RETORT POUCH PROCESSING OF PRE-PROCESSED PRAWN IN BRINE SOLUTION
This research is conducted to evaluate the optimum processing conditions required for obtaining good quality minimally processed prawn packed in the retort pouch with brine solution. Fresh water prawns were purchased, stored at 4oC transported to processing unit, cleaned with good quality water, peeled (removing the heads, shells) and deveined. After repeated cleaning with running water, the cleaned prawns were balanced in 2.5% brine solution for 5 min. Blanched prawns (50 g) were packed in a retort pouch with 2.5% brine solution (200g). Retort pouches were subjected to two processing conditions viz., 115oC for 35 min (F0: 10.75) and 121oC for 12 min (F0:6.30). The experiments were conducted in triplicate to minimize the error. Processed samples were stored in the atmospheric temperature for six months and analyzed for storage qualities. 115oC for 35 min found to be the optimum processing condition for producing good quality prawns acceptable by the consumers.
Ready To Cook (RTC) prawns were prepared, packed in 2.5% brine solution in 1:4 ratio in a retort pouch and processed in two different retort conditions to study the effect of processing on the biochemical, microbial and sensory properties of processed prawns. Biochemical properties viz., pH, salt content (%) of brine solution and the sample, Acid value, FFA (%) and
Total Plate Count (cfu/g). pH value of 5.93±0.32, 5.6±0.41; FFA value of 1.76 ± 0.72 and 1.35±0.38% and Total plate count of 2.2±1, 1.6±2 X 105 cfu/g was observed with the sample processed for 115oC/ 35 min and 121oC/12 min, respectively. Decreased pH, FFA (%) and TPC were noticed in the product processed at 121oC for 12 min. The pH changes during heating may be caused by charge changes or hydrogen bonding or both, taking place within myofibrillar proteins, by splitting of hydrogen bonds, which releases additional positive charges.
