Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)

Abstract

Twenty formulas of eggplant dip, motabbal al-bathinjan in Arabic (MB), using different percentages of grilled eggplant, tahina (sesame pulp), and yogurt with constant levels of salt and citric acid were prepared and evaluated for the overall acceptability. The formula composed of 84.2% pulp of peeled grilled eggplant and 14% tahina without the addition of yogurt was found the most acceptable. The cold point of the canned MB was found to be in the geometric centre of the can. Canning of MB was conducted using three time/temperature combinations at the centre (80°C/5 min, 85°C/4 min, and 90°C/3 min). It was found that all heat-processes applied resulted in a commercially sterile canned MB with a high sensorial quality, as evidenced by the results of microbiological examinations, incubation tests, and sensory evaluation. Based on bacillus coagulans, that may grow and cause flat sour spoilage of canned MB, the sterilisation value (F 100 ) was estimated of the whole heat-process from the filling till cooling to about 70°C.

Survival and growth of Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus in eggplant dip during storage

“…Alali et al (2012) reported that background microflora numbers in salads and dips immediately after preparation were in the range of 2-3 log 10 CFU/g. Similarly, Omar et al (2012) reported APC and YM numbers of eggplant dip samples prepared in the laboratory to be 3 and 2.5 log 10 CFU/g, respectively.…”

“…Omar et al (2012) reported that the APC and YM numbers in eggplant dip samples sold in restaurants were 8.7 and 5.2 log 10 CFU/g. In another study, Omar et al (2011) reported average APC and YM numbers for 20 samples from the market of 6.8 and 4.7 log 10 CFU/g,…”

“…Eggplant dip, known as mutabbal in Jordan, is one of the most popular appetizer dishes in the world (Panagou et al, 2013). It is prepared by grilling whole eggplant fruits that are then peeled and the resulting flesh is cut and blended (80-88%) with sesame paste (tahini) (10-18%), lemon juice or citric acid (0.4-0.8%) and salt (0.8-1.6%) (Omar et al, 2012). However, the recipe in some countries may include the addition of mayonnaise and garlic to boiled eggplant purée with salt and acetic acid (final pH 4.1) (Tassou et al, 2009).…”

“…Furthermore, it is not consistently refrigerated and may be held at abusively high temperatures for several hours. During such periods and because there is inadequate awareness of the need for its production under hygienic conditions, large numbers of microorganisms, including pathogenic bacteria, can be expected to be present in the product (Omar et al, 2012). Omar et al (2011) found that the average aerobic plate count, yeast and mold, and Enterobacteriaceae numbers in eggplant dip samples were 6.8, 4.7 and 6.2 log 10 CFU/g, respectively.…”