Standardization of process parameters of ready-to-eat-shrimp curry in tin-free steel cans.

Abstract

Polymer-coated tin-free steel cans were evaluated for their suitability for canning and storage of ready-to-eat fish products. The cans were found to withstand the thermal processing conditions and suitable for food contact application. The overlap was 63%, which was well above the prescribed limit of 45%. Blanched shrimps were used for preparing three different styles of shrimp curry from which one was selected based on sensory evaluation. Shrimp curry prepared according to the standard recipe was processed to three different F0values of 6, 7 and 8 at 121C in polymer-coated tin-free steel cans. The thermal history during heating and cooling was collected using a data recorder. Raw, blanched and processed shrimp was subjected to analysis of color, texture and shear force by using instrumental methods. Analysis of the Commission Internationale d' Eclirage L*, a*and b*color values showed that the duration of exposure to heat treatment influenced the color parameters: the lightness (L*) and yellowness (b*) decreased, and the redness (a*) increased with increase in heating time. Upon blanching, the instrumental texture and shear values increased and then reduced on thermal processing with the increase in the duration of exposure. Shrimp curry processed at different F0values was subjected to sensory evaluation and samples processed at F07 were judged superior with regard to various sensory attributes evaluated. Based on the manual and instrumental sensory evaluation, the optimum process parameters for the ready-to-serve shrimp curry were standardized.