READY TO SERVE ANALOGUE SHRIMP MASALA FROM LIZARD FISH Saurida tumbil IN RETORTABLE POUCHES (ASM) USING STEAM – AIR RETORT: PRODUCT DEVELOPMENT AND PROCESS EVALUATION
Consumers are looking for high quality and ready to eat convenient products. In order to extend the shelf life of such products, they are usually processed thermally. Thermal processing is one of the effective methods by which convenience foods are preserved and made available to the consumer. Saurida tumbil (lizard fish) is a low cost fish used for preparation of seafood analogue products. 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 aim of this study, ready to serve analogue shrimp masala in retortable pouches was developed from lizard fish surimi, by thermally processing in an steam air retort processed at 121.1ºC, F0 value was 12.51min (Fig. 1 and 2). Process optimization was done by evaluating the samples for biochemical analysis such as protein, fat, moisture, ash, free fatty acid, total volatile base nitrogen, trimethylamine, thiobarbituric acid, pH, peroxide value, free fatty acid, commercial sterlity, textural, colour and sensorial changes of analogue shrimp curry in retortable pouches (Fig. 3, 4, 5, and 6). The results showed that analogue shrimp masala in retortable pouches was found to be acceptable based on these quality evaluations, 12.51min was found to be good, with cook value of 122.16min and the total process time was 50.93min.
Project output
Analogue shrimp curry was suitable for processing in retortable pouches.
This product was highly nutritive.
