.; Ravishankar, C.N.; Gopal, T.K.S.
    Koftha is a traditional North Indian food consisting of whole cooked potatoes in spicy gravy. Fried crab balls with koftha medium was packed in indigenous polymer-coated easy open-end tin-free steel cans of 307 ×109 size and processed at 121.1oC to three different F0 values of 5, 6 and 7 with cook values of 61, 75 and 78 min respectively. The fried and processed crab balls were evaluated by sensory analysis, instrumental texture and colour analysis. Even though the processed cans for all three F0 values were found to be commercially sterile, the product processed to F0 6 was found to be ideal with regard to all sensory attributes. The one way analysis of variance of all the instrumental textural characteristics viz., hardness 1, hardness 2, cohesiveness, springiness, gumminess and chewiness of different thermal process treatments were found to be significant at 5% level of significance. The treatment means comparisons for instrumental textural characteristics of different thermal process treatments were performed using Tukey’s Test and the values were maximum for fried crab balls and minimum for crab balls processed to F0 6 except for gumminess which was minimum for F0 7. Considering the sensory and instrumental textural characteristics, F0 6 was identified as the optimum process for crab koftha.
  • Item
    Standardization of process parameters of ready-to-eat shrimp curry in tin-free steel cans
    (Wiley, 2008) Sreenath, P.G.; Abhilash, S.; Ravishankar, C.N.; Gopal, T.K.S.
    Polymer-coated tin-free steel cans were evaluated for their suitability for canning and storage of ready-to-eat fish products. The cans were found to withstand the thermal processing conditions and suitable for food contact application. The overlap was 63%, which was well above the prescribed limit of 45%. Blanched shrimps were used for preparing three different styles of shrimp curry from which one was selected based on sensory evaluation. Shrimp curry prepared according to the standard recipe was processed to three different F0 values of 6, 7 and 8 at 121C in polymer-coated tin-free steel cans. The thermal history during heating and cooling was collected using a data recorder. Raw, blanched and processed shrimp was subjected to analysis of color, texture and shear force by using instrumental methods. Analysis of the Commission Internationale d’ Eclirage L*, a* and b* color values showed that the duration of exposure to heat treatment influenced the color parameters: the lightness (L*) and yellowness (b*) decreased, and the redness (a*) increased with increase in heating time. Upon blanching, the instrumental texture and shear values increased and then reduced on thermal processing with the increase in the duration of exposure. Shrimp curry processed at different F0 values was subjected to sensory evaluation and samples processed at F0 7 were judged superior with regard to various sensory attributes evaluated. Based on the manual and instrumental sensory evaluation, the optimum process parameters for the ready-to-serve shrimp curry were standardized.