Influence of Heat Penetration on the Quality of Canned Ribbon Fish (Trichiurus lepturus)
Article first published online: 23 OCT 2012
© 2012 Wiley Periodicals, Inc.
Journal of Food Processing and Preservation
How to Cite
Chandra, M.V., Raju, C.V. and Reddy S., V. K. (2012), Influence of Heat Penetration on the Quality of Canned Ribbon Fish (Trichiurus lepturus). Journal of Food Processing and Preservation. doi: 10.1111/jfpp.12034
- Article first published online: 23 OCT 2012
- Manuscript Accepted: 28 AUG 2012
- Manuscript Received: 26 DEC 2011
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 ± 2C).
The present work on the development of ready-to-serve ribbon fish canned products will help in meeting the present demand in the market; if commercialized, it may be a better method of utilization of this presently underutilized fish to fetch higher value to both fishermen and processor besides providing a new and low cost raw material base to canning industry as well as it forms a means of diversification.
It was found that tin-free steel cans are suitable for processing fish products, so they can be used as an alternative to tin and aluminum cans because of their capacity to withstand all the conditions of thermal processing.