Development and evaluation of egg based ready-to-eat (RTE) products in flexible retort pouches

Abstract

Effect of retort (thermal) processing on the shelf life and safety of ethnic Indian food products namely egg curry and egg burji were investigated. Ready-to-eat egg products were packed in four layer laminated retort pouches and processed in a steam-air retort with overriding pressure. Timetemperature profile of thermal processing was determined and the same was used for heat penetration characteristics. The thermal processing parameters like retort temperature, heating lag factor (J h ), heating rate index (f h ), process time (B), F 0 value and cook value (C g ) were determined. The retort processed egg products were analysed for microbiological sensory and chemical characteristics under ambient (27-30°C) and accelerated temperature (45°C) for a period of 12 months. Microbiological analysis indicated that retort processing has significantly reduced the microbial loads (P ˂ 0.05). The changes in chemical characteristics and sensory quality on storage were insignificant. Microbiological analysis revealed that product was commercially sterile and fit for consumption. The samples were rated excellent by the taste panel and remained in good condition even after 12 months of storage under ambient conditions.

Self contained Food Sample Homogenization Filter Bag for Microbial Analysis

“…As the bag contained only diluent, the heat penetration profile was close to that of the retort with convection heat penetration profile and just 2 min difference was observed. The heat penetration observed during come up time was more rapid when compared to that during our egg curry preservation process where conduction heat penetration profile was observed due to the solid nature of the food 16 . Retort temperature and heat penetration profiles of diluent with process lethality are presented in Fig 3. The pET/Nylon/cast polypropylene laminate along with polypropylene filter layer of All-In-Bag were found to be withstanding the sterilisation temperatures and thus no physical changes or damages such as de-lamination or seal opening were observed after sterilisation.…”

Proximate Composition, Microbial, and Sensory Assessment of Smoked Clarias gariepinus Packaged in Retort Pouch

“…Studies like those by Kaushik et al (2017) reinforce our findings, where AL-based retort pouches extended the microbial acceptability of food products. The sharp contrast in microbial loads between RPS and URS underscores the critical role of packaging in food safety, a conclusion supported by Kumar et al (2015) and Afoakwa (2014), who documented similar declines in microbial counts in retort-processed foods.…”

Bacillus cereus Contamination in Selected Home-based Food Products Sold Throughout Malaysia

“…Products packaged in retort pouch were subjected to retort processing as additional heat treatment to kill off most bacteria and spores [31]. Previous study by many group of researchers [2,30,57], proved that their respective samples namely soy-peas curry, egg curry and Indian pancakes had achieved commercial sterility after been packed in retort pouch and subjected to retort processing. However, this not always been the case.…”