Fish curry in retort pouch
Fish curry in retort pouch
Date
1998
Authors
Vijayan, P.K.
Gopal, T.K.S.
Balachandran, K.K.
Madhavan, P.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India),Cochin
Abstract
Flexible retort pouch is an ideal alternate to metal containers like aluminium and tinplate cans for heat processed foods. This paper reports a study on fish curry processed in retort pouch and its shelf life evaluation for 24 months. Fish curry was processed using seer fish (Scomberomorus guttatus) in retort pouch of three layer configuration with plain polyester/aluminium foil/cast polypropylene. 210-220 g curry was filled in 17 x 15.5 cm size pouch, exhausted by steam injection for 5 min, heat sealed and heat processed at 121 degree C for 32 min giving F sub( degree ) 11.5. The curry remained sterile throughout the storage period at ambient temperature (25-30 degree C) and retained acceptable sensory characteristics.
Description
Keywords
Fish curry, retort pouch, storage
Citation
Proceedings of the Symposium on "Advances and Priorities in Fisheries Technology" held during 11-13 Feb, 1998, Cochin ed. by Balachandran, K.K. et. al, 232-235