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4. Study on the shelf life of ready to eat gift (genetically improved farmed Tilapia) fish (Oreochromis niloticus) in masala using flexible retortable pouches

Author

Vaghabahi, Taral Pravinkumar, primary, Bojayanaik, Manjanaik, additional, Baraiya, Kirankumar Gopalbhai, additional, Thimmappa, Ananya, additional, Preethi, Alakuntla, additional, Krishnamurthy, Ritesh Kattekyathanahalli, additional, Shreya, Shreya, additional, Kumar, Raj, additional, Kumar, John, additional, and Ganachari, Jyothi, additional

Published
2024
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8. THERMAL PROCESSING OPTIMIZATION AND QUALITY ASSESSMENT OF GIFT FISH (GENETICALLY IMPROVED FARMED TILAPIA) IN MASALA USING RETORT POUCHES.

Author

Vaghabhai, Taral Pravinkumar, Bojayanaik, Manjanaik, Baraiya, Kirankumar Gopalbhai, Dnyanoba, Chavan Sachin, Radhesham, Chavan Mayuri, Fekar, Tameshwar, Tekade, Vyanktesh, Preethi, Alakuntla, Thimmappa, Ananya, and Kishorchandra, Kalaria Kishan

Subjects
TILAPIA, FISH development, SENSORY evaluation, DATA recorders & recording
Abstract

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]

Published
2023
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