Effects of Retorting and Storage on Liquid Mass Transfer in Canned Skipjack (Katsuwonas Pelamis) Muscle

Bell, Jon W.; Farkas, Brian E.; Hale, Scott A.; Lanier, Tyre C.

doi:10.1111/j.1745-4549.2002.tb00484.x

Cited by 6 publications

(10 citation statements)

References 17 publications

(11 reference statements)

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“…The spores of Clostridium botulinum in low-acid products (pH > 4.6) can be destroyed at the F 0 of 3 min, but more severe conditions are still in need to control spoilage organisms. [18,19] Bell et al [9] studied the mass loss of precooked tuna muscle at the F 0 of 4 min during retorting and the storage in cans. Simpson et al [20] established a mathematical model for the thermal processing of seafood packed in retortable pouches at a minimum F 0 of 4.5 min.…”

Section: Thermal Sterilization Of Sscmentioning

confidence: 99%

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Effect of Thermal Sterilization on the Selected Quality Attributes of Sweet and Sour Carp

Fengyu

Xia

et al. 2014

International Journal of Food Properties

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In this study, a traditional Chinese dish, a ready-to-eat sweet and sour carp was developed. The effects of sterilization temperature (110, 115, 121, and 130 • C) on the selected properties, including heat penetration characteristics, as well as rheological, instrumental color, texture, and sensory attributes, were investigated at the same lethality value (F 0 ) of 4.5 min. The results showed that the heat penetration parameters of cooking value (C-value) and the ratio of C-value to F 0 value (C-value/F 0 ) exhibited an inverse relationship with processing temperature. The color and rheological properties of the sauce and the texture of the fish sterilized at 130 • C were better preserved compared to those sterilized at other temperatures. The sensory attributes of the product sterilized at 130 • C scored highest among the final products sterilized at the four temperatures. This study suggested that short-time sterilization at a high temperature can minimize the negative thermal impact on sweet and sour carp product, which would be feasible in the practical production.

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Section: Thermal Sterilization Of Sscmentioning

confidence: 99%

“…The effects of thermal sterilization on the final qualities of SSC products, including fish texture as well as sauce color and rheological properties, were compared at 110, 115, 121, and 130 • C at the same F 0 value of 4.5 min (recommend F 0 range for canned fish products: 4-6 min). [9] MATERIALS AND METHODS…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermal Sterilization on the Selected Quality Attributes of Sweet and Sour Carp

Fengyu

Xia

et al. 2014

International Journal of Food Properties

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“…As expected, all process combinations resulted in mass loss, which is in line with results obtained by other authors for single variables of interest (salt or retort process). The work of Bell and others (2002) is the most similar to this study, but it was made with tuna muscle, they did not specify the precooking step and salt addition. They reported a mass loss of 17% (which was assessed from a graph, not reported as a number) considering just the retort step.…”

Section: Resultsmentioning

confidence: 98%

“…However, this heat treatment also denatures the protein in the mussel meats releasing water from the soluble proteins and lipids that are expelled from the mussel tissue (Kramer and Szczesniak 1973; Leander and others 1980; Skipnes and others 2002). Bell and others (2002) studied the precooking process on tuna muscle destined for canning, concluding that reduction in muscle mass impacted productivity of the tuna canning industry. Thus, precooking is a process most important to product quality and industrial productivity (Lassen 1965; Chai and others 1991).…”

Section: Introductionmentioning

confidence: 99%

Commercially Sterilized Mussel Meats (Mytilus chilensis): A Study on Process Yield

Almonacid

Bustamante

Simpson

et al. 2012

Journal of Food Science

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The processing steps most responsible for yield loss in the manufacture of canned mussel meats are the thermal treatments of precooking to remove meats from shells, and thermal processing (retorting) to render the final canned product commercially sterile for long-term shelf stability. The objective of this study was to investigate and evaluate the impact of different combinations of process variables on the ultimate drained weight in the final mussel product (Mytilu chilensis), while verifying that any differences found were statistically and economically significant. The process variables selected for this study were precooking time, brine salt concentration, and retort temperature. Results indicated 2 combinations of process variables producing the widest difference in final drained weight, designated best combination and worst combination with 35% and 29% yield, respectively. Significance of this difference was determined by employing a Bootstrap methodology, which assumes an empirical distribution of statistical error. A difference of nearly 6 percentage points in total yield was found. This represents a 20% increase in annual sales from the same quantity of raw material, in addition to increase in yield, the conditions for the best process included a retort process time 65% shorter than that for the worst process, this difference in yield could have significant economic impact, important to the mussel canning industry.

