Shelf-Life of Ready-To-Eat Retort Processed Pepper Chicken

Nalini, P.; Abraham, Robinson J.J.; Rao, V. Appa; Babu, R. Narendra; Rajkumar, T.; Rajkumar, R. S.; Kathiravan, R.

doi:10.20546/ijcmas.2018.703.097

Cited by 5 publications

(5 citation statements)

References 11 publications

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“…However, this not always been the case. Frediansyah et al, [14] and Nalini et al, [37], shows that their products (beef rendang and pepper chicken, respectively) can still retain small numbers of bacteria inside the retort pouch even after retort processing. This can occur due to various factors such as equipment (retort) faulty, sealing failure, not enough time/temperature for processing and poor heat penetration of foods.…”

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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“…The development of the Formula Method used in this study was published by [38] with the basic equation steps below: To estimate the F 0 value of the system, we used formula (4), (5), (6), (7), (10), and (8). To estimate the B and P t value, we used formula (4), (5), (6), (10), (7), (11), and (12). The F 0 value was estimated using T r target of 253°F (122.7°C) and 250°F (121.1°C) in F 0 value target of 4, 5, 8, 10, and 12 minutes.…”

Section: Methodsmentioning

confidence: 99%

“…Research on sterilization food had developed in a variety of packaging, whether it is cans and flexible pouch bags [7]- [12]. Studies on food preservation using packaging technology had been developed in some methods, such as sterilization using steam sterilization, HPP, pasteurization, osmotic pressure, radio frequency usage, Microwaveassisted thermal sterilization system (MATS), until the user of thermal sterilization for High-moisture snack.…”

Section: Introductionmentioning

confidence: 99%

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

Praharasti¹,

Kusumaningrum²,

Nurhikmat³

et al. 2020

Int. J. Adv. Sci. Eng. Inf. Technol.

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The existence of a ready-to-eat meal with a long shelf life is essential, particularly for emergency food and military diet, as well as for alternative food for modern society. Rendang is a well-known Indonesian traditional food which may be packaged in a retort bag by employing a sterilization process. The sterilization value of Rendang is presently still limited. This study aimed to estimate sterilization value or heat sufficiency (F 0) using the General Method and the Ball Formula Method. The estimated value was then compared with the value obtained from the experiment. It was further used to predict process time (P t) to minimize the need for trial optimization on the product. The thermal sterilization process was carried out using a horizontal retort with a pressure of 1.3 bar for 40 minutes. The results showed that the F 0 values predicted were in a close agreement with the observed (experimental) values. F 0 values were 5.88, 5.17, and 5.91 minutes for the General Method, Formula Method, and the observation, respectively. The P t values of Beef Rendang in a retort bag with F 0 values of 4, 5, 8, 10, and 12 minutes were 25, 27, 31, 34, and 36 minutes for retort temperature of 123°C, respectively. Whereas for a retort temperature of 121°C, the P t values were 28, 30, 36, 39, and 42 minutes, respectively. In conclusion, both the General Method and Ball Formula are accurate to estimate the sterilization value of Beef Rendang packaged in Retort Pouch.

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“…The high temperatures can cause evaporation of water, resulting in a dryer product. This can be mitigated by the addition of water or other moisture-retaining ingredients [39][40][41]. Fig.…”

Section: Table 1 Microbiological Analysis On Grilled Beef At Differentmentioning

confidence: 99%

Effect of Retort Processing on the Microbiological, Sensory Evaluation and Physicochemical properties of the Ready-To-Eat Grilled Beef

Wan Nur Zahidah W.Z.,

Raja Arief Deli R.N.,

et al. 2024

AFSJ

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Retort processing is a method of preserving food by heating it in hermetically sealed containers like cans, glass jars and retortable pouches. Objective: The objective of this paper is to look at the effect of retort processing on grilled beef in retort pouches for microbiological, physicochemical, and sensory quality. Materials and Methods: Ready-to-eat (RTE) grilled beef was thermally processed at different Fo values (sterilization unit) of 8, 10 and 12 at the temperature of 121 °C. Before the thermal process, beef was marinated and grilled at 200 °C, for 20 min. The filled and sealed pouches were then subjected to retort processing for optimizing the Fo value at process temperature. Grilled beef without a retort process is subjected to a control sample. The effect of different Fo values on the microbiological (total plate count, yeast& mould, Ecoli, coliform. Salmonella and staph aureus) sensory evaluation and physicochemical properties were evaluated. Results: Results on the microbial analysis showed that there is no growth of bacteria for all Fo values tested. The sensory evaluation scored the highest for the product processed at 121 °C, Fo 12 for overall acceptance attributes. For moisture analysis, as the Fo value increases the moisture content decreases. Retort processed grilled beef had significantly lower L*, a* and b* values as the Fo value increases. Conclusion: It is concluded that grilled beef product retorted to Fo 12, 121 °C, had acceptable microbiological limits, highest score of organoleptic evaluation and acceptable physicochemical characteristics.

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Shelf-Life of Ready-To-Eat Retort Processed Pepper Chicken

Cited by 5 publications

References 11 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

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

Effect of Retort Processing on the Microbiological, Sensory Evaluation and Physicochemical properties of the Ready-To-Eat Grilled Beef

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