Heat Penetration Characteristics and Quality Evaluation of Pangasius (Pangasius hypophthalmus) Chunks in Masala Using Retort Pouches
Vyankatesh Tekade
Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, College of Fisheries, Mangaluru- 575002, India.
Manjanaik Bojayanaik
*
Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, College of Fisheries, Mangaluru- 575002, India.
Tameshwar
Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, College of Fisheries, Mangaluru- 575002, India.
Sachin Dnyanoba Chavan
Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, College of Fisheries, Mangaluru- 575002, India.
Srinu Nayak Banavath
Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, College of Fisheries, Mangaluru- 575002, India.
Maga Raju Siravati
Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, College of Fisheries, Mangaluru- 575002, India.
Devika Gundubilli
Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, College of Fisheries, Mangaluru- 575002, India.
Veena Shetty
Department of Microbiology, K. S. Hegde Medical Academy, NITTE Deemed to be University, Deralakatte, Mangaluru- 575018, India.
*Author to whom correspondence should be addressed.
Abstract
A South Indian dish was developed using Pangasius fish (Pangasius hypophthalmus) fillet chunks in masalas as a medium. The aim of the current study was to optimize the various F₀ values for Pangasius fillet chunks packed in masala, using flexible, retortable pouches. After being processed at different lethality levels, the product showed a similar heating and cooling lag factor. For F₀ values of 7.37 and 8.12 minutes, the total process time were 26.94 and 31.37 minutes, respectively. The fh values for products processed at F₀ values of 7.37 and 8.12 minutes were 13 and 16.5 minutes, respectively. The cook value obtained for the thermally processed product was 64.70 minutes for F₀ 7.37 minutes and 65.87 minutes for F₀ 8.12 minutes. Over a storage duration of up to 90 days, all instrumental texture indicators exhibited a declining pattern. The product processed at Fo value of 7.37 and 8.12 minutes were achieved commercial sterility. The product processed at F₀ 7.37 minutes was considered more favourable based on organoleptic assessment.
Keywords: Pangasius hypopthalmus, F0 value, total process time, cook value, fh value, organoleptic evaluation