Study of Instrumental and Sensory Characteristics of Catla in Curry Medium during Retort Pouch Processing to Optimize F0 Value

Catla (Catla catla) fish curry along with potato and peas packed in four‐layered laminated retort pouch was processed in a steam/air mixture overpressure retort at 116C to three different F₀ values of 5, 7 and 8 min. Time‐temperature data were collected during heat processing using an Ellab Sterilization Monitoring System. Texture profiles such as hardness, springiness, gumminess and chewiness decreased as the F₀ value increased. The L* values decreased whereas a* and b* values increased with increasing F₀ values. Based on the commercial sterility, sensory evaluation, color and texture profile analysis, F₀ value of 7 min and cook value of 124 min with a total process time of 55.61 min at 116C was found satisfactory for the development of Catla fish curry in retort pouches. PRACTICAL APPLICATIONS: Catla is a commercially important Indian major carp, with white flesh and medium fat content, offer an ideal choice as raw material for the development of ready‐to‐serve fish products such as fish curry in retort pouches for both domestic and international markets. Sterilization process optimized for ready‐to‐eat Northeast Indian style Calta fish curry in retort pouch and an F₀ value of 7 min was acceptable to the panelists. The process optimized would be useful for commercial application.