Traditional kerala style fish curry in indegenous retort pouch
Traditional kerala style fish curry in indegenous retort pouch
Date
2001
Authors
Gopal, T.K.S.
Vijayan, P.K.
Balachandran, K.K.
Madhavan, P.
Iyer, T.S.G.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Fish curry processed in metal cans is popular in the overseas markets. An important limitation with the use of metal cans is the undesirable taste imparted to the products on storage. Flexible pouches are an ideal alternative to metal cans. Extensive work carried out at Central Institute of Fisheries Technology has been able to identify indigenous pouches, which are as good as imported pouches. This has been done after collecting different types of indigenous and imported flexible pouches, analyzing their composition and conducting detailed studies on their physical and food contact application properties. Two indigenous pouches with composition 12 micron polyester/12 micron aluminium foil/87.5 micron cast polypropylene and 12 micron polyester/15 micron aluminium foil/ 70 micron cast polypropylene have been selected and got made by indigenous laminators and an imported one with configuration
12 micron polyester/15 micron aluminium foil/75 micron cast polypropylene were used for further experiment on processing fish curry. Traditional Kerala style mackerel fish curry was processed in the retort pouches of the above configurations. About 220 g fish curry was packed in each pouch (15.5 cm x 7 cm). Process requirements were worked out by measuring heat penetration using thermocouples introduced into the pouches. Fish curry processed to a F0 value of 8.43 gave an acceptable product with desired texture and sensory characteristics. The physical properties of the pouches studied showed that the indigenous pouches of the above configurations were good enough to give a shelf life of 1 year at room temperature. The curry remained sterile throughout the storage period at ambient temperature (25-30°C) and retained acceptable sensory characteristics.
Description
Keywords
Kerala, fish curry, indigenous retort pouch
Citation
Journal of Food Control 2001: 12, 523-527