Heat penetration characteristics and quality of ready‐to‐eat shrimp in masala ( Litopenaeus vannamei ) in flexible retortable pouches

Abstract

Shrimp in masala is a famous south Indian dish prepared using white leg shrimp (Litopenaeus vannamei) in the culinary style. The present investigation was aimed to optimize different F0 values of the shrimp in masala packed in flexible retortable pouches. The product was thermally processed at different lethality and heat penetration characteristics indicating similar heating and cooling lag factor. Fh value was 24.5 and 23 min for the product processed at Fo values of 8 and 9 min, respectively. Total processing time was 37.11 and 39.88 min, respectively, for Fo 8 and 9 min. Cook value of the processed product was 84.07 min for Fo 8 min and 92.41 min for Fo 9 min. Except cohesiveness, all other instrumental texture parameters showed significant differences (p < .05) between the two samples. Based on the organoleptic evaluation, product processed at Fo 8 min was rated better. Practical applications Shrimps are regarded as one of the delicacy food items across the globe and hence has great demand. Currently, Pacific white leg shrimp is the most widely cultured shrimp variety. Shrimp in masala, an ethnic dish is very popular among Asians and elsewhere. However, due to its limited shelf life and preparation time, its consumption is limited only during special occasions. The present study optimizes the thermal process conditions to develop ready-to-eat Shrimp masala, which can be kept at ambient temperature for prolonged duration which can be made available to consumers year-round. Apart from this, during the period of glut production, this highly efficient and economical technology can be used for preserving shrimps in RTE form.