Thermal Process Evaluation of Analogue Shrimp Product (ASP) from Lizard Fish (Saurida tumbil) in Retort Pouches

Abstract

Background: Seafood analogue is a ready to make value added product prepared out of surimi. Thermal processing of restructured products in retort pouches such as fish ball in curry medium, surimi stew in white tripod, boneless rohu balls in curry. Also no work had done on thermal processing of shrimp analogue products in retort pouches. The main objective of this work was to develop the analogue shrimp product from lizard fish and to compare the heat penetration attributes of analogue shrimp curry and masala using retort pouches and different sterilization methods such as steam / air over pressure retort and water immersion retort. Methods: Analogue shrimp products were prepared and thermally processed in retortable pouches. About 125 g of shrimp analogue product and 100g of curry (masala) were filled in retort pouches of size, 150 x 200 mm. Air inside the pouch was exhausted by steam injection followed by heat sealing and processing at 121.1 degree celcius in a retort by steam/air over pressure retort and water immersion retort. The difference in the heat penetration characteristics of analogue shrimp products processed in retort by steam/air over pressure retort and water immersion retort were studied. Result: The results showed that minimum heating lag factor and minimum come up time led to faster heating rate which decreased total process time in imitated shrimp curry by steam/ air retort. At the same time the cook value was low in curry medium processed by steam air retort. So finally conclude that imitated shrimp curry processed by steam air retort was good.