Determination of thermal process schedule for emulsion type buffalo meat block in retort pouch

Objective: This study aimed to design a thermal process for three Mexican bean products packaged on flexible retort pouches and to compare the changes in quality, proximate composition, and antioxidant activity. Method: Three Mexican bean products: “pork beans” (PB), refried beans (RB), and mixed beans (MB, 50% “pork beans” and 50% refried beans), were packaged in retort pouches and processed in a steam/air retort at temperature 122°C, pressure = 2.6 kg·cm-2, come-up time = 13.5 min and 40 min of process, under overpressure conditions. Additionally, nine samples of each bean product packaged in plastic containers of 500 mL were added from the manufacturer's regular hot-fill processing line to be analyzed as control tests. Parameters of quality in all the products were evaluated. Research results and discussions: The Fo values were 13.2, 13.5, and 11.3 min for PB, RB, and MB, respectively. The beans thermally processed showed better protein, fiber, total phenolic, and essential minerals than traditional treatment, were viable, and did not need refrigerated storage. Research implications: The study of thermal processes in heat-resistant pouches in three types of ready-to-eat beans is a healthy and nutritious food alternative. Originality/Value: This study contributes to the development of sterilized foods safe by adjusting the temperature and process time to a Fo value that guarantees the destruction of Clostridium botulinum, with less impact on the final quality of the processed food.

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Determination of thermal process schedule for emulsion type buffalo meat block in retort pouch

Cited by 3 publications

References 14 publications

Chilling, Freezing, and Other Preservation Methods of Buffalo Meat

Chilling, Freezing, and Other Preservation Methods of Buffalo Meat

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Use of Flexible Retort Pouch as a Packaging Alternative for Three Mexican Ready-to-eat Bean Products

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