No abstract

The effect of processing time on biochemical, sensory characteristics, and instrumental texture profiles of “Shrimp Kuruma” in retortable pouches and aluminum cans with equal pack weight and lethality was studied. Processing in pouches resulted in a 35% reduction in processing time compared to cans for equal lethality (F0 8.0). Thermal processing resulted in a 14% loss of water in canned samples compared to 9% in pouched products. Thermal processing resulted in an increase in the volatile compounds and a decrease in the oxidation products in both canned and pouched samples. Products processed in pouches were rated as lighter in color, more succulent, and more desirable in firmness compared to products in cans. Chewiness and hardness showed a significant difference (P < 0.05) between the 2 treatments.

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Shrimp in curry medium (SICM) was prepared and thermally processed to three different F0 values, i.e., 5, 7 and 9. The total process time taken to reach the F0 value of 5, 7 and 9 for SICM was 20.09, 24.31 and 28.69 min, respectively. The cook value obtained during the thermal processing of SICM at F0 values of 5, 7 and 9 was 59.20, 67.45 and 69.73 min, respectively. The sensory textural parameters and instrumental textural parameter followed the same trend and showed very good correlation. The instrumental textural parameter like hardness correlated well with the shear force for all the products. The instrumental color parameters for thermally processed shrimp were measured for CIELAB values like L*, a* and b*. These instrumental color parameters correlated well with the sensory color parameters. PRACTICAL APPLICATIONS Texture is one of the important properties of thermally processed food. The present study was conducted to measure the changes in the textural parameters of retort pouch‐processed Indian white shrimp in different F0 value and to correlate the sensory textural parameters with the instrumental one. It was observed from the result that there is a decrease in the hardness as well as shear force and an increase in the F0 values. Apart from this, the color of the products was also measured to know the effect of thermal processing on it. The color also followed the same trends as texture. This will help to standardize the F0 value to get optimum sensory characteristics for shrimp in curry medium in retort pouch processing.

Supercritical fluid extraction (SFE) has garnered significant attention as a promising green technology for the isolation of bioactive constituents from natural sources. In the present study, an attempt has been made to investigate the comparative effectiveness of supercritical carbon dioxide and conventional food grade solvents such as water, 60%, 40%, and absolute ethanol, in extracting bioactive compounds from brown seaweeds (Sargassum wightii and Turbinaria conoides). The antioxidant potential of seaweed extracts prepared using conventional methodologies and SFE was evaluated in terms of total phenolics, antioxidant activity, etc. SFE was significantly (p < .05) effective in extracting seaweed constituents with highest total phenolic (27.56 mg gallic acid equivalents/g extract), flavonoid, and total antioxidant activity compared to conventional solvents. Observations on biplots of principal component analysis also concurred with the above research findings. The present findings highlighted that SFE can be recommended as an environmentally friendly technology for obtaining antioxidant‐rich seaweed extracts with potential bioactivity. Practical applications Seaweeds, an important marine bioresource, serve as galore repository of biologically active phytochemicals such as fucoidan, phlorotannins, alginates, carotenoids, etc. Owing to their immense bioactivities, seaweeds/extracts and seaweed‐based biomolecules are finding extensive applications in the areas of pharmaceuticals, functional food, biotechnology, etc. Conventional extraction which is the most commonly employed method for obtaining seaweed extracts has so many drawbacks. In this context, the use of a sustainable method such as SFE garners significant attention. The present work highlights the potential of SFE in obtaining extracts with high bioactivity from commercially important seaweeds, S. wightii, and T. conoides.