Textural and sensory characteristics of retort-processed freshwater prawn (Macrobrachium rosenbergii) in curry medium

Abstract

Freshwater prawn in curry was thermally processed to three F0 values of 6, 8, and 9 at 116°C. Total process times for F0 values of 6, 8, and 9 were 53, 57, and 63 min, respectively. The cook value (CV) obtained at F0 values of 6, 8, and 9 was 87.53, 107.93, and 117.55 min, respectively. Instrumental texture profile analysis revealed that except springiness, the values of hardness, gumminess, and chewiness decreased as the F0 values increased. CIELAB values of L*, b*, and a* increased as the F0 values were increased. The organoleptic evaluation scored the highest for the product processed to F0 7 min.