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RISS 인기검색어
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- 저자 : Kajal Kumar Roy Singha (검색결과 1 건)
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Kajal Kumar Roy Singha,Nishant R Swami Hulle,Saptashish Deb,P. Srinivasa Rao 한국농업기계학회 2020 바이오시스템공학 Vol.45 No.2
Purpose Hilsa (Tenualosa ilisha) is a commercially significant fish, which is popular as seafood. Although it has a high market value, salted hilsa is usually spoiled by various microorganisms and their metabolic activities that lead to the deterioration of fish quality. Therefore, it is necessary to control the physicochemical and microbiological characteristics of high-quality hilsa products by standardizing the process parameters during their production. Methods Hilsa filets were heat-treated at 75 °C for 5 min and compared with high-pressure-processed samples at different temperatures (40, 50, and 60 °C), pressures (300, 400, and 500 MPa), and hold duration (5, 10, and 15 min). Results The physical, chemical, and microbiological analyses of high-pressure-processed (500 MPa/5 min/50 °C) hilsa fish curry in retort pouch were found to be the most suitable treatment to retain the physicochemical parameters and reduce the microbial load. Moreover, the high-pressure-processed product also received higher sensory scores for texture and color (8.3 and 7.3 out of 10, respectively) compared with the heat-processed curry. Conclusions All the high-pressure treatments showed retention of quality attributes in terms of physical, chemical, and microbiological characteristics of ready-to-eat hilsa curry. This study presents an effective high-pressure processing approach to produce the best quality ready-to-eat hilsa product.
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