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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 9, Issue:12, December, 2020
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2020.9(12): 2420-2429
DOI: https://doi.org/10.20546/ijcmas.2020.912.287


Effect of Filling Media on the Quality Characteristics of Acetes Balls during Retort Processed
M. Shaikh1*, V. R. Joshi1, A. U. Pagarkar1, G. N. Kulkarni1 and Abhay Kumar2
1College of Fisheries, Shirgaon, Ratnagiri, Maharashtra (India)
2ICAR-CIFT of Mumbai Research Center, Vashi, Navi Mumbai, India
*Corresponding author
Abstract:

Acetes ball with and without curry product was subjected to thermal processing in retort pouches (100 g of acetes balls and 150 g of curry medium) at 121.20C for a processing period of 4 min. The total process period (CUT + PP) was determined to be 42, 77, 43 and 84 min at 121.20C for SABWC, SABWOC, PABWC and PABWOC, respectively, with the corresponding F0 value of 10.65, 12.68, 10.61 and 13.05 mins, respectively. Retorted products were tested for sterility, physical (expressible water percentage and gel strength), biochemical (pH and moisture) parameters and organoleptic indices. PABWOC and PABWC were superior in texture, folding test grade with lower expressible water after thermal processing at 121.20C. However, soft texture products like SABWC would fulfill the suitability criteria of Indian palate.


Keywords: Acetes product, Acetes ball in curry, Retort pouch, F0 values, Heat processing

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How to cite this article:

Shaikh, S. M., V. R. Joshi, A. U. Pagarkar, G. N. Kulkarni and Abhay Kumar. 2020. Effect of Filling Media on the Quality Characteristics of Acetes Balls during Retort Processed.Int.J.Curr.Microbiol.App.Sci. 9(12): 2420-2429. doi: https://doi.org/10.20546/ijcmas.2020.912.287
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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