Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration

Cheon, Hee Soon; Cho, Won-Il; Yi, Jiyoon; Chung, Myong Soo

doi:10.1007/s10068-015-0215-8

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…Preparation of sterilized and pasteurized meat products Sterilized and pasteurized meat products were prepared and sterilized with the methods of Cheon et al (16) and Desmond and Kenny (17) with some modifications, as shown in Fig. 1.…”

Section: Methodsmentioning

confidence: 99%

Effects of raw meat and process procedure on Nε-carboxymethyllysine and Nε-carboxyethyl-lysine formation in meat products

Gao

Zeng

et al. 2016

Food Sci Biotechnol

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This work aimed to investigate the effects of stored raw meat and process procedures on N-carboxymethyl-lysine (CML) and N-carboxyethyl-lysine (CEL) generation in meat products. Meat products of raw pork were sterilized and pasteurized at different storage times (0-4 months) and the CML/CEL contents were determined. The results showed that the extent of lipid and protein oxidation of raw pork increased with increasing storage time. A linear correlation was found between thiobarbituric acid-reactive substances value/carbonyl content and CML/CEL in sterilized meat products, indicating that stored raw pork could promote CML/CEL formation under high temperature processing. Furthermore, mild heating temperatures seemed to favor CML formation, while high temperature could accelerate CEL generation. Therefore, formation kinetics of CML and CEL might be different for different process procedures. These results suggested that stored raw meat and processing temperature could significantly affect CML and CEL generation in meat products.

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Section: Methodsmentioning

confidence: 99%

Effects of raw meat and process procedure on Nε-carboxymethyllysine and Nε-carboxyethyl-lysine formation in meat products

Gao

Zeng

et al. 2016

Food Sci Biotechnol

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“…Unnecessary overprocessing may lead to steam overconsumption that can significantly increase production costs [16]. Therefore, thermal processing should be optimized in order to minimize energy consumption and deterioration of desirable quality characteristics and to achieve the desired shelf-life of food products due to the elimination of spoilage microorganisms [17,18].…”

Section: Introductionmentioning

confidence: 99%

Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting

Pursito

Purnomo

Fardiaz

et al. 2020

International Journal of Food Science

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Increasing energy cost has driven the food canning industries to optimize their energy consumption in order to produce safe and shelf-stable foods efficiently. In the mushroom canning industry, energy efficiency is very critical to improve product (price) competitiveness. This research aimed at demonstrating total steam consumption to achieve the same sterility level (F0-value) of canned mushroom by using different combinations of times and temperatures of retorting. Agaricus bisporus in brine contained in 300×407 cans was heat processed in a horizontal static retort. Three different retort temperatures (115, 121, and 130°C) and different operator processing times ranging from 2 to 97 minutes were employed to achieve different levels of F0-values. Our results showed that at the same level of sterility, steam consumption inversely decreased with the increase of retort temperature. At the same F0-value of 10 minutes, energy efficiency for up to 72.9% and 58.1% per batch of retorting was achieved by increasing the temperature from 115 to 130°C and 115 to 121°C, respectively. Since steam consumption is a major element of production costs in the canning industry, the selection of higher temperatures and shorter time of retorting will have a positive commercial impact due to the reduction of production costs.

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Research progress on microbial control techniques of prepared dishes

Wang,

Jing,

Chen

et al. 2024

Food Physics

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Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration

Cited by 3 publications

References 5 publications

Effects of raw meat and process procedure on Nε-carboxymethyllysine and Nε-carboxyethyl-lysine formation in meat products

Effects of raw meat and process procedure on Nε-carboxymethyllysine and Nε-carboxyethyl-lysine formation in meat products

Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting

Research progress on microbial control techniques of prepared dishes

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