Effect of thermal processing on quality and shelf life of black tiger shrimp (Penaeus monodon) curry in retort pouches during ambient storage

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.