Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 849-859
DOI: https://doi.org/10.20546/ijcmas.2018.702.107


Textural and Sensory Characteristics of Eel Steaks Processed during Thermal Processing in Brine Medium to Optimize F0 Value
Rohini Mugale*, S.B. Patange, V.R. Joshi, G.N. Kulkarni and M.M. Shirdhankar
Department of Fish Processing Technology and Microbiology, College of Fisheries, Dr. B. S. Konkan Krishi Vidyapeeth, Ratnagiri – 415629 Maharashtra, India
*Corresponding author
Abstract:

Eel (Mastacembelus armatus) steaks in brine processed in four-layered laminated retort pouch was processed in a steam/air mixture overpressure retort at 121oC. The curry and eel steaks were packed in 60:40 proportion. Time-temperature data from sealed samples was collected during heat processing using a ‘Nano Vacq 1 Tc’ data logger to record the data during processing. The product was processed for 2, 3 and 4 min at 121oC at the process value of 6.08, 13.89 and 5.03 min respectively. Further, product was analyzed for textural attributes like cohesiveness, toughness, succulence and fibrosity and sensory analysis. These textural attributes decreased as the F0 value increased. Based on these analyses, it was observed that, the product processed for 3 min (F0 value of 13.89 min) with total process time of 50 min and cook value 99.61 min gave better textural and sensory characteristics and the product was found satisfactory for the development of eel steaks in brine in retort pouches.


Keywords: Eel fish, Brine medium, Retort pouch, Heat penetration study, Texture profile analysis, Sensory analysis
Download this article as Download

How to cite this article:

Rohini Mugale, S.B. Patange, V.R. Joshi, G.N. Kulkarni and Shirdhankar, M.M. 2018. Textural and Sensory Characteristics of Eel Steaks Processed during Thermal Processing in Brine Medium to Optimize F0 Value.Int.J.Curr.Microbiol.App.Sci. 7(2): 849-859. doi: https://doi.org/10.20546/ijcmas.2018.702.107