tailieunhanh - Heat penetration characteristics and shelf life of ready to serve eel curry in retort pouch

Ready to serve thermal processed eel fish curry was developed using eel steaks (Mastacembalus armatus). The eel curry was packed in an indigenously developed four layered laminated retortable pouch consisting of 12 micron polyester / 9 micron aluminium foil / 5 micron nylon / 70 micron cast polypropylene of size 150x 200 mm and processed in a steam air 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. | Heat penetration characteristics and shelf life of ready to serve eel curry in retort pouch