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International Conference on Aquaculture & Fisheries

Brisbane, Australia

 K Hema

K Hema

Tamilnadu Fisheries University

Title: Development of ready to serve restructured surimi product from minced meat of Leather Jacket (Triacanthus brevirosterus)


Biography: K Hema


Low valued finfish, (Triacanthus brevirosterus) popularly known as “white tripod” or leather jacket were used for the preparation of minced meat, surimi and subsequently, the restructured surimi gel products. Restructured surimi gel product was prepared using short nosed white tripod (Triacanthus brevirosterus) with egg white as additive at 1%. Heat setting was done initially at 45oC for 30 min followed by heat processing 90oC for 45 min. Restructured surimi gel in stew was standardised using four most popular recipes available in local cuisine based on the sensory acceptance and the Kerala fish stew was considered best. Restructured surimi gel in Kerala fish stew was then heat processed in 4 ply laminated retort pouch of dimension 150x 200mm, at 15 psi gauge pressure for varying time duration and the Fo values ranged from 13.10 to 22.58 min. Products examined of their organoleptic and microbial qualities showed those processed with Fo value of 13.10 min was acceptable with excellent eating quality with no fishy flavour and was microbial sterile until the storage period of 6 months.