Textural and sensory characteristics of eel steaks processed during thermal processing in brine medium to optimize F0 value
Textural and sensory characteristics of eel steaks processed during thermal processing in brine medium to optimize F0 value
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.