Department of Fish Processing Technology, Tamilnadu Veterinary and Animal Sciences University, Tuticorin, Tamilnadu, India.
Food Sci Technol Int. 2012 Jun;18(3):261-9. doi: 10.1177/1082013211415177.
Fish curry, a traditional Indian dish was prepared from farmed fish Cobia (Rachycentron canadum), packaged by two different cook-chill processes namely, sous vide cook chilled and hot filled technology and held at 2 °C. Biochemical composition revealed that fish curry contained 5% protein and 6% fat. Omega-3 fatty acids, eicosapentaenoic acid (EPA) retained 55.44% while docosahexaenoic acid (DHA) retained 29% during cook-chilling process. The major fatty acids in fish curry were C18:2, C12:0, C16:0 and C18:1. Shelf-life of sous vide cook chilled and hot filled technology processed fish curry were 8 and 12 weeks, respectively. Total bacterial counts were detected after 4 weeks and 12 weeks in sous vide cook chilled and hot filled technology processes, respectively. Total staphylococci were detected in sous vide cook chilled and hot filled technology processed cobia fish curry after 4 and 12 weeks, respectively. Total bacilli, anaerobic sulfite reducing clostridia, Salmonella, and lactic acid bacteria were absent. Hot filled technology process was more efficient and could be applied for chilled fish curry preservation for 12 weeks without any safety problems.
咖喱鱼，一道传统的印度菜肴，由养殖的军曹鱼（Rachycentron canadum）制成，采用两种不同的烹饪-冷却工艺包装，即真空烹饪冷却和热填充技术，并在 2°C 下保存。生化成分分析表明，咖喱鱼含有 5%的蛋白质和 6%的脂肪。在烹饪-冷却过程中，二十碳五烯酸（EPA）保留了 55.44%，二十二碳六烯酸（DHA）保留了 29%。咖喱鱼中的主要脂肪酸为 C18:2、C12:0、C16:0 和 C18:1。真空烹饪冷却和热填充技术加工的咖喱鱼的货架期分别为 8 周和 12 周。在真空烹饪冷却和热填充技术工艺中，分别在 4 周和 12 周后检测到总细菌计数。在真空烹饪冷却和热填充技术处理的军曹鱼咖喱中，分别在 4 周和 12 周后检测到总葡萄球菌。未检出总杆菌、厌氧亚硫酸盐还原梭菌、沙门氏菌和乳酸菌。热填充技术更有效，可以应用于 12 周的冷藏鱼咖喱保鲜，没有任何安全问题。
