Shelf Life Evaluation of Bartlett Pears in Retort Pouches

Kluter, Robert A.; Nattress, Daniel; Dunne, C. Patrick; Popper, Richard

doi:10.1111/j.1365-2621.1996.tb10982.x

Cited by 14 publications

(9 citation statements)

References 11 publications

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“…Kluter et al . () also correlated instrumental measurements with the sensory scores for MRE pears and found an excellent inverse correlation between HMF concentration and sensory scores, including color quality and consumer acceptance.…”

Section: Resultsmentioning

confidence: 86%

“…The initial development and shelf life studies of the wet pack pears were conducted by researchers at the U.S. Army Natick Soldier Research, Development and Engineering Center (Kluter et al . ). These rations are designed for soldiers in the field to provide important nutrients, to be convenient to consume and to support morale by being highly desirable.…”

Section: Introductionmentioning

confidence: 97%

“…Kluter et al . () used the increase of HMF during storage at different temperatures to follow the changes in wet pack pears. Huelin et al .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Browning and Ascorbic Acid Degradation in Meals Ready-to-Eat Pear Rations in Accelerated Shelf Life

Maldonado

Bruins

Yang

et al. 2015

Journal of Food Processing and Preservation

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Pears in syrup in flexible pouches are part of the U.S. Army's Meals Ready-to-Eat rations, which are expected to have a shelf life of 3 years at 26.7C. However, browning during storage was reducing the shelf life. Pear pouches were subjected to complete headspace removal and rotation during retorting for extended shelf life of 45 days at 48.9C. The pears were tested for browning, ascorbic acid and headspace composition during storage. A combination of complete headspace removal and rotation of pouches during retorting increased the acceptability of pear by decreasing ascorbic acid degradation and browning. Aerobic and anaerobic ascorbic acid degradation reactions took place in the pears, with most of the aerobic degradation beginning during retorting. A lag period of several days between different stages of ascorbic acid degradation was detected. Finally, the ascorbic acid loss followed zero-order kinetics, with a reaction rate dependent on the initial concentration. PRACTICAL APPLICATIONSThis paper highlights the importance of minimizing the headspace volume during vacuum packaging and enhancing the application of heat transfer during retorting to improve the preservation of color of thermally processed pears in flexible pouches. This process also serves to reduce the ascorbic acid degradation during storage.

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Section: Resultsmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Browning and Ascorbic Acid Degradation in Meals Ready-to-Eat Pear Rations in Accelerated Shelf Life

Maldonado

Bruins

Yang

et al. 2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…Investigations into shelf-life evaluation of Bartlett pears in retort pouches for military use by Klutter et al (1996) showed that pears processed at temperature 190.4 • F for 3-4 minutes in a pH 4.0 sugar syrup scored better in terms of sensory tests than pears processed at temperature 204.8 • F in pH 3.5 syrup over 36 months of study at 39 • F and 70 • F.…”

Section: Canned Pearsmentioning

confidence: 99%

Apples and Pears: Production, Physicochemical and Nutritional Quality, and Major Products

Sinha

2012

Handbook of Fruits and Fruit Processing

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This chapter reviews important aspects of apple and pear production, quality, processing, and major products. Apples (Malus domestica) are the second leading fruits produced in the world. They are good sources of natural plant flavonoids having antioxidant properties. On average, about 46% of the polyphenolic compounds found in apples are concentrated in the skin and apples with the peel have higher antioxidant capacity than without the peel. Apples contain natural sugars, organic acids, dietary fiber, minerals, and vitamins. Regular consumption of one or more apples a day is suggested to reduce risks of lung and colon cancer.Similar to apples in production, postharvest handling and processing, pears (European pears: Pyrus communis L.; Asian pears: Pyrus serotina L.) are sweet, fleshy, dessert-type fruit. Fructose is the primary sugar in European pears and they contain more sorbitol than glucose and sucrose. Pears are good sources of fiber and micronutrients. The skin/peel of pears contains higher concentration of chlorogenic acid, flavonols, and arbutin than the flesh.

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“…They were requested to evaluate differences in overall sensory quality between the control and other samples. A coded control sample was included in each set of samples evaluated in order to check the reliability of each panel member and to provide a base score for each sample series (Kluter et al, 1996). A nine-point flavor scoring system was used for the evaluation.…”

Section: Sensory Evaluation Of Stored Soy-melon and Control Garimentioning

confidence: 99%

Effects of the Type and Point of Inclusion of Soy-Melon-Protein Supplement on the Sensory Qualities of “Gari” Semolina

Oluwamukomi¹

2013

JFR

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The effects of the type of enrichment and the stage of application of supplement on the sensory qualities of Soy-melon protein-enriched gari semolina were studied. Three protein supplements (Full fat, Defatted and Milk residue) were added to the gari meal before fermentation, after fermentation and after toasting. After toasting and cooling, the samples were subjected to sensory evaluation at weekly interval over a period of 32 weeks by 20 member sensory panel of the Federal University of Technology, Akure, Nigeria in order to determine its shelf life. The panel members were students and staff members who were used to the consumption and sensory evaluation of gari. They were instructed to evaluate differences in overall sensory quality between the control and other samples packaged in HDPE film and Woven sack and subjected to storage at 20, 30 and 40°C. A nine-point hedonic scoring system was used for the evaluation, where 1 = extremely disliked and 9 = extremely liked. Results obtained from other data on the flavor difference scores for each product were subjected to regression analysis based on the critical minimum panel mean score of 5.0 for shelf stability of the samples. The shelf lives for the samples at different storage conditions were determined from the slopes of the regression equations. Results showed that enrichment with soy-melon flour reduced the shelf life at a high temperature above 40°C from 148 weeks to 17 weeks. The shelf lives of samples packaged in HDPE were significantly higher than those packaged in woven sack. The shelf life was reduced significantly by increase in temperature which exhibited a negative correlation with the flavor scores.

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Shelf Life Evaluation of Bartlett Pears in Retort Pouches

Cited by 14 publications

References 11 publications

Browning and Ascorbic Acid Degradation in Meals Ready-to-Eat Pear Rations in Accelerated Shelf Life

Browning and Ascorbic Acid Degradation in Meals Ready-to-Eat Pear Rations in Accelerated Shelf Life

Apples and Pears: Production, Physicochemical and Nutritional Quality, and Major Products

Effects of the Type and Point of Inclusion of Soy-Melon-Protein Supplement on the Sensory Qualities of “Gari” Semolina

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