INVESTIGATION OF SHELF LIFE AND HEAT PENETRATION ATTRIBUTES OF READY-TO-EAT “FISH PEERA” FROM ANCHOVY (STOLEPHOROUS COMMERSONI) IN RETORT POUCHES

Abstract

Fish peera, a traditional product from anchovies, was prepared and processed at 121.1C for 38 min in an over pressure autoclave in indigenously developed retort pouches having a three‐layer configuration of 12.5 µm polyester/12.5 µm aluminum foil/80 µm cast polypropylene of size 11 cm × 17 cm. Heat penetration characteristics of the product were studied using Ellab CTF 9008 (Ellab A/S, Roedovre, Denmark), Fo cum cook value integrator. Fish peera was processed to a Fo value of 7 and cook value of 66.02 min. Storage studies with reference to sensory, biochemical and microbiological parameters indicated that the product had a shelf life of 1 year when stored at ambient temperature (28 ± 2C). PRACTICAL APPLICATIONS The demand for ready‐to‐eat fish products is increasing both in domestic and international market because of health benefits associated with fish and fishery products. Fish products thermally processed in retortable pouches offer several advantages. Apart from being less expensive, these products can be stored at ambient temperature for more than 12 months without any refrigeration. Many varieties of fish products, especially traditional and ethnic products are having great demand. Fish peera, a traditional dish of Kerala prepared using anchovies, have limited storage life at room temperature as the product becomes rancid due to coconut. This products can be kept for a period of 1 year at ambient temperature (28 ± 2C) when subjected to thermal processing at 121.1C for 38 min to a Fo value of 7 and cook value of 66 min in an over pressure autoclave in indigenously developed retort pouch.

Effect of Thermal Sterilization on the Selected Quality Attributes of Sweet and Sour Carp

“…The spores of Clostridium botulinum in low-acid products (pH > 4.6) can be destroyed at the F 0 of 3 min, but more severe conditions are still in need to control spoilage organisms. [18,19] Bell et al [9] studied the mass loss of precooked tuna muscle at the F 0 of 4 min during retorting and the storage in cans. Simpson et al [20] established a mathematical model for the thermal processing of seafood packed in retortable pouches at a minimum F 0 of 4.5 min.…”

Development of a process for shelf stable dairy dessert dalia and its physico-chemical properties

“…flexibility of scale of operation, absence of need for aseptic packaging etc. Retorting has been for increasing the shelf life for several food products such as seer fish curry (Ravishankar, Gopal, & Vijayan, 2002), tuna in oil (Ali, Sudhir, & Gopal, 2006), tuna in oil and brine , readyto-eat pearl spot fish curry (Pandey, Jayathilakan, Mallika, & Jayakumar, 2007), prawn kurma (Mohan, Ravishankar, Bindu, Geethalakshmi, & Gopal, 2006;Mohan, Ravishankar, Gopal, & Bindu, 2008), mushroom in brine (Chandrashekar, Gopal, & Rai, 2004), mushroom curry (Chandrashekhar, Rai, Gopal, & Verma, 2001), ready-to-eat 'Fish Peera' from Anchovy (Stolephorous commersoni) (Bindu, 2010), seer fish moilee (Manju et al, 2004), mussel meat (Bindu, Gopal, & Nair, 2004). In the recent past, tin-free steel cans have been widely used for thermal processing of shelf stable food products such as ready-to-eat squid masala (Gopinath, Anthony, Ravishankar, Bindu, & Gopal, 2007), ready-to-eat shrimp curry (Sreenath, Abhilash, Ravishankar, & Gopal, 2008) and Indian mackerel in brine (Sreenath, Abhilash, Ravishankar, Anandan, & Gopal, 2009).…”

Processing of chopped mussel meat in retort pouch

“…Many studies are reported in the literature about the thermal processing of seafood and fish in retort pouches (Byun et al, 2010;Kuda et al, 2008), e.g., mackerel (Gopal et al, 2001;Simpson et al, 2004), tuna , shrimp (Mohan et al, 2008;Mallick et al, 2010), anchovy (Bindu et al, 2010), Rohu fish (Majumdar et al, 2015), etc. Giustino TRIBUZI 1 However, only few studies were found about thermal processing of bivalve molluscs.…”