Bindu, J; Dr. Srinivasa Gopal, T K(Cochin University of Science and Technology., March , 2009)
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Abstract:
This study is the first of its kind in India, where in smoked and thermal
processed products have been developed using locally available wood as the
source of wood smoke and flavoring and a shelf life of one year has been
achieved. Retortable pouches of three layers, both imported and indigenous
were found suitable to store thermal processed products. Heat penetration rate is
quicker in retort pouches due to their thin profile in comparison to cans and
hence the total process time is lesser. The nutritional and sensory attributes of
the pouch products are better retained during processing. Hence these products
are more acceptable than canned products. lndian vegetarian food products and
fish curry products are available in the ready to eat form in the markets. Smoked
and thermal processed products have not gained an entry to the market and
hence this study will pave an opening for such products. Currently trade in tuna
products from India is meager compared to the global trade. ln India proper
utilization of tuna resources is yet to be achieved due to the lack of infrastructure
for handling and knowledge of value addition. The raw material cost is also less
due to the poor quality of the fish when landed. Hence, the availability of such
products will help in the trade of tuna products, improving the quality of raw
material landing and ultimately realizing a better value to the fishermen and
processors.