Storage Studies of Retortable Pouch Processed Squid (Loligo duvaucelli) Rings in Curry Medium

Abstract

This study is focused on the use of flexible retortable pouch as an alternative to rigid cans for packing small sized squids (Loligo duvaucelli). Curry was used as the packing medium and thermal process requirement of squid rings was evaluated by conducting heat penetration studies. The chemical composition of squid indicated that the protein content averaged to around 16%. The filled pouches were heat processed in an overpressure retort at a temperature of 115.6°C. The retorting time was 69 min to obtain Fo value of 7.45 min. The rate of heat penetration showed that the fh value for the product was 19 min. The total volatile basic nitrogen (TVBN) and trimethyl amine nitrogen (TMA) showed a marginal increase in the product during the 90 days of storage. The product was found acceptable after the storage period of 90 days with respect to sensory analysis.