Study of Instrumental and Sensory Characteristics of Catla in Curry Medium during Retort Pouch Processing to Optimize F 0 Value

Abstract

Catla (Catla catla) fish curry along with potato and peas packed in four-layered laminated retort pouch was processed in a steam/air mixture overpressure retort at 116C to three different F0 values of 5, 7 and 8 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. 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 124 min with a total process time of 55.61 min at 116C was found satisfactory for the development of Catla fish curry in retort pouches. Practical Applications Catla is a commercially important Indian major carp, with white flesh and medium fat content, offer an ideal choice as raw material for the development of ready-to-serve fish products such as fish curry in retort pouches for both domestic and international markets. Sterilization process optimized for ready-to-eat Northeast Indian style Calta fish curry in retort pouch and an F0 value of 7 min was acceptable to the panelists. The process optimized would be useful for commercial application.