Vol. 9, Issue 8, Part G (2025)

This study evaluates the effect of thermal processing on the quality and shelf life of Black Tiger shrimp (Penaeus monodon) curry packed in flexible retort pouches. Shrimp curry was processed at two lethality values (F₀ 8 and F₀ 9 minutes) using an overpressure retort and stored at ambient conditions for 180 days. Heat penetration characteristics, commercial sterility, biochemical parameters (TVB-N, TMA-N, FFA, PV, TBA-RS, pH, and indole), texture, colour, and sensory attributes were comprehensively assessed. Both F₀ values achieved commercial sterility and ensured microbial safety, with F₀ 8 exhibiting slightly better retention of texture, colour, and flavour. Thermal processing at F₀ 8 and F₀ 9 minutes resulted in cook values of 87.23 and 86.44 min, respectively. Biochemical parameters increased gradually over storage but remained within acceptable limits. Textural properties such as hardness and chewiness declined over time, more prominently in F₀ 9-treated samples. Sensory scores decreased during storage, but products remained acceptable, with F₀ 8 maintaining superior overall acceptability. Colour analysis showed darkening and increased redness/yellowness due to thermal effects and pigment intensification. The study confirms that F₀ 8 processing optimally balances microbial safety with desirable organoleptic quality, promoting ready-to-eat shrimp curry as a stable, nutritious, and convenient seafood product.