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

., Wan Nur Zahidah W.Z. and ., Raja Arief Deli R.N. and ., Noor Zainah A. and ., Norhida Arnieza M. and ., Mohd Fakhri H. (2024) Effect of Retort Processing on the Microbiological, Sensory Evaluation and Physicochemical properties of the Ready-To-Eat Grilled Beef. Asian Food Science Journal, 23 (5). pp. 1-10. ISSN 2581-7752

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Abstract

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.

Item Type: Article
Subjects: Euro Archives > Agricultural and Food Science
Depositing User: Managing Editor
Date Deposited: 30 Apr 2024 06:35
Last Modified: 10 May 2024 08:15
URI: http://publish7promo.com/id/eprint/4686

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