Microwave pasteurization for ready-to-eat meals

Tang, Juming; Hong, Yong Deog; Inanoglu, Sumeyye; Liu, Frank

doi:10.1016/j.cofs.2018.10.004

Cited by 90 publications

(65 citation statements)

References 50 publications

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“…On the day following cooking, the nonfrozen fried rice samples were processed in a pilot-scale, MAPS in the Food Processing Pilot Plant at Washington State University, Pullman, WA, USA. A detailed description of MAPS can be found in Tang et al (2018). Before processing, 250 g of the rice was weighed into polypropylene and EVOH trays (Silgan PFC) and sealed with a lid film with the same composition reported by Barnett, Sablani, Tang, and Ross (2019), under the following conditions: 200°C for 4 s under a 65 mbar vacuum with a 400 mbar nitrogen flush.…”

Section: Maps-processingmentioning

confidence: 99%

Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage

Montero

Sablani

Tang

et al. 2020

Journal of Food Science

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Companies producing ready‐to‐eat (RTE) meals are looking for processing alternatives that allow them to gain presence in the supermarket chill section. Microwave‐assisted pasteurization systems (MAPS) offer the potential to produce safe, high‐quality foods. This research examined sensory, physical, chemical, and microbial changes in fried rice processed with MAPS and stored at 7 °C over a 6‐week storage period. Additional fried rice samples (cooked but not MAPS‐processed) were stored at –31 °C and were used as the control. Randomly selected trays of each type of rice were analyzed at 1, 4, and 6 weeks of storage. Aroma, appearance, taste/flavor, texture, mouthfeel, and aftertaste were evaluated by a semitrained sensory panel with rate‐all‐that‐apply questions. The type of rice treatment (MAPS or control) significantly influenced sensory attributes (P < 0.05), with firm texture attribute of the egg being more intense in the MAPS‐rice compared to the control. In addition, storage time affected the sensory modalities of both rice samples, including aroma, appearance, and taste/flavor (P < 0.05). No spoilage‐associated sensory attributes were detected in the MAPS‐rice during storage. At each examination point, various physical, chemical, and microbial analyses were conducted for the MAPS‐ and control rice. From the physical and chemical perspective, the MAPS‐rice did not present relevant changes over the period tested. Microbial growth was the main cause of spoilage of the MAPS‐rice; however, MAPS was able to extend the regular 5‐day shelf life of a chilled fried rice meal to 6 weeks, demonstrating the potential of this technology for the RTE industry. Practical Application The findings of this study indicate that, by applying microwave technology to RTE fried rice, the shelf life can be extended from 5 to 7 days up to 42 days (6 weeks) when stored at 7 °C. This temperature closely mimics that of consumers’ refrigerators in the United States. This study also shows the potential of working with a semitrained panel and RATA questions when characterizing sensory changes during storage.

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Section: Maps-processingmentioning

confidence: 99%

Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage

Montero

Sablani

Tang

et al. 2020

Journal of Food Science

Self Cite

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“…They reported that the placement and geometry of the food component in the packages had a significant role in providing microwave heating uniformity in multicomponent food systems. Until now, microwave techniques have been used widely as an effective cooking method for preserving food nutrients (Burfoot et al, 1988;Tang et al, 2018). However, the application of this treatment as a post pasteurization method is still lacking.…”

Section: Introductionmentioning

confidence: 99%

Effect of thermosonication or microwave heating for post pasteurization on chemical, physical, and sensory characteristics of prototype sausage

2020

ANRES

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Thermosonication or microwave techniques were applied to sausage samples as post pasteurization methods. The pasteurization was performed either in an ultrasonic bath at 80°C for 20 min, 30 min and 40 min or in a microwave at power levels of 400 W, 600 W and 800 W for 15 s or 30 s and compared to conventional pasteurization (75°C for 15 min) and the control (without pasteurization). The results showed that thermosonication and microwaves effectively inhibited microbial growth during storage. However, these techniques significantly (p < 0.05) affected the hardness, springiness, cohesiveness and chewiness of the treated sausages. There were no significant (p > 0.05) differences in the sensory characteristics of the treated samples from those of the conventional pasteurization samples. The optimal thermosonication conditions were 80°C for 20 min and maintained the quality and extended the shelf life, while microwave heating at a power level of 400 W for 30 s produced similar inhibition results. Hence, thermosonication or microwave heating have potential for application in sausage production to extend the shelf life of sausage products and to maintain overall quality with greater energy efficiency.

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“…Listeria monocytogenes is an important food‐borne human pathogen, which is an aerobic and facultative anaerobic organism, able to grow under refrigerated conditions, and relatively heat resistant. Ubiquitous and persistent in food‐processing environments, it may occur in food products due to postcontamination . If the pathogen is not adequately inactivated by heating the food before consumption, this will pose a health risk to the consumer …”

Section: Introductionmentioning

confidence: 99%

“…Ubiquitous and persistent in food-processing environments, it may occur in food products due to postcontamination. [6][7][8][9] If the pathogen is not adequately inactivated by heating the food before consumption, this will pose a health risk to the consumer. 10 To optimize the shelf life of packaged cooked and refrigerated ready-to-heat foods subject to postcontamination, modified atmosphere packaging (MAP) is often applied.…”

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Effect of packaging oxygen transmission rate on the shelf life of ready‐to‐heat foods susceptible to postcontamination during refrigerated and illuminated storage

et al. 2019

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Since more and more pressure is exerted to reduce the use of plastic packaging materials, optimizing the use of food packaging is opportune. The aim of this study was to evaluate the combined effect of packaging materials, spanning a range of oxygen transmission rates (OTR), and retail illumination, on the microbial shelf life and safety of refrigerated ready‐to‐heat foods. Cooked potato slices were packaged in OPA/PP bags with a high OTR (28.85 ccO2/m2/d) and OPA‐EVOH/PP bags with a low OTR (6.57 ccO2/m2/d). Cooked composite meals were packaged in tray and foil combinations, also spanning a range of OTR: PP trays (2.09 ccO2/tray/d) with OPA/PP foils (28.85 ccO2/m2/d), PP trays with OPA‐EVOH/PP (6.57 ccO2/m2/d) foils, and PET trays (0.07 ccO2/tray/d) with PET top foil (32.86 ccO2/m2/d) . The packages were stored in a dark environment, or under fluorescent or LED light. Due to the rapid growth of lactic acid bacteria, the microbial shelf life of both food products was largely unaffected by the type of barrier. Illumination at 1000 lux for 12 hours per day led to temperature differences significantly affecting microbial growth. Based on the results, it could be concluded that re‐evaluating packaging material choices for these foods may prove valuable, since the use of high‐barrier multilayer packaging materials may be considered as a case of overpackaging.

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Microwave pasteurization for ready-to-eat meals

Cited by 90 publications

References 50 publications

Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage

Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage

Effect of thermosonication or microwave heating for post pasteurization on chemical, physical, and sensory characteristics of prototype sausage

Effect of packaging oxygen transmission rate on the shelf life of ready‐to‐heat foods susceptible to postcontamination during refrigerated and illuminated storage

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