Thermal processing of prawn kurma in retortable pouches and aluminium cans
Thermal processing of prawn kurma in retortable pouches and aluminium cans
Date
2008
Authors
Mohan, C.O.
Ravishankar, C.N.
Gopal, T.K.S.
Bindu, J.
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract
Prawn ‘kuruma’ was prepared from Indian white shrimp (Fenneropenaeus indicus), packed in conventional 301 · 206 and 401 · 411 aluminium cans and in thin profile retort pouches having a three-layer configuration of 12.5 l polyester, 12.5 l aluminium foil and 85 l cast polypropylene of size 16 · 20 cm and 17 · 30 cm. The physico-chemical tests conducted on these containers showed their suitability for thermal processing. Prawn to kuruma ratio of 65:35 was maintained in all the containers and heat processed to equal lethality in an over pressure autoclave with the facility to record the time–temperature data, F0 value and cook value. The process time was calculated by using formula method. The processing in 16 · 20 cm and 17 · 30 cm retortable pouch resulted in 35.67% and 56.56% reduction in process time compared with 301 · 206 and 401 · 411 cans, respectively, with equal pack weight. The amino acid content did not vary considerably in both containers. In the canned samples the reduction of sulfhydryl content was 50.54% more when compared with the pouched product. Products packed in pouches were found to be superior to canned products with regard to sensory and textural attributes such as colour, firmness, hardness, chewiness, and overall acceptability.
Description
Keywords
Can, retort pouch, sensory analysis, thermal processing, texture profile analysis
Citation
International Journal of Food Science & Technology 2008: 43, 200-207