Fish Processing

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Browsing Fish Processing by Author "Ali, A.A."

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    Effect of rotation on the heat penetration of thermally processed tuna (thunnus albacares) in oil in aluminium cans
    (Society of Fisheries Technologists(India),Cochin, 2005) Ali, A.A.; Sudhir, D.; Gopal, T.K.S.
    Tuna packed in oil medium was processed in aluminium cans to a Fo value of 10. Heat penetration characteristics were determined by processing to a Fo value of 10 in a rotary retort and comparing the results with the values from a stationary retort. Rotation of the cans has an effect on heat penetration in the thermally processed fish products. For studying the changes in heat penetration during rotation, tuna in oil was packed in aluminium cans (301X203) and subjected to different rotational speeds (2 rpm, 4 rpm, and 6 rpm) during thermal processing to the same Fo value of 10 by rotating the cage of the overpressure autoclave. For the same Fo value of 10 although there was a reduction in process time up to 6 rpm, the reduction in process time beyond 2 rpm was less significant.
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    Properties of indigenous and imported retort pouches for the thermal processing of freshwater fish
    (Society of Fisheries Technologists(India),Cochin, 2002) Ali, A.A.; Sudhir, B.; Gopal, T.K.S.; Vijayan, P.K.
    Flexible pouches are an ideal alternative to metal can. The physical properties of the pouches were studied after collecting different types of indigenous and imported flexible pouches, analysing their composition and conducting detailed studies on their physical and food contact application properties. The indigenous pouches usually consists of 12.5 to 17.5 μ polyester / 12.5 to 25 μ aluminium foil / 75 to 87.5 μ cast polypropylene and imported one with configuration of 12 μ polyester/ 15 μ aluminium foil / 75 μ cast polypropylene. The physical properties studied include tensile strength, elongation at break, bond strength, bursting strength, heat seal strength, watervapour transmission rate and oxygen transmission rate. The overall migration studies indicated that the pouches are within the limits prescribed for food contact applications and they are suitable for processing freshwater fish. The indigenous pouches were found to be as good as the imported pouches. It has been found that the curry processed in indigenous retort pouch could be kept for more than one year at room temperature.