Effect of Filling Media on the Quality Characteristics of Acetes Balls during Retort Processed

Acetes ball with and without curry product was subjected to thermal processing in retort pouches (100 g of acetes balls and 150 g of curry medium) at 121.2 0 C for a processing period of 4 min.The total process period (CUT + PP) was determined to be 42, 77, 43 and 84 min at 121.2 0 C for SABWC, SABWOC, PABWC and PABWOC, respectively, with the corresponding F 0 value of 10.65, 12.68, 10.61 and 13.05 mins, respectively.Retorted products were tested for sterility, physical (expressible water percentage and gel strength), biochemical (pH and moisture) parameters and organoleptic indices.PABWOC and PABWC were superior in texture, folding test grade with lower expressible water after thermal processing at 121.2 0 C.However, soft texture products like SABWC would fulfill the suitability criteria of Indian palate.