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The aim of the study was to investigate the self-life of ready-to-eat, thermally processed GIFT fish in masala packed in flexible retortable pouches. The GIFT fish in masala was thermally processed at different F0 values such as 6.39, 7.57, and 8.19 min at 112.1°C using over-pressure retort and four channel thermal validation and sterilization monitoring system. The prepared GIFT fish in masala underwent various quality tests, such as textural, sensorial biochemical, microbiological and colorimetric, in comparison with different F0 values. The F0 8.19 was rated best based on the evaluation of color, biochemical and texture profile analysis. The shelf life study was carried out at ambient temperature for a period of 6 months. [ABSTRACT FROM AUTHOR]

The aim of the study was to develop Ready-to-eat, thermally processed GIFT fish in masala (genetically improved farmed tilapia) packed in flexible retortable pouches. The GIFT fish was thermally processed at different F0 values (6.39, 7.57, and 8.19 min) in over-pressure retort, using Eval Flex thermal validation and sterilization monitoring system to record the data of time-temperature, F0 value and cook value. The prepared GIFT in masala underwent various quality tests, such as physical, textural, biochemical, microbial, and sensory assessments, in comparison with different F0 values. Based on the evaluation of commercial sterility, sensory characteristics, colour and texture profile, it was found that F0 value of 8.19 min at 121.1°C with cook value of 64.74 min and a total process time of 35.16 minutes were satisfactory for the development of GIFT fish masala packed in retort pouches. [ABSTRACT FROM AUTHOR]