Studies on heat processing and storage of seer fish curry in retort pouches

Abstract

Seer fish in curry medium packed in locally manufactured retort pouches, having a three-layer configuration of thickness 12.5 µm polyester/12.5 µm aluminium foil/80 µm cast polypropylene was processed in a steam/air mixture over a pressure retort. About 210 g fish curry, having 110 g fish slices, was packed in a retort pouch of size 17 cm × 15.5 cm, each fitted with a thermocouple. Time–temperature data were collected during heat processing using an Ellab data recorder FO and cook value integrator. The heat penetration characteristics were determined using a mathematical method. The fh value was 25 min with a FO value of 11.5 and cook value of 95 min. These samples remained in good condition for up to 24 months at room temperature.