Textural and colour changes of mackerel (rastrelliger kanagurta) thermal processed at different retort temperatures
Textural and colour changes of mackerel (rastrelliger kanagurta) thermal processed at different retort temperatures
Date
2013
Authors
Xavier, K.A.M.
Ravishankar, C.N.
Bindu, J.
Gopal, T.K.S.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
The effect of different processing temperatures on
the textural and colour properties of canned
mackerel was studied. Mackerel was packed in brine
medium in polyester coated, easy open end, tin free
steel cans of 6 oz capacity (307 x 109) and processed
at 115, 121 and 126oC in a stationary retort to a
F0 value of 8. Heat penetration was recorded using
Ellab TM 9608 temperature recorder cum process
value integrator. Instrumental texture analysis was
done using a food texture analyzer and compared
with taste panel studies for sensory attributes. The
panelists preferred the products processed at 126oC
than those processed at 121 and 115oC. The acceptability
was attributed to the soft texture that
developed at high temperature processing. Instrumental
readings supported this observation and the
values for different textural parameters like hardness,
cohesiveness, springiness and chewiness were
lower in 126oC processed sample compared to 121
and 115oC. The colour became slightly darker with
increasing temperatures
Description
Keywords
Mackerel, tin free steel can, heat penetration, Fo value, cook value, texture profile analysis
Citation
Fishery Technology 2013: 50 (2), 133-138