Standardization of thermal processing of cuttlefish nidamental gland

Abstract

Cuttlefish nidamental gland was blanched in boiling 5 per cent brine for 2, 5,\r10 and 15 minutes to standardise the blanching condition. The sample blanched for 5 minutes\rwas found to have the best sensory qualities. Sub-sequently, glands blanched under these\rstandardised conditions were packed in cans in brine and were subjected to thermal processing\rin a retort. Thermal processing conditions were standardised by processing the cans under\rdifferent retorting conditions. Out of these, the retorting temperature and the process time of\r121.1° C and 25 minutes, respectively was found to be the best with respect to sensory\rqualities and could produce a commercially sterile product. The Fo value attained by the\rprocess was 11.25 minutes with a total process time of 30.54 minutes. The storage study of the\rproduct over a period of three months showed that it has good stability at ambient condition\rand has a shelf-life of more than three months. The present investigation delineates that\rcuttlefish nidamental gland can be used for the production of ready-to-eat thermally processed\rproduct, which can be stored at room temperature for long periods.