Quality of Ready to Serve Tilapia Fish Curry with PUFA in Retortable Pouches

Abstract

Tilapia is a lean variety of fish with white flesh and therefore an ideal choice as raw material for the development of ready to serve fish products such as fish curry in retort pouches for both domestic and international markets. Ready to eat thermal processed (116 °C and F(0) value of 7.0) south Indian type tilapia fish curry enriched with PUFA and packed in retort pouch was acceptable for consumption even after a storage period of 1 y at ambient temperature.

Processing and storage of restructured surimi stew product in retortable pouches

“…Retort pouch packaging have gained importance due to several reasons over metallic cans, as it can withstand thermal processing and has the advantage as flexible packages. Thermal processing of different fish products in retort pouches with good sensory attributes and a shelf life of more than 1 year at ambient temperature have been reported by several authors (Gopal et al 2001;Ravishankar et al 2002 and2008;Mohan et al 2006;Bindu 2009;Dhanapal et al 2010;Bindu et al 2011). However, there has been no attempt to process the surumi based products in retortable pouches.…”

“…In yet another study, Bindu et al (2011) reported that a F 0 value of 8.5 min with the cook value of 76 min as suitable for mahseer fish stew processed at 121°C with the total process time was 38 min. Much lower F o value of 6.94 min and cook value of 107.24 min at a total process time of 50.24 min at 116°C was reported by Dhanapal et al (2010) for tilapia fish stew processed in retortable pouches based on the sensory evaluation, commercial sterility, colour and texture profile analysis. The cook values of the restructured surimi gel products ranged from 100 min at a total process time of 20 min at 121°C to 139 min at a process time of 30 min.…”

“…Bindu (2009) have also reported that the tuna in oil, brine and dry pack processed in retortable pouches at 121°C with F 0 value of 10 min were safe. Dhanapal et al (2010) examined the tilapia fish stew processed at 116°C with F o value of 7.0 min and found the products were safe for consumption even after a year of storage. The study thus indicated that the thermal process given with the F o value of 13 min for the restructured surimi gel in fish stew processed in retortable pouches was sufficient to attain commercial microbial sterility up to 6 months storage period and hence found safe for human consumption.…”

“…They reported that the scores decreased from 7.0 to 6.1 in the tuna processed in oil, brine and dry packs in retortable pouches at ambient and accelerated temperatures. However, Dhanapal et al (2010) reported that the tilapia fish stew processed in retortable pouch for a storage period of 1 year was good. Bindu et al (2011) on examination of the mahseer fish stew in Mughalai style in retortable pouch observed that the textural parameters like succulence, Fig.…”

Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage

“…however, studies concerning the chemical changes related to quality loss have been scarce and focused on protein changes (smoked salmon product; Guillén-Casla et al, 2011), volatile amine formation (refrigerated vacuumpackaged octopus product; Mendes et al, 2011), lipid composition and oxidation (tilapia fish curry product; Dhanapal et al, 2010) and nutraceutical compound addition (Braida and Gormley, 2008). Additionally, different advanced technologies have been applied in order to enhance the quality and safety of marine RTE products such as E-beam irradiation (Guillén-Casla et al, 2011), tin-free steel can employment (squid masala product; Sreenath Pathiyaparambil et al, 2007), natural antimicrobial compounds (fish burger product; Corbo et al, 2009) and active packaging application (Mendes et al, 2011).…”