Ready to serve mackerel curry (goan style) in retortable pouches

dc.contributor.authorRavishankar, C.N.
dc.contributor.authorBindu, J.
dc.contributor.authorGopal, S.T.K.
dc.date.accessioned2013-12-30T10:10:10Z
dc.date.available2013-12-30T10:10:10Z
dc.date.issued2008
dc.description.abstractFlexible retort pouch is an ideal alternative to metal containers for heat-processed foods. Mackerel fish curry prepared in Goan style was processed and packed in indigenously developed retortable pouches having three-layer configuration of 12.5u polyester/12.5k aluminium foil/85k cast polypropylene. About 140g fish and 90g of curry medium were packed in retort pouch of size 17x15.5 cm. Air inside the pouch was exhausted by steam injection, heat-sealed and processed at 121.1C to F sub(0) values of 7, 8 & 9 minutes. Product processed to all the three F sub(0) values were analyzed for their instrumental color, texture, shear force, commercial sterility and sensory attributes. Based on these observations, a sterilization value of 8 minutes was found to be optimum for mackerel curry with good acceptability. Processed mackerel curry in goan style was kept for storage study during which instrumental color, texture, shear force, chemical parameters like TBA, pH and sensory attributes were analysed for a period of one year at ambient temperature (28c2C). The product remained sterile throughout the storage period. Shelf life studies showed that samples stored at ambient temperature (28c2C) had good sensory attributes and were acceptable even after a period of one year.en_US
dc.identifier.citationFishery Technology 2008: 45(2), 171-180en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1158
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectMackeral curry in goan styleen_US
dc.subjectretort pouchen_US
dc.subjectheat penetrationen_US
dc.titleReady to serve mackerel curry (goan style) in retortable pouchesen_US
dc.typeArticleen_US
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