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

A. K. Mallick

Central Institute of Fisheries Technology, Cochin-682 029, India; arunakumarmallick{at}gmail.com

T. K. Srinivasa Gopal

C. N. Ravishankar

P. K. Vijayan

Fish Processing Division, Central Institute of Fisheries Technology. Matsyapuri (Post office), Cochin – 682 029, India

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.

Key Words: canning • rohu curry • storage • heat penetration

Food Science and Technology International, Vol. 12, No. 6, 539-545 (2006)
DOI: 10.1177/1082013206073046
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