Effect of Thermal Process on Physicochemical Characteristics and Sensory Quality of Stewed Beef Product in Retortable Pouches
Abstract
The aim of this study was to investigate the effect of thermal process with different F0 values of the stewed beef packed in flexible retortable pouches. Stewed beef was prepared according to the standardized recipe. It was processed in a steam/air mixture over-pressure retort at 121 °C with three different F0 values of 9, 12 and 15 min. Time-temperature data were collected during heat processing using an Ellab Sterilization Monitoring System. Thermal process times for F0 values of 9, 12, and 15 min were 20.36, 23.62, and 28.04 min, respectively. The cook value was obtained at 61.29, 61.90, and 79.85 min for F0 values of 9, 12, and 15 min, respectively. The product was commercially sterile processed at different lethality and heat penetration characteristics indicating similar heating (Jh) and cooling lag factor (Jc). Heating rate index (fh) value at F0 values of 9, 12 and 15 min was 20.45, 23.60 and 25.50 min, respectively. Texture profile such as hardness, springiness, gumminess and chewiness decreased as the F0 value increased. The L*, a* and b* values decreased with increasing F0 value. The organoleptic evaluation scored the highest for the product processed to F0 of 12 min. Based on the physicochemical properties and evaluation of sensory quality, F0 value of 12 min was found to be satisfactory for the preparation of stewed beef in retort pouches. Keywords : stewed beef ; retort pouch ; thermal processing ; F0 value ; heat penetration characteristicReferences
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Bindu, J., & Gopal, T.K.S. (2008). Heat penetration characteristics of smoked tuna in oil and brine in retort pouches at different rotational speeds. Journal of Food Processing and Preservation, 32(2), 231-246.
Bindu, J., Ravishankar, C.N., Dinesh, K., Mallick, A.K., & Gopal, T.K.S. (2011). Heat penetration characteristics and shelf life of ready to serve mahseer curry in opaque retortable pouches. Fishery Technology, 48(2), 141-148.
Bindu, J., Ravishankar, C.N., Gopal, T.K.S., & Mallick, A.K. (2010). Investigations on shelf life and heat penetration attributes of ready to eat. “Fish peera” from Anchory (Stolephorus commersoni) in retort pouches. Journal of Food Processing and Preservation, 34, 207-222.
Dasan, G.P., Bojayanaik, M., Gundubilli, D., Banavath, S.N., Siravati, M.R., Obaliah, M.C., & Alandur, V.S. (2021). Heat penetration characteristics and quality of ready-to-eat shrimp in masala (Litopenaeus vannamei) in flexible retortable pouches. Journal of Food Processing and Preservation, 45(5), e15411.
Frott, R., & Lewis, A.S. (1994). Canning of Meat and Fish Products. London: Chapman and Hall.
Girish, P.S., Nath, L., Thomas, R., Rajkumar, V., & Alam, T. (2018). Development of shelf stable ready‑to‑eat pork curry using retort processing technology. Journal of Packaging Technology and Research, 2, 61–66.
Hema, K., Velayutham, P., Mohan, C.O., Sukumar, D., Sundaramoorthy, B., Athithan, S., Sugumar, G., Ravishankar, C.N., & Ashok Kumar, K. (2021). Thermal process evaluation of analogue shrimp product (ASP) from lizard fish (Saurida tumbil) in retort pouches. Indian Journal of Animal Research, 55(2), 230-235.
Holdsworth, D., & Simpson, R. (2007). Thermal processing of packaged foods. New York: Springer-Verlag New York Inc.
Horner, W.F.A. (1992). Canning fish. In G.M. Hall. (Ed.), Fish Processing Technology. (pp. 114-153). New York: Blackie Academic and Professional.
Ma, L.Y., Deng, J.C., Ahed, E.M., & Adams, J.P. (1983). Canned shrimp texture as function of its heat history. Journal of Food Science, 48(2), 360–363.
