Standardization of Process Parameters for 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. PRACTICAL APPLICATIONS The global demand for seafoods is increasing because of their high nutritive value and health benefits. Nowadays people prefer ready‐to‐serve products from fish and shellfish which can be stored for longer periods without refrigeration and preservatives. Thermally processed products meet these requirements. Conventional containers for canned products such as tin and aluminum have several disadvantages. Tin‐free steel cans (TFS) have many advantages, such as easy‐open ends, good coating performance, universal lacquer and aesthetic appearance. Tin‐free steel cans were also found to be suitable for processing many varieties of fish products. This article describes the standardization of process parameters for the preparation of ready‐to‐serve shrimp curry in tin‐free steel cans, which were microbiologically safe and acceptable with regard to various quality attributes. The standardized process can be modified and adopted by the fish processing industry to market similar ready‐to‐serve products in both domestic and export markets.

Ready to Eat Cassava (Manihot esculenta crantz) in See Through Retort Pouch and Its Storage Stability

“…In the present study, Cg was observed to be 88.79 min indicating better nutrient retention. Cook value observed in the present study is similar to the values reported for mackerel in brine processed at 121.1 °C [32] whereas slightly higher values were reported for prawn kuruma in retortable pouch and aluminium cans [17].…”

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

“…Condensed cream of celery soup was reported to have a j h value of 1.3 (Berry & Bradshaw, 1980). Ready-to-eat shrimp curry exhibited a j h value in the range of 1.12e1.49 for F o 6.0 min to F o 8.0 min, when processed in tin-free steel cans using a rotary retort (Sreenath et al, 2008). Large j h values for agitated processes indicated that product agitation processes did not commence with heating, but only after some time are the viscous forces of the product overcome by the inertial forces induced by the rolling of the can (Berry & Bradshaw, 1980).…”

“…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).…”

Effect of filling ingredient on the quality of canned yellowfin tuna (Thunnus albacares)

“…The f h for all other products ranged between 16 and 19.3 min. f h value observed in the present study was lower than squid masala (Sreenath et al ., ) and prawn curry in TFS cans (Sreenath et al ., ) and prawn kuruma in aluminium cans (Mohan et al ., ). This could be due to the brine medium used in the present study in which the heating rate will be faster compared with thicker curry, masala and kuruma mediums.…”