Shelf‐life Study of Retort Pouch Black Bean and Rice Burrito Combat Rations Packaged at Selected Residual Gas Levels

Abstract

Black bean and rice burrito meal-ready-to-eat individual-size ( M E ' S )entrkes were retorted in flexible pouches with four residual gas levels (10, 20, 30, 40 c d ) and stored at three temperatures (4.4. 26.7 and 37.8C). Storage temperature was more influential upon quality than residual gas beyond one month of storage. Physicochemical and trained sensory analyses demonstrated that burritos stored at 37.8C darkened over time, but burritos stored at 4.4 and 26.7C did not. Untrained consumers gave lower scores to burritos stored at 37.8C, which were dull, dark, dry, and compressed, than to burritos stored at 4.4C, which were glossy, light, sticky and moist throughout storage. Burrito shelf-life exceeded 6 months at 4.4C, but was limited to less than 3 months at 37.8C. Residual gas levels in black bean and rice burrito MRE's need not be specified as long as levels are maintained between 10-40 cm'.

Effect of Sterilizing Temperature on Physical Properties of Rice Porridge Mixed with Legumes and Job's Tear in Retortable Pouch

“…Retortable pouches become more attractive to food manufacture due to many advantages of retortable pouch; e.g., reducing a transportation cost due to its lightweight materials and extending a product's shelf life for 6 months to 2 years (Rodriguez et al . ). Moreover, comparing with rigid containers like cans and glass bottles, using retortable pouch can save more energy cost because of a slimmer profile and a higher ratio of surface area to volume resulting in a fast heat transfer (Rodriguez et al .…”

“…Moreover, comparing with rigid containers like cans and glass bottles, using retortable pouch can save more energy cost because of a slimmer profile and a higher ratio of surface area to volume resulting in a fast heat transfer (Rodriguez et al . ; Awuah et al . ; Mohan et al .…”

The Effects of Residual Air and Viscosity on the Rate of Heat Penetration of Retort Food Simulant in Pouch When Using Static and Oscillating Motions

“…Manufactures can reduce food and packaging waste and increase transportation volume when using flexible packaging compared to conventional cans (Technavio ). Making the switch from cans to flexible pouches reduces the thermal processing time, but the critical factors are not translatable from cans to pouches (Rodríguez and others ).…”

Nutritional Value Determination of Thermally Processed Potato Main Course in Retort Packaging

“…This method of food treatment guarantees a long-term storage at room temperature, providing the quality and microbiological safety (Catauro, 2012). Very important is the product compatibility with packaging material, so the correct choice of packaging is one of the ways to maintain maximum product quality, while maintaining the nutritional value of the product (Rodriguez, 2003;Olsson, 2004). The retort pouch minimizes the thermal damage to nutrient, sensory, and other food quality characteristics due to quicker heating based on the thinner package profile when compared to metal cans (Awuah, 2007).…”