Optimization of Process Parameters for Ready-to-Serve Bread Spread from Blue Swimmer Crab Portunus pelagicus in Tin-Free Steel Cans

摘要

The aim of the study was to develop ready-to-serve bread spread from crab meat. Bread spread was processed at 115, 121.1 and 130°C to an F0 value of 6 min. The effect of three different process temperatures on the chemical, physical and microbial quality was analysed. Heating lag factor (Jh) was highest for the product processed at 115°C whereas cooling lag factor (Jc) was highest for the product processed at 130°C. A reduction of 39.25 and 29.21% in process time was observed for the product processed at 130 and 121.1°C respectively compared to product processed at 115°C. All the products were commercially sterile. TVB-N, TMA-N, TBA and FFA values increased upon thermal processing. Least increase of TVB-N and TMA-N was for the product processedat 130°C whereas least increase of FFA value was observed for the product processed at 121.1°C. Thermal processing at higher temperature increased the loss of amino acids significantly (p<0.05). Sensorially, the product processed at 121.1°C rated better compared to 115 and 130°C.