The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products

Byun, Youngjae; Hong, Seung In; Mangalassary, Sunil; Bae, Hojae; Cooksey, Kay; Park, Hyun Jin; Whiteside, Scott

doi:10.1016/j.lwt.2010.01.009

Cited by 21 publications

(9 citation statements)

References 16 publications

(14 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although there was a decrease in OA score of the product along with the storage period, it was always above the threshold level of acceptability. Similar observations have been made by earlier researchers where sensory acceptability of the retort processed food was found good at the end of even long storage periods (Bindu et al 2007;Byun et al 2010;Jha et al 2011Jha et al , 2012.…”

Section: Changes In Sensory Attributes Of the Chhana Roll During Storagesupporting

confidence: 89%

Development of a Process for Manufacture of the Shelf-Stable Chhana Roll and Its Physicochemical Properties

Jat

Jha

Jafri

et al. 2013

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The chhana roll is an indigenous, milk‐based sweet of the Indian subcontinent that is sold at cottage scale without any packaging. It is prepared from chhana, an intermediate product obtained from heat and acid coagulation of milk. In order to enhance its shelf life, the product was processed in a retort pouch using a stationary retort. Product optimization was carried out through response surface methodology using two variables, i.e., level of nisin (0.00–692 IU/g) and process time (15–25 min). The Fo varied from 4.48 to 12.04 min. The lag period for the heating curve, jh (0.82–0.96), heating rate index, fh (8.5–13.9 min) and the lag factor for the cooling curve, jc (0.83–1.77) implied a conductive heating regime. The total process time (B′) ranged from 13.94 to 28.13 min. The process time of 15 min and nisin concentration of 118.73 IU/g resulted in a shelf life of 90 days at 37C. Practical Applications The chhana roll is an indigenous, milk‐based sweet of Indian subcontinent. It is sold at cottage scale without any packaging. There is no large‐scale process to manufacture this product, which could result in its commercialization. However, it is also very susceptible to microbial spoilage due to unhygienic conditions adopted during its manufacture, handling and its poor packaging. Hence, with a view to improve the shelf life of the chhana roll, it was subjected to thermal sterilization in combination with a biopreservative. This study could be useful as it aims at developing a large‐scale retort‐based process for production of the channa roll with a commercially useful shelf life under ambient conditions.

show abstract

Section: Changes In Sensory Attributes Of the Chhana Roll During Storagesupporting

confidence: 89%

Development of a Process for Manufacture of the Shelf-Stable Chhana Roll and Its Physicochemical Properties

Jat

Jha

Jafri

et al. 2013

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…Metal oxide coated multilayer polymeric films provide an excellent alternative to foil‐based packaging. In addition, such packaging has a higher transparency and can pass through metal detectors while imparting very high barrier to oxygen and moisture (Byun et al., ; Byun, Bae, Cooksey, & Whiteside, ).…”

Section: Introductionmentioning

confidence: 99%

Development of an Oxygen Sensitive Model Gel System to Detect Defects in Metal Oxide Coated Multilayer Polymeric Films

Parhi

Bhunia

Rasco

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

Metal oxide coated multilayered polymeric pouches provide a suitable alternative to foil‐based packaging for shelf‐stable products with extended shelf‐life. The barrier performance of these films depends upon the integrity of the metal oxide coating which can develop defects as a result of thermal processing and improper handling. In this work, we developed a methodology to visually identify these defects using an oxygen‐sensitive model gel system. Four pouches with different metal oxide coatings: MOA (Coated PET), MOB (SiOx‐coated PET), MOC (Overlayer‐AlOx‐Organic‐coated PET), MOD (Overlayer‐SiOx‐coated PET) were filled with water and retort‐processed for 30 and 40 min at 121 °C. After processing, the pouches were cut open, dried and subsequently filled with a gel containing methylene blue that changes color in the presence of oxygen. The pouches were then stored at 23 and 40 °C for 180 and 90 days, respectively. Defects were identified by observing the localized color change from yellow to blue in the packaged gel. These observations were confirmed through measurement of oxygen and water vapor transmission rates, as well as SEM and CLSM analyses. The MOC pouches showed the least change in barrier properties after thermal processing. This was due to crosslinking in the organic coating and protection provided by the overlayer. The melting enthalpy of all films increased significantly (P < 0.05) after sterilization. This may increase the brittleness of the substrates after processing. Findings may be used to improve the barrier performance of metal oxide coated polymeric films intended for food packaging applications. Practical Application In this study, we developed a methylene blue‐based, oxygen‐sensitive model gel system to identify defects in metal oxide coated polymeric structures induced by thermal processing and mechanical stresses. We also performed a comprehensive analysis of these defects through CLSM and SEM. The gel system and methodology developed may be useful in the design and development of high barrier metal oxide coated films.

show abstract

“…In the current study, shear force was lower than reported in the literature results. Variation in the shear force across studies likely results from variables such as equipment used, target F 0 , type, size, and post-harvest age of shrimp, pre-treatment of shrimp, such as blanching, presence and concentration of phosphate, sulfites, or other ingredients (Byun et al, 2010;Hassan and Ramaswamy, 2013). Shear force of commercially available shrimp products are reported ( Table 3).…”

Section: Texture (G-f)mentioning

confidence: 99%

Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

Dixon

Watts

King³

et al. 2020

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Shelf-stable, ready-to-eat shrimp offer a convenient, portion-controlled option for a highly desirable seafood commodity. The perishability of shrimp requires tight cold-temperature control during distribution and handling. Thermal processing of shrimp was evaluated in a multimode retort with automated control of come-up, heat, and cool times and with addition of high-speed reciprocal agitation. Reciprocal agitation was compared with static retort for thermal process and quality parameters, including cook time, process time to achieve target lethality (F 0), cook yield, texture, and appearance of shelf-stable shrimp. Total retort thermal processing times decreased from 30 min at 0 shakes per minute (SPM) to 17.1 min at 180 SPM to achieve same F 0. The time to reach targeted F 0 value of 6 min decreased by 29, 37, and 42% for 45, 90, and 180 SPM, respectively, compared with static retort thermal processing. The shrimp blanch yield was about 90% and retort yield was 70-75% after retort thermal processing for all retort runs (0, 45, 90, and 180 SPM). Shear force texture was significantly higher at all agitation speeds compared with static retort processing with values of 384, 422, and 475 g-F with increasing agitation and 294 g-F at static conditions. Increase surface sloughing and sedimentation was observed at higher agitation speeds. Oxygen headspace was under 1% for containers flushed with nitrogen, and the rigid plastic containers used for retort packaging were not adversely affected by either static or by reciprocal agitation up to 180 SPM. Thermal processing with reciprocal agitation at 90 or 180 SPM achieves similar (p > 0.05) shear force. Reciprocal agitation at 90 SPM is recommended for improved retort efficiency and increased textural quality of retorted shrimp. A sustainable, high-quality canned shrimp that can be stored at ambient temperature can be produced by reciprocal agitation retorts.

show abstract

The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products

Cited by 21 publications

References 16 publications

Development of a Process for Manufacture of the Shelf-Stable Chhana Roll and Its Physicochemical Properties

Development of a Process for Manufacture of the Shelf-Stable Chhana Roll and Its Physicochemical Properties

Development of an Oxygen Sensitive Model Gel System to Detect Defects in Metal Oxide Coated Multilayer Polymeric Films

Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

Contact Info

Product

Resources

About