Optimizing the Use of Flexible Retort Pouches for Production of Ready to Eat Cobia (Rachycentron canadum) Fish Chunks in Curry Medium
Tameshwar
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.
Vyankatesh Tekade
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.
Devika Gundubilli
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.
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
Cobia fish chunks in curry medium, a famous North Eastern Indian dish, was developed using Cobia (Rachycentron canadum) fish chunks prepared in a traditional culinary style. The present study was aimed to optimize F0 values for Cobia fish chunks in curry medium using flexible retortable pouches. The product underwent thermal processing at two distinct lethality levels and heat penetration rates, demonstrating equivalent cooling and heating lag effects. The fh values were 15 and 18.5 minutes for the product processed at F0 values of 9.29 and 8.42 minutes, respectively. The total process times were 39.79 and 38.80 minutes, respectively, for the F0 values of 8.42 and 9.29 minutes. Cook values for the processed product were 86.60 minutes for the F0 value of 8.42 minutes and 92.57 minutes for the F0 value of 9.29 minutes. Based on sensory characteristics, the product processed at an F0 value of 8.42 minutes was rated better over a storage period of 90 days.
Keywords: Cobia, thermal processing, F0 value, CV, TPT, retort pouch