Heat penetration characteristics and shelf life studies of seer fish moilee packed in retort pouch
Heat penetration characteristics and shelf life studies of seer fish moilee packed in retort pouch
Date
2004
Authors
Manju, S.
Sonaji, E.R.
Leema, J.
Srinivasa Gopal, T.K.
Ravishankar, C.N.
Vijayan, P.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologis(India)
Abstract
Flexible retort pouch is an ideal alternative to metal containers for heat-processed foods.
This paper reports a study on fish moilee processed in retort pouch and its shelf life evaluation
for 19 months. Seer fish (Scomberomorus guttatus) was processed by frying. About 90g fried
fish and 140g of moilee medium were packed in retort pouch of 12.5 1 polyester/12.5p
aluminium foil/80µ cast polypropylene having size 17x15.5 cm. Air inside the pouch was
exhausted by steam injection, heat-sealed and heat processed at 121.1°C to an Fo 8.15 and
total process time (B) of 48.3 min. The product remained sterile throughout the storage period.
Shelf life studies showed that samples stored at ambient temperature (27±1°C) were acceptable
and had good sensory attributes up to 18 months whereas samples stored at 37°C were
acceptable only up to 10 months.
Description
Keywords
retort pouch, seer fish moilee, heat penetration, storage characteristics
Citation
Fish Technol. 41(1): 37-44