Preparation and storage stability of retort processed Chettinad chicken

Pengembangan Produk Sambal Andaliman (Zanthoxylum acanthopodium DC) Berkemasan Retort pouch: Studi Karakteristik Fisik, Kimia dan Sensoris

Sambal andaliman (Zanthoxylum acanthopodium DC) adalah sambal khas dari Sumatera Utara, Indonesia. Produk sambal andaliman instan berkemasan retort pouch merupakan produk pangan lokal yang diinovasi agar memiliki masa simpan yang panjang namun masih dalam kualitas yang baik. Perlakuan sterilisasi dan penambahan asam, perlu dilakukan untuk menambah masa simpannya akan tetapi perlu mempertahankan kualitas sensorinya. Penelitian ini bertujuan untuk mengetahui kombinasi lama sterilisasi dan konsentrasi asam sitrat terbaik terhadap karakterisasi sifat fisik, kimia, dan sensoris sambal andaliman. Metode pembuatan produk sambal dilakukan dengan pengukusan cabai, bawang merah, bawang putih, dan tomat yang difinalisasi dengan tahap penghalusan. Hasil penelitian menunjukkan bahwa sambal andaliman terbaik dilihat dari parameter kadar air, pH, aktivitas air, viskositas, dan warna adalah sambal dengan perlakuan: (1) lama sterilisasi 35 menit dan asam sitrat 5% (b/b) dan (2) lama sterilisasi 35 menit dan asam sitrat 3%. Berdasarkan hasil analisis sensoris yang dilakukan pada sambal terpilih bersama dengan sambal kontrol, diketahui bahwa seluruh parameter sensoris menunjukkan hasil yang tidak berbeda nyata, kecuali parameter rasa. Kesimpulannya, sambal terbaik pada penelitian ini adalah sambal dengan lama sterilisasi 35 menit dan asam sitrat 3%. Informasi ini sangat bermanfaat bagi wirausaha dibidang sambal khas untuk dapat memperpanjang masa simpan namun tetap mempertahankan kualitas sensorinya.AbstractAndaliman (Zanthoxylum acanthopodium DC) is traditional chili sauce from North Sumatera, Indonesia. Andaliman chili sauce prepared with retort pouch has known as local food product that was developed to have long shelf life but remaining good quality. Sterilzation and acid fortification were commonly used in manufacture, therefore the purpose of this research was to understand the best combination of sterilization time and citric acid concentration to Andaliman chili sauce’s physical, chemical, and sensory characteristics. Chili sauce was done by steaming fresh chili, onion, garlic, and tomato and followed by grinding. The research showed that the best andaliman chili sauce seeing from several parameter such as moisture content, pH, water activity, viscosity, and color was chili sauce with treatment of: (1) 35-minute sterilization time and 5% (w/w) citric acid concentration; and (2) 35-minute sterilization time and 3% citric acid concentration. Based on sensory analysis in two selected chili sauce and other chili sauce as controls, it has been discovered that all of the sensory parameter showed no significance, except taste parameter. As conclusion, the best andaliman chili sauce in this research was product with combination of 35-minutes sterilization time and 3% citric acid concentration. This information may open the knowledge to chili sauce producer to enhance the shelf life but keep maintaining good quality.

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat

Research background

Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredients such as gums. This article aims to investigate the effect of the hydrocolloids collagen, soy protein isolate, carrageenan and modified starch with different salt mass fractions on the retorted meat products.

Experimental approach

Firstly, solutions of the added hydrocolloids of different salt mass fractions in order to stimulate the salting-in effect were studied. Lipid oxidation, syneresis and water activity were analysed during shelf life to find the best overall treatments. Lastly, sensory and texture analyses were then performed to assess the impact of the added hydrocolloids.

Results and conclusions

Yield, cooking loss and water-holding capacity had better results when higher salt mass fractions with hydrocolloids were used. The physicochemical results distinguished collagen from the other tested hydrocolloids. Syneresis remained in similar ranges regardless of the treatment. No difference was observed in water activity either. However, sterilization, vacuum sealing and the addition of a hydrocolloid contributed to low oxidation levels in all treatments. Lastly, sensory, texture and shear force analyses confirmed that the products with collagen were harder and firmer than the control samples, which explains the preference of control samples by the panellists. Nevertheless, assessors did not perceive the presence of collagen.

Novelty and scientific contribution

Physicochemical and sensory characteristics of the retorted meat can be considerably improvedwhen brine and hydrocolloids are combined with the retort technology.

Development and evaluation of retort pouch processed chhenapoda (cheese based baked sweet)

A study has been undertaken to optimize ingredient proportions for preparation of chhenapoda and the effect of retort processing on its quality and storability. Chhenapoda was prepared from cottage cheese with standard practices followed by confectioners using different levels of semolina (0, 50, 100, 150, 200 g) and sugar (0, 100, 200, 300, 400 g) per kg cheese and ingredient proportion was optimized based on sensory scores. Prepared chhenapoda sample of 200 g were packed in pre-fabricated 3 side seal multilayer laminated retortable pouches, hermetically sealed and retort processed at different temperatures (100, 110 and 120 °C) and time intervals (15, 30 and 45 min). It was found from Response Surface Methodology (RSM) technique that addition of 18.5% sugar and 7.5% semolina with cottage cheese was optimum for chhenapoda preparation. Microbiological analysis showed that total plate count and yeast and mould count (YMC) decreased from 110 × 10⁷ to 4 × 10⁴ and YMC from 3 × 10³ to 0 respectively during retort processing (30 min thermal processing in laminated pouch at 120 °C). From the storage study, it can be concluded that retort processing of chhenapoda in laminated pouch at 120 °C for 30 min resulted in microbiological safe and sensory acceptable product which could be stored up to 30 days under refrigerated condition.

Isolation of Salmonella from ready-to-eat poultry meat and evaluation of its survival at low temperature, microwaving and simulated gastric fluids

A study was conducted to evaluate the risk of Salmonella contamination and its survival at different stages in chill ready-to-eat poultry meat products chain. Samples (n = 181) were collected and examined for the presence of Salmonella species. The bacteria were initially identified against polyvalent antisera "O" and "H", followed by confirmation with 16 s rDNA. The single Salmonella, isolate from the tested food samples showed 99.8 % phylogenetic similarity with Salmonella enterica. It was further evaluated for antibiotic sensitivity pattern and found resistant to four antibiotics including ampicillin, chloramphenicol, tetracycline and nalidixic acid. Salmonella associated with ready-to-eat poultry meat products were found active at storage temperature ≥4 °C in a challenge study. It was revealed that shape and weight of the meat pieces have direct influence on the reduction of pathogens during microwave heating. The 30 and 60 s microwaving (with radiation power fixed at 900 W) was found ineffective for the elimination of target bacteria (10(6)-10(7) CFU/g) in meat pieces with weight ≥90 g. Salmonella enterica was able to survive in simulated gastric fluid. The storage temperature and microwaving were found critical point for the transfer of pathogens through ready-to-eat poultry meat products to consumer in chill ready-to-eat poultry meat chain.