Textural and sensory characteristics of retort-processed freshwater prawn (Macrobrachium rosenbergii) in curry medium

Figures & data

Table 1. Recipe of the gravy for ‘Prawn Curry’.

Ingredients	Percentage, %	Ingredients	Percentage, %
Bay leaf	1 no.	Turmeric powder	2.0
Onion	15.0	Red chili powder	2.0
Garlic	5.0	Cumin powder	2.0
Green chilli	10.0	Coriander powder	1.0
Ginger	5.0	Oil (veg. refined)	30.0
Salt	3.0	Water	25.0

Figure 1. Thermal processing of Macrobrachium rosenbergii in curry medium.

Figure 2. Heat penetration characteristics, cook value, and F₀ value of ‘Prawn in curry’ thermally processed at 116°C F₀ 6 (a), F₀ 8 (b), and F₀ 9 (c).

Figure 3. TPA of ‘Prawn in curry’ thermally processed at 116°C to F₀ values 6, 8, and 9.

Figure 4. Colour profile of ‘Prawn in Curry’ thermally processed at 116°C to F₀ values 6, 8, and 9.

Figure 5. Sensory analysis of ‘Prawn in curry’ thermally processed at 116°C to F₀ values 6, 8, and 9.