Textural And Sensory Characteristics Of Retort-Processed Freshwater Prawn (Macrobrachium Rosenbergii) In Curry Medium

Freshwater prawn in curry was thermally processed to three F-0 values of 6, 8, and 9 at 116 degrees C. Total process times for F-0 values of 6, 8, and 9 were 53, 57, and 63 min, respectively. The cook value (CV) obtained at F-0 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 F-0 values increased. CIELAB values of L*, b*, and a* increased as the F-0 values were increased. The organoleptic evaluation scored the highest for the product processed to F-0 7 min.