Development of Ready to Drink Iron Fortified Shrimp Soup in Retortable Pouches

Abstract

Soup prepared from Indian white shrimp
(Fenneropenaeus indicus) was fortified with iron
(0.024%) by incorporating sodium iron EDTA. The
soup was thermal processed at F0 6.0, at three
different temperatures viz., 110, 115 and 121.1oC in
retortable pouches. All the samples were found to
be commercially sterile. Iron fortification did not
show any significant difference in sensory acceptance
of the product after thermal processing at
different temperatures. A higher b* value was
observed in fortified soup compared to that of
control soup. Thermally processed fortified shrimp
soup was in acceptable condition even after 90 days
at ambient temperature with slightly higher sensory
scores for the product processed at 121.1°C.