Development of ready to drink calcium fortified shrimp soup in retortable pouches

Abstract

The aim of the study was to develop ready to serve calcium fortified shrimp soup in retortable pouches. Shrimp soup was prepared from Indian white shrimp (Fenneropenaeus indicus) and thermal processed at 121, 115 and 110°C to an F0 value of 6. The calcium fortified soup was then compared with control samples. The effect of different process temperatures on quality was analysed. The samples processed at 110°C showed significantly higher (p≤0.05) cook value and 121.1 ° C showed the least. All the pouches were found to be commercially sterile. The viscosity of soup was significantly higher (p≤0.05) in control packs compared to fortified soups. Significantly higher (p≤0.05) b* value was observed in fortified soup compared to control. Thermally processed calcium fortified shrimp soup was in acceptable condition during the storage period of 90 days at ambient temperature without any significant change in calcium content. Sensorily, the product processed at 121°C rated better compared to 115 and 110 ° C.