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“…The thermal treatment that is delivered to the food packed inside the container results in the changes that have both positive and negative effects on various sensory and nutritive qualities. Bell et al (2002) reported that a process temperature greater than 100C results in physicochemical changes that affect the final quality and yield of a canned product. Whether the effect is beneficial or harmful, it is primarily reflected on the sensory attributes of the food of which the easily perceived ones are the color and texture.…”

Section: Introductionmentioning

confidence: 99%

HEAT PENETRATION CHARACTERISTICS AND QUALITY CHANGES OF INDIAN MACKEREL (RASTRELLIGER KANAGURTA) CANNED IN BRINE AT DIFFERENT RETORT TEMPERATURES

Sreenath

Abhilash

Ravishankar

et al. 2009

J Food Process Engineering

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Indian mackerel (Rastrelliger kanagurta) was processed in brine in indigenous polymer‐coated tin‐free steel cans to a common lethality value of 8 min at three different retort temperatures, namely 115, 121 and 130C. All the three batches were found to be commercially sterile upon testing using sodium thioglycollate broth. The heat penetration parameters were found to be significantly influenced by the retort temperature. The lag factor of heating (jh value) decreased, whereas the lag factor of cooling (jc value) increased with increase of retort temperature (P < 0.05). The heating rate index (fh value) showed a decreasing trend with increase of retort temperature. The total process time (TPT) taken to attain the targeted lethality decreased with increase in retort temperature. At 115, 121 and 130C, the targeted lethality value could be attained in 60, 33 and 15 min, respectively. Thermal processing mackerel at 121 and 130C helped in reducing the TPT by 45 and 75% as compared to those processed at 115C. Cook value (CV) maintained an inverse relationship with retort temperature. At 121 and 130C, the CV recorded was 36 and 55% lower than at 115C. CV to F0value ratios at 115, 121 and 130C were 15.25, 9.75 and 6.88, respectively. Mackerel samples processed at three retort temperatures were analyzed for their sensory qualities employing subjective and objective methods. Statistical analysis indicated the significance of retort temperature on the color and texture profile attributes, and the sensoryqualities of mackerel (P < 0.05). Analysis of Commission Internationale d’Eclairage lab values show that the L*value increased, while the a*value decreased with increase of retort temperature. The b*value did not show much difference with retort temperature. Instrumental analysis of texture showed that texture profile attributes and Warner–Bratzler shear force of mackerel muscle reduced with precooking and subsequent thermal processing. Among the thermally processed samples, better textural attributes were associated with samples processed at higher temperature. Sensory analysis revealed that all the sensory attributes except flavor are significantly affected by the retort temperature (P < 0.05). PRACTICAL APPLICATIONS This work describes the effect of three different retort temperatures on heat penetration characteristics, instrumental color, texture and sensory attributes of mackerel canned in brine to a common lethality value. The study indicates that processing at higher temperature helps in reducing the duration of exposure of the product to heat treatment, which ultimately yielded a product with better color, texture and sensory attributes in comparison to products processed at lower temperatures. The reduction in processing time has its implications on the economics of production in case of commercial operation.

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Effects of Retorting and Storage on Liquid Mass Transfer in Canned Skipjack (Katsuwonas Pelamis) Muscle

Cited by 6 publications

References 17 publications

Effect of Thermal Sterilization on the Selected Quality Attributes of Sweet and Sour Carp

Effect of Thermal Sterilization on the Selected Quality Attributes of Sweet and Sour Carp

Commercially Sterilized Mussel Meats (Mytilus chilensis): A Study on Process Yield

HEAT PENETRATION CHARACTERISTICS AND QUALITY CHANGES OF INDIAN MACKEREL (RASTRELLIGER KANAGURTA) CANNED IN BRINE AT DIFFERENT RETORT TEMPERATURES

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