Evaluation of Textural Quality as a Parameter to Optimize Thermal Process During Retort Pouch Processing of Boneless Rohu Balls in Curry Medium

Abstract

Boneless fish ball from Rohu fish (Labeo rohita) in gravy packed in four-layered laminated retort pouch was processed in a steam/air mixture over-pressure retort at 121.1C to three different F0 values of 6, 7 and 9 min. Time-temperature data were collected during heat processing using an Ellab Sterilization Monitoring System. Texture profiles such as hardness, springiness, gumminess and chewiness decreased as the F0 value increased. Highest cohesiveness coincided with the highest score of texture. The L* values decreased whereas a* and b* values increased with increasing F0 values. Based on the commercial sterility, sensory evaluation, color and texture profile analysis F0 value of 7 min and cook value of 67.48 min, with a total process time of 42.21 min at 121.1C was found satisfactory for the development of retort pouch processed “Rohu ball” in curry. Practical Application Fish ball is a value added food product convenient to prepare and consume and thus suitable for the changed lifestyle of urbanized people. The boneless fish ball from Rohu fish is an improvisation of use of freshwater fishes where their small bone contents restrict use to a greater extent. Incorporation of fish ball in curry will add to a new dimension toward value addition of freshwater fish particularly in North-east region. Fish ball in curry processed in retort pouch would add to a new appropriate channel to Supermarket chain.