Influence of Heat Penetration on the Quality of Canned Ribbon Fish (Trichiurus lepturus )

Abstract

Influence of heat penetration on the quality changes of ribbon fish canned in different media, oil and curry using tin-free steel cans, was assessed. The total process time for ribbon fish in oil pack was 47 min, and curry pack was 68 min, with a lethality value of 12.84 and 10.8 min for oil and curry pack, respectively. The biochemical and sensory analysis of the products was done during a storage period of 5 months. Total volatile base nitrogen and tri-methylamine nitrogen contents were found to be slightly higher but within the acceptable limit at the end of 5-month storage, while thiobarbituric acid and free fatty acid content increased slightly in curry and oil pack at the end of the storage period. The sensory quality of the processed products was rated as good by the taste panel, and the products were in acceptable condition even after storage of 5 months at room temperature (28 Ϯ 2C).

Heat Penetration Characteristics and Shelf Life of Ready to Serve Eel Curry in Retort Pouch

“…Akande and Faturoti (2009) also noted increase in TVB-N content from 25.94 to 45.63 mg% and 22.17 to 42.37 mg% in canned Bonga in oil and also in tomato sauce respectively during 36 months of storage in cans. Chandra et al, (2012) observed the increase in TVB-N content of ribbon fish in TFS cans from 4.55 to 20.18 mg% during 5 months of storage. Dinakaran et al, (2017) reported increase in TVB-N values of mackerel curry in semi rigid containers from 14 mg% in the 1 st month to 34.7 mg% in the 14 th month of storage.…”