Effect of sterilization parameters on quality of commercially-prepared instant soups

Abstract

Ready-made meals have gained attention due to saving additional time, which can be spent with family; even better if they do not contain preservatives. At the moment such combination can be obtained using sterilization. The aim of the research was to evaluate and compare currently used processing parameters and packaging solutions to alternative options in order to improve the quality of two commercially-prepared instant soups. A total of seven sterilization, preparation method and packaging combinations were tested for yellow pea soup and fresh cabbage borsch. Such parameters as water activity, pH, aroma volatiles, colour, density of soups and hardness of vegetable pieces, in addition to sensory evaluation by experts were analysed. The results show that it is possible to shorten sterilization cycle up to two times by replacing glass jars with flexible multilayer doypacks, which would have a potential economic benefit by significantly decreasing energy consumption during production. Correct sterilization parameters can retain more intense colour and higher sum of aroma volatiles in addition to excellent sensory quality of both borsch and pea soup. In order to obtain reduced energy consumption and very good quality for both soups the recommended processing parameters are: cold preparation method, doypack packaging and sterilization at 116 ºC temperature.

Market Analysis and Meal Ready-to-Eat Main Course Development in the Context of Military Use

“…retort sterilisation. The sterilisation process(Kirse- Ozolina et al, 2019) was performed in a PANINI SN4280 steam-air retort (Panini Ltd., Italy) at Kronis Ltd. production facilities. The calculated F 0 value for all samples was 20 ± 5 minutes.…”