Traditional kerala style fish curry in indegenous retort pouch

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dc.contributor.authorGopal, T.K.S.
dc.contributor.authorVijayan, P.K.
dc.contributor.authorBalachandran, K.K.
dc.contributor.authorMadhavan, P.
dc.contributor.authorIyer, T.S.G.
dc.date.accessioned2014-02-22T08:57:55Z
dc.date.available2014-02-22T08:57:55Z
dc.date.issued2001
dc.description.abstractFish 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.en_US
dc.identifier.citationJournal of Food Control 2001: 12, 523-527en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1592
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectKeralaen_US
dc.subjectfish curryen_US
dc.subjectindigenous retort pouchen_US
dc.titleTraditional kerala style fish curry in indegenous retort pouchen_US
dc.typeArticleen_US
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