Heat Penetration Characteristics and Shelf life Studies of Seer Fish Moilee Packed in Retort Pouch

Srinivasa Gopal T.K.; Manju S.; Sonaji E.R.; Leema Jose; Ravishankar C.N.; Vijayan P.K.

doi:10.56093/ft.v41i1.16976

Authors

Srinivasa Gopal T.K. Central Institute of Fisheries Technology Cochin
Manju S. Central Institute of Fisheries Technology Cochin
Sonaji E.R. Central Institute of Fisheries Technology Cochin
Leema Jose Central Institute of Fisheries Technology Cochin
Ravishankar C.N. Central Institute of Fisheries Technology Cochin
Vijayan P.K. Central Institute of Fisheries Technology Cochin

https://doi.org/10.56093/ft.v41i1.16976

Keywords:

Retort pouch, seer fish moilee, heat penetration, storage characteristics Value addition and diversification to satisfy the ever changing and diverse demands from the importing countries as well as urban consumers at home are some of the major challenges

Abstract

Flexible retort pouch is an ideal alternative to metal containers for heat-processed foods. This paper reports a study on fish moilee processed in retort pouch and its shelf life evaluation for 19 months. Seer fish (Scomberomorus guttatus) was processed by frying. About 90g fried fish and 140g of moilee medium were packed in retort pouch of 12.5 1 polyester/12.5p aluminium foi\/80\i cast polypropylene having size 17x15.5 cm. Air inside the pouch was exhausted by steam injection, heat-sealed and heat processed at 121.1Â°C to an Fo 8.15 and total process time (B) of 48.3 min. The product remained sterile throughout the storage period. Shelf life studies showed that samples stored at ambient temperature (27Â±1Â°C) were acceptable and had good sensory attributes up to 18 months whereas samples stored at 37Â°C were acceptable only up to 10 months.