Development of ready to eat Indian mackerel curry (Rastrelliger kanagurta) in semi rigid containers using water spray retort

Abstract

A study was conducted to develop ready to eat Indian mackerel curry in semi rigid containers having very good barrier properties. The effect of thermal processing on the shelf life of the product was investigated. The ready to eat Indian mackerel curry was processed in a still water spray retort to an F0 value of 8.94 minutes. Heat penetration characteristics were studied from the time temperature profile obtained during processing. The recorded data was analyzed and heat penetration data were plotted on a log paper with temperature deficit against time. Lag factor for heating ,slope of the heating curve, initial temperature deficit, final temperature deficit ,time in minutes for sterilization at retort temperature and lag factor for cooling were determined. The Ball’s process time and total process time was determined. The thermally processed mackerel curry was stored at ambient temperature and analysed for changes in biochemical, textural and sensorial characteristics for a period of 14 months. Microbiological analysis performed showed that the product was commercially sterile. The biochemical parameters like TVBN, TMA, and TBA showed an increase during the period of storage but was within the limits for 14 months of storage. The TVB N and TMA values were 14 mg per cent and 1.4 mg per cent respectively in the 1st month which increased to 34.7 mg per cent and 14.05 mg per cent respectively in the 14th month of storage. The product was accepted by the sensory panel upto a period of 14 months with an overall acceptability score of 8.5 during the 1st month, which decreased to 4.5 in the 14th month.