Standardization of process parameters for ready-to-eat crab koftha in indigenous polymer-coated tin-free steel cans
Standardization of process parameters for ready-to-eat crab koftha in indigenous polymer-coated tin-free steel cans
Date
2013
Authors
Abhilash, S.
Sreenath, P.G.
Ravishankar, C.N.
Gopal, T.K.S.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
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.
Description
Keywords
crab koftha, polymer-coated tin-free steel cans, heat penetration, texture profile analysis, colour analysis
Citation
Fishery Technology 2013: 50 (2), 154-160