Investigation of shelf life and heat penetration attributes of ready-to-eat "fish peera" from anchovy (stolephorous commersoni) in retort pouches
2010
BINDU, J. | RAVISHANKAR, C.N. | SRINIVASA GOPAL, T.K. | MALLICK, A.K.
Fish peera, a traditional product from anchovies, was prepared and processed at 121.1C for 38 min in an over pressure autoclave in indigenously developed retort pouches having a three-layer configuration of 12.5 μm polyester/12.5 μm aluminum foil/80 μm cast polypropylene of size 11 cm x 17 cm. Heat penetration characteristics of the product were studied using Ellab CTF 9008 (Ellab A/S, Roedovre, Denmark), Fo cum cook value integrator. Fish peera was processed to a Fo value of 7 and cook value of 66.02 min. Storage studies with reference to sensory, biochemical and microbiological parameters indicated that the product had a shelf life of 1 year when stored at ambient temperature (28 ± 2C). The demand for ready-to-eat fish products is increasing both in domestic and international market because of health benefits associated with fish and fishery products. Fish products thermally processed in retortable pouches offer several advantages. Apart from being less expensive, these products can be stored at ambient temperature for more than 12 months without any refrigeration. Many varieties of fish products, especially traditional and ethnic products are having great demand. Fish peera, a traditional dish of Kerala prepared using anchovies, have limited storage life at room temperature as the product becomes rancid due to coconut. This products can be kept for a period of 1 year at ambient temperature (28 ± 2C) when subjected to thermal processing at 121.1C for 38 min to a Fo value of 7 and cook value of 66 min in an over pressure autoclave in indigenously developed retort pouch.
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