Majumdar, K.R., Dhar, B., Roy, D., & Saha, A. (2015). Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics. Journal of Food Science and Technology, 52(9), 5671–5680.
Majumdar, R. K., Roy, D., & Saha, A. (2017). Textural and sensory characteristics of retort-processed freshwater prawn (Macrobrachium rosenbergii) in curry medium. International Journal of Food Properties, 20(11), 2487–2498.
Mohan, C.O., Ravishankar, C.N., Gopal, T.K.S., & Bindu, J. (2008). Thermal processing of prawn ‘kuruma’ in retortable pouches and aluminium cans. International Journal of Food Science and Technology, 43, 200–207.
Mugale, R., Patange, S.B., Joshi, V.R., Kulkarni, C.N., & Shirdhankar, M.M. (2018). Heat penetration characteristics and shelf life of ready to serve eel curry in retort pouch. International Journal of Current Microbiology and Applied Sciences, 7(2), 89-100.
Mohammedali Shihab, C.P., Hafeeda, P., Kumar, R., Kathiravan, T., & Nadanasabapathi, S. (2013). Development and evaluation of shelf stable retort processed ready-to-drink (RTD) traditional Thari Kanchi payasam in flexible retort pouches. International Food Research Journal, 20(5), 2247-2252.
NCA. (1968). Laboratory manual for food canners and processors (Vol. 1). Westport, CT: National Canners Association. AVI Publishing Co., pp.204–219.
Rajkumar, D., Dushyanthan, K., & Das, A.K. (2010). Retort pouch processing of Chettinad style goat meat curry a heritage meat product. Journal of Food Science and Technology, 47(4), 372-379.
Ranganna, S. (2000). Handbook of canning and aseptic packaging. New Delhi: Tata McGraw-Hill Publ Co Ltd.
Ravishankar, C.N., Gopal, T.K.S., & Vijayan, P.K. (2002). Studies on heat processing and storage of seer fish curry in retort pouches. Packaging Technology and Science,15, 3-7.
Shah, M.A., Bosco, S.J.D., Mir, S.A., & Sunooj, K.V. (2017). Evaluation of shelf life of retort pouch packaged Rogan josh, a traditional meat curry of Kashmir, India. Food Packaging and Shelf Life, 12, 76-82.
Sreenath, P.G., Martin, X.K.A., Ravishankar, C.N., Bindu, J., & Gopal, T.K.S. (2007). Standardisation of process parameters for ready-to-eat squid masala in indigenous polymer-coated tin-free steel cans. International Journal of Food Science and Technology, 42, 1148–1155.
Tribuzi, G., Aragao, G., & Laurindo, J.B. (2015). Processing of chopped mussel meat in retort pouch .Food Science and Technology (Campinas), 35(4), 612-619.
Bindu, J., & Gopal, T.K.S. (2008). Heat penetration characteristics of smoked tuna in oil and brine in retort pouches at different rotational speeds. Journal of Food Processing and Preservation, 32(2), 231-246.
Bindu, J., Ravishankar, C.N., Dinesh, K., Mallick, A.K., & Gopal, T.K.S. (2011). Heat penetration characteristics and shelf life of ready to serve mahseer curry in opaque retortable pouches. Fishery Technology, 48(2), 141-148.
Bindu, J., Ravishankar, C.N., Gopal, T.K.S., & Mallick, A.K. (2010). Investigations on shelf life and heat penetration attributes of ready to eat. “Fish peera” from Anchory (Stolephorus commersoni) in retort pouches. Journal of Food Processing and Preservation, 34, 207-222.
Dasan, G.P., Bojayanaik, M., Gundubilli, D., Banavath, S.N., Siravati, M.R., Obaliah, M.C., & Alandur, V.S. (2021). Heat penetration characteristics and quality of ready-to-eat shrimp in masala (Litopenaeus vannamei) in flexible retortable pouches. Journal of Food Processing and Preservation, 45(5), e15411.
Frott, R., & Lewis, A.S. (1994). Canning of Meat and Fish Products. London: Chapman and Hall.
