Thermal Processing Characteristics and Storage Studies of Ready‑to‑Eat Fish‑Incorporated Noodles in Semi‑Rigid Container

Abstract

Fish mince from Pink perch (Nemipterus japonicus) in the concentration of 15 percentage along with 85 percentage refned wheat four was used for the production of noodles. Optimisation of thermal process parameters were carried out and it was found F-sub-zero value of 7 min, cook value of 74.78 min and total process time of 36.04 min to be optimum for processing fsh noodles in HIPP trays. Storage studies of ready-to-eat noodles at ambient temperature indicated a decrease in lightness. Yellowness and redness increased during the storage period. The instrumental texture analysis showed an increasing trend for hardness. Sensory analysis revealed that during storage, appearance, color and texture were mostly affected. Odor, favor and taste were well accepted even at the end of storage period. Biochemical parameters were well within the limit of acceptability. Thermally processed ready-to-eat fish noodles had a shelf life of 90 days at ambient temperature (28 plus or minus 2 degree celsius).