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.
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