The Asian Journal of Animal Science

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Standardization of Thermal Processing of Cuttlefish Nidamental Gland


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1 College of Fisheries (O.U.A.T.) Rangailunda, BERHAMPUR (ODISHA), India
     

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Cuttlefish nidamental gland was blanched in boiling 5 per cent brine for 2, 5, 10 and 15 minutes to standardise the blanching condition. The sample blanched for 5 minutes was found to have the best sensory qualities. Sub-sequently, glands blanched under these standardised conditions were packed in cans in brine and were subjected to thermal processing in a retort. Thermal processing conditions were standardised by processing the cans under different retorting conditions. Out of these, the retorting temperature and the process time of 121.1°C and 25 minutes, respectively was found to be the best with respect to sensory qualities and could produce a commercially sterile product. The Fo value attained by the process was 11.25 minutes with a total process time of 30.54 minutes. The storage study of the product over a period of three months showed that it has good stability at ambient condition and has a shelf-life of more than three months. The present investigation delineates that cuttlefish nidamental gland can be used for the production of ready-to-eat thermally processed product, which can be stored at room temperature for long periods.

Keywords

Cuttlefish, Nidamental Gland, Heat Penetration, Thermal Processing, Sensory Evaluation, Cephalopod.
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  • Standardization of Thermal Processing of Cuttlefish Nidamental Gland

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Authors

B. K. Pati
College of Fisheries (O.U.A.T.) Rangailunda, BERHAMPUR (ODISHA), India
B. K. Khuntia
College of Fisheries (O.U.A.T.) Rangailunda, BERHAMPUR (ODISHA), India
B. Sahu
College of Fisheries (O.U.A.T.) Rangailunda, BERHAMPUR (ODISHA), India

Abstract


Cuttlefish nidamental gland was blanched in boiling 5 per cent brine for 2, 5, 10 and 15 minutes to standardise the blanching condition. The sample blanched for 5 minutes was found to have the best sensory qualities. Sub-sequently, glands blanched under these standardised conditions were packed in cans in brine and were subjected to thermal processing in a retort. Thermal processing conditions were standardised by processing the cans under different retorting conditions. Out of these, the retorting temperature and the process time of 121.1°C and 25 minutes, respectively was found to be the best with respect to sensory qualities and could produce a commercially sterile product. The Fo value attained by the process was 11.25 minutes with a total process time of 30.54 minutes. The storage study of the product over a period of three months showed that it has good stability at ambient condition and has a shelf-life of more than three months. The present investigation delineates that cuttlefish nidamental gland can be used for the production of ready-to-eat thermally processed product, which can be stored at room temperature for long periods.

Keywords


Cuttlefish, Nidamental Gland, Heat Penetration, Thermal Processing, Sensory Evaluation, Cephalopod.

References