Girish, P.S., Nath, L., Thomas, R., Rajkumar, V., & Alam, T. (2018). Development of shelf stable ready‑to‑eat pork curry using retort processing technology. Journal of Packaging Technology and Research, 2, 61–66.
Hema, K., Velayutham, P., Mohan, C.O., Sukumar, D., Sundaramoorthy, B., Athithan, S., Sugumar, G., Ravishankar, C.N., & Ashok Kumar, K. (2021). Thermal process evaluation of analogue shrimp product (ASP) from lizard fish (Saurida tumbil) in retort pouches. Indian Journal of Animal Research, 55(2), 230-235.
Holdsworth, D., & Simpson, R. (2007). Thermal processing of packaged foods. New York: Springer-Verlag New York Inc.
Horner, W.F.A. (1992). Canning fish. In G.M. Hall. (Ed.), Fish Processing Technology. (pp. 114-153). New York: Blackie Academic and Professional.
Ma, L.Y., Deng, J.C., Ahed, E.M., & Adams, J.P. (1983). Canned shrimp texture as function of its heat history. Journal of Food Science, 48(2), 360–363.
Majumdar, K.R., Dhar, B., Roy, D., & Saha, A. (2015). Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics. Journal of Food Science and Technology, 52(9), 5671–5680.
Majumdar, R. K., Roy, D., & Saha, A. (2017). Textural and sensory characteristics of retort-processed freshwater prawn (Macrobrachium rosenbergii) in curry medium. International Journal of Food Properties, 20(11), 2487–2498.
Mohan, C.O., Ravishankar, C.N., Gopal, T.K.S., & Bindu, J. (2008). Thermal processing of prawn ‘kuruma’ in retortable pouches and aluminium cans. International Journal of Food Science and Technology, 43, 200–207.
Mugale, R., Patange, S.B., Joshi, V.R., Kulkarni, C.N., & Shirdhankar, M.M. (2018). Heat penetration characteristics and shelf life of ready to serve eel curry in retort pouch. International Journal of Current Microbiology and Applied Sciences, 7(2), 89-100.
Mohammedali Shihab, C.P., Hafeeda, P., Kumar, R., Kathiravan, T., & Nadanasabapathi, S. (2013). Development and evaluation of shelf stable retort processed ready-to-drink (RTD) traditional Thari Kanchi payasam in flexible retort pouches. International Food Research Journal, 20(5), 2247-2252.
NCA. (1968). Laboratory manual for food canners and processors (Vol. 1). Westport, CT: National Canners Association. AVI Publishing Co., pp.204–219.
Rajkumar, D., Dushyanthan, K., & Das, A.K. (2010). Retort pouch processing of Chettinad style goat meat curry a heritage meat product. Journal of Food Science and Technology, 47(4), 372-379.
Ranganna, S. (2000). Handbook of canning and aseptic packaging. New Delhi: Tata McGraw-Hill Publ Co Ltd.
Ravishankar, C.N., Gopal, T.K.S., & Vijayan, P.K. (2002). Studies on heat processing and storage of seer fish curry in retort pouches. Packaging Technology and Science,15, 3-7.
Shah, M.A., Bosco, S.J.D., Mir, S.A., & Sunooj, K.V. (2017). Evaluation of shelf life of retort pouch packaged Rogan josh, a traditional meat curry of Kashmir, India. Food Packaging and Shelf Life, 12, 76-82.
Sreenath, P.G., Martin, X.K.A., Ravishankar, C.N., Bindu, J., & Gopal, T.K.S. (2007). Standardisation of process parameters for ready-to-eat squid masala in indigenous polymer-coated tin-free steel cans. International Journal of Food Science and Technology, 42, 1148–1155.
Tribuzi, G., Aragao, G., & Laurindo, J.B. (2015). Processing of chopped mussel meat in retort pouch .Food Science and Technology (Campinas), 35(4), 612-619.
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2023-01-04
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