Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces

Lee, Eun‐Seon; Park, Shin Young; Jeong, Young‐Gil; Jo, Byung-Chul; Kim, Minhui; Ha, Sang‐Do

doi:10.1007/s13765-015-0035-9

Cited by 7 publications

(5 citation statements)

References 28 publications

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“…This might occur due to the differences in processing steps of both products. 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.…”

Section: Resultsmentioning

confidence: 99%

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

Che Hassan,

Jamzuri,

Ahmad

et al. 2023

Mal. J. Fund. Appl. Sci.

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Home-based food was a new trend in food business industry where the sellers’ or the owners’ fully prepared and handled food for sale from their home. This online food business had start blooming since the beginning of the Covid-19 Pandemic due to various factors. Almost every Malaysian can produce and sell foods from their home, even without proper training and knowledge regarding food safety. These products were usually sold on online shopping platform or social media as marketing and ordering tools. The purpose of this research was to evaluate the status of Bacillus cereus that present in the selected home-based food products. Sambal belacan and sambal bilis, both packed in retort pouch and glass jar were chosen as representative samples. A total of 40 samples was purchased through online shopping platform, Shopee, with a pre-determined and appropriate screening. The method was set to simulate the real-life situation of how the home-based food purchasing were made by most peoples. The purchased samples were subjected to the enumeration of Bacillus cereus and total plate count (TPC). From the analysis, it was found that the B. cereus count of 8 out of 40 samples had exceeded the acceptable limit set by the Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods, 2009, which is >1x104 CFU/g. This study indicated that the home-based food products still possess a threat regarding the presence of pathogenic anaerobic bacteria. More data and studies were still needed to validate the food safety status of home-based food products in the market.

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Section: Resultsmentioning

confidence: 99%

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

Che Hassan,

Jamzuri,

Ahmad

et al. 2023

Mal. J. Fund. Appl. Sci.

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“…Accelerated shelf‐life testing was accomplished using elevated temperatures at least three points, about 5–10°C apart as described by Lee et al (2015). The retorted samples were stored in the incubator unit at 25, 35, and 45°C for 3 months to determine the major mode of deterioration.…”

Section: Methodsmentioning

confidence: 99%

Quality changes and experimental accelerated shelf‐life determination of ready‐to‐eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches

Ditudompo

Rungchang

Pachekrepapol

2022

Food Processing Preservation

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Rapidly changing lifestyles with less time for preparing foods has led to a significant increase in ready-to-eat (RTE) meals. The consumption of fish products has increased because of consumers' health consciousness. Fish are high in protein with balanced amino acid composition, provide polyunsaturated fatty acids, vitamins (A, B, and D), and minerals (P, Mg, Se, and I), and are low in cholesterol and easily digested (Gökoğlu and Yerlikaya, 2015;Tacon and Metian, 2013). The fact that fish is healthy and nutritious positively affected consumers' choice to choose fish products over other meat products (Morales and Higuchi, 2018).Striped catfish (Pangasius hypophthalmus), also known as sutchi catfish, tra fish, or dory fish, is one of the major fish species cultivated in the South-East Asia region, including Cambodia, Thailand, Indonesia, and Vietnam, and is widely exported as frozen fillets to over 80 countries because of its affordable price and white meat (Guimarães et al. 2016).Despite its low market price, which could serve as an adequate source for the production of value-added fish products, the meat of striped catfish is underutilized because of its soft texture (Chareonthaikij et al. 2018).

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“…Sensory evaluation was performed as described by Joshi and Somesh (2010) and (Lee et al, 2015) with modifications. The assessment team was composed of 10 professionals from the Food Institute.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Improvement of tomato sour soup fermentation by Lacticaseibacillus casei H1 addition

Zheng

Ping

et al. 2022

Food Processing Preservation

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The effect of Lacticaseibacillus casei H1 inoculation fermentation on the quality characteristics and metabolites of tomato sour soup was evaluated to ascertain determine the substances that improve the quality of tomato sour soup. The trends of the titratable acid, organic acid, and fatty acid contents showed that the inoculation of L. casei H1 accelerates the fermentation process. The sensory evaluation indicated that the tomato sour soup fermented by L. casei H1 was more acceptable than the soup from the spontaneously fermented soup. Further analysis of different metabolites and metabolic pathways found that inoculation of L. casei H1 produced more natural antibacterial substances (hydroxyisocaproic acid), essential polyunsaturated fatty acids (linoleic acid, all cis [6, 9, 12]-linolenic acid), and umami amino acids (L-arginine) (p < .05). Therefore, inoculation with L. casei H1 helped to improve the quality of tomato sour soup. These results provide data support for the use of L. casei H1 as an excellent starter for tomato fermentation. Novelty impact statement:• Differences of metabolic composition profiles in spontaneous and inoculation fermentation of tomato sour soup were explored.• Data support was provided for the use of Lacticaseibacillus casei H1 as an excellent starter for tomato sour soup.• The advantages of inoculating the dominant L. casei H1-fermented tomato sour soup were revealed by the differential metabolites and pathway analysis.

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Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces

Cited by 7 publications

References 28 publications

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

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

Quality changes and experimental accelerated shelf‐life determination of ready‐to‐eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches

Improvement of tomato sour soup fermentation by Lacticaseibacillus casei H1 addition

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