PROCESSING AND STORAGE OF READY TO SERVE IMITATED SHRIMP CURRY FROM LIZARD FISH Saurida tumbil IN RETORTABLE POUCHES (ASM) USING WATER IMMERSION RETORT

There is an increasing consumers demand for high quality convenient ready to eat products and has lead to an increase in the commercial production of ready to eat products.  Thermal processing is one of the 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 imitated products. It has been therefore planned to develop an indigenous fish products like curry using the imitated shrimp products. However, no work has been carried out in India to process the imitated shrimp products in retortable pouches.

The main aim of this study, ready to serve imitated shrimp curry was developed from lizard fish (Saurida tumbil) by thermally processing in retortable pouches at a temperature of 121.1ºC. Based on the evaluation of samples for texture, colour, commercial sterility, biochemical and sensory analysis in all the samples were found to be acceptable based on the quality. The samples processed at 121.1ºC, F₀ value of 10.48min, cook value 108.81min and total process time 43.81min were found to be good. Thermally processed ready to serve imitated shrimp curry was developed and its keeping quality was studied at ambient temperature. During storage, there was no significant changes in the contents of protein, fat, moisture and ash.  Total volatile base nitrogen, thiobarbituric acid and free fatty acid were slightly increased during storage. Trimethylamine was absent. Imitated shrimp curry processed at 121.1ºC, F₀ value of 10.48min was commercially sterile and this product fit for human consumption even after a period of four months storage in retortable pouches.