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Evaluation of Textural Quality as a Parameter to Optimize Thermal Process During Retort Pouch Processing of Boneless Rohu Balls in Curry Medium
Author(s) -
Majumdar Ranendra K.,
Dhar Bahni,
Saha Apurba,
Roy Deepayan,
Parhi Janmejay,
Singh Asem Sanjit
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12925
Subject(s) - chewiness , retort , curry , food science , mathematics , fishery , biology , chemistry , organic chemistry
Boneless fish ball from Rohu fish ( Labeo rohita ) in gravy packed in four‐layered laminated retort pouch was processed in a steam/air mixture over‐pressure retort at 121.1C to three different F 0 values of 6, 7 and 9 min. Time‐temperature data were collected during heat processing using an Ellab Sterilization Monitoring System. Texture profiles such as hardness, springiness, gumminess and chewiness decreased as the F 0 value increased. Highest cohesiveness coincided with the highest score of texture. The L * values decreased whereas a * and b * values increased with increasing F 0 values. Based on the commercial sterility, sensory evaluation, color and texture profile analysis F 0 value of 7 min and cook value of 67.48 min, with a total process time of 42.21 min at 121.1C was found satisfactory for the development of retort pouch processed “Rohu ball” in curry. Practical Application Fish ball is a value added food product convenient to prepare and consume and thus suitable for the changed lifestyle of urbanized people. The boneless fish ball from Rohu fish is an improvisation of use of freshwater fishes where their small bone contents restrict use to a greater extent. Incorporation of fish ball in curry will add to a new dimension toward value addition of freshwater fish particularly in North‐east region. Fish ball in curry processed in retort pouch would add to a new appropriate channel to Supermarket chain.