V. Anusha, P. Selvan, N. Kumaravelu, B. Murugan, B. Karthikeyan

Optimisation of retort process parameters and evaluation of heat penetration characteristics of the traditional shrimp dish, Iral kootu

Introduction

Optimisation of retort process parameters and evaluation of heat penetration characteristics of the traditional shrimp dish, iral kootu. Optimize retort process parameters & evaluate heat penetration for the traditional shrimp dish, Iral kootu. Achieved commercial sterility at 121°C/10 min.

Abstract

The main objective of this study was to optimise the retort process parameters and evaluate the heat penetration characteristics at the optimised time-temperature for the shrimp dish Iral kootu. Three varieties of shrimps were used for the study: White (Penaeus indicus), Tiger (Penaeus monodon) and Flower shrimp (Penaeus semisulcatus). The dishes were prepared and packed in retort pouches and processed to different time-temperature combinations. Preliminary optimisation was done for processing temperatures of 115 and 121°C for 5, 10 and 15 min. Based on sensory evaluation, 115 and 121°C for 10 min were selected for further optimisation. Commercial sterility tests and sensory evaluations of the products from the second trial indicated that both products are commercially sterile, but the product processed at 121°C for 10 min secured a higher sensory score for all the attributes. Heat penetration characteristics were determined using Ball’s graphical and mathematical methods, at 121°C for 10 min. The estimated total process time (B) was 36 min, with a corresponding lethality value (F0) of 8.89 min and a cook value (C) of 59.35 min. Keywords: Cook value, Commercial sterility, Penaeus indicus, Penaeus monodon, Penaeus semisulcatus, Sensory evaluation

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