PRODUCT DEVELOPMENT AND PROCESS EVALUATION OF READY TO EAT ANALOGUE SHRIMP CURRY (ASC) FROM LIZARD FISH Saurida tumbil IN RETORTABLE POUCHES USING STEAM – AIR OVER PRESSURE RETORT

Saurida tumbil (lizard fish) have been considered as a potential raw material for low cost fish, high grade surimi due to their high yield, high protein, low fat, low cholesterol, white in colour, high gel forming ability and it can be used for the preparation of seafood analogue products. The technologies for such formulations are expensive and it needs large scale machineries and investments. It has been therefore planned to develop an indigenous fish products like curry using the analogue shrimp products. However, no work has been carried out in India to process the analogue shrimp products in retortable pouches.

The main objective of this study was to develop analogue shrimp products from lizard fish (Fig.1). Prepared Kerala style analogue shrimp curry in retortable pouches processed in steam - air retort (Fig.2). Determined biochemical analysis, textural, colour and sensorial changes of retort pouched analogue shrimp curry in retortable pouches. The results showed that biochemical parameters like protein, fat, moisture, ash, free fatty acid, total volatile base nitrogen, pH results were slightly increasing and decreasing trend and the other parameters such as peroxide value and trimethylamine was absent, thiobarbituric acid (TBA) and free fatty acid values were slightly increased during storage for four months (Fig.3). Upon thermal processing textural changes slightly increase in hardness, gumminess, stiffness and chewiness (Fig. 4) were observed for ready to eat analogue shrimp curry in retortable pouches. The product was found to be commercially sterile throughout the period of storage for four months.

Output of this study

Analogue shrimp curry was suitable for processing in retortable pouches.

This product was used for human consumption