Canning of Rohu ( Labeo rohita ) in North Indian Style Curry Medium Using Polyester-coated Tin Free Steel Cans

Abstract

Freshwater fish, rohu (Labeo rohita) curry was prepared in a north Indian style, packed in polyestercoated tin free steel (TFS) cans in a 60:40 ratio (fish:curry) and thermal processed in a retort. Physical tests of the can such as double seam efficiency, lacquer integrity, sulphur resistance and food contact application showed that polyester-coated TFS cans can be used for canning fish products. F₀ value of the product was 8.79 when the thermal processing was at 121°C for 46.42min, and cook value to achieve tenderness of the product was 102min. The processed product was found to be commercially sterile. The product was acceptable even after 6 months of storage at room temperature (28±2°C) and at 37°C with regard to all sensory attributes. Texture attributes such as hardness, chewiness, springiness and cohesiveness did not show marked variation in the samples stored at room temperature and at 37°C. There were no significant changes in chemical parameters during the storage period. The results showed that the polyester-coated TFS cans can be used for processing ready to serve fish products, which can be stored at room temperature for long periods.

Keywords

canning rohu curry storage heat penetration

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