Reliability of Flexible Packaging for Thermoprocessed Foods under Production Conditions. Phase 1: Feasibility

Duxbury, D.; Sams, P F; Howeler, W F; Gee, Jamie; Miller, W N

doi:10.21236/ad0750770

Cited by 8 publications

(5 citation statements)

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“…Physical properties and suitability of pouches for food contact application was ascertained by determining internal burst strength for seal integrity (Duxbury et al. 1970), heat seal strength (ASTM 1973), tensile strength and elongation at break (IS: 2508 1984), overall migration residue (FDA 1983) and residual air as per Shappee and Werkowski (1972).…”

Section: Methodsmentioning

confidence: 99%

INVESTIGATION OF SHELF LIFE AND HEAT PENETRATION ATTRIBUTES OF READY-TO-EAT “FISH PEERA” FROM ANCHOVY (STOLEPHOROUS COMMERSONI) IN RETORT POUCHES

Bindu¹,

Ravishankar

Gopal

et al. 2010

Journal of Food Processing and Preservation

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Fish peera, a traditional product from anchovies, was prepared and processed at 121.1C for 38 min in an over pressure autoclave in indigenously developed retort pouches having a three‐layer configuration of 12.5 µm polyester/12.5 µm aluminum foil/80 µm cast polypropylene of size 11 cm × 17 cm. Heat penetration characteristics of the product were studied using Ellab CTF 9008 (Ellab A/S, Roedovre, Denmark), Fo cum cook value integrator. Fish peera was processed to a Fo value of 7 and cook value of 66.02 min. Storage studies with reference to sensory, biochemical and microbiological parameters indicated that the product had a shelf life of 1 year when stored at ambient temperature (28 ± 2C). PRACTICAL APPLICATIONS The demand for ready‐to‐eat fish products is increasing both in domestic and international market because of health benefits associated with fish and fishery products. Fish products thermally processed in retortable pouches offer several advantages. Apart from being less expensive, these products can be stored at ambient temperature for more than 12 months without any refrigeration. Many varieties of fish products, especially traditional and ethnic products are having great demand. Fish peera, a traditional dish of Kerala prepared using anchovies, have limited storage life at room temperature as the product becomes rancid due to coconut. This products can be kept for a period of 1 year at ambient temperature (28 ± 2C) when subjected to thermal processing at 121.1C for 38 min to a Fo value of 7 and cook value of 66 min in an over pressure autoclave in indigenously developed retort pouch.

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Section: Methodsmentioning

confidence: 99%

INVESTIGATION OF SHELF LIFE AND HEAT PENETRATION ATTRIBUTES OF READY-TO-EAT “FISH PEERA” FROM ANCHOVY (STOLEPHOROUS COMMERSONI) IN RETORT POUCHES

Bindu¹,

Ravishankar

Gopal

et al. 2010

Journal of Food Processing and Preservation

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“…The physical properties (Table 1) and suitability of the pouches for food contact application was ascertained by determining the internal burst strength for seal integrity (Duxbury et al. 1970), heat seal strength (ASTM 1973), process resistance test as per the method described by Gopakumar (1993), tensile strength and elongation at break (IS: 2508 1984), residual air in the pouch as per Shappee and Werkowski (1972), and overall migration residue (IS: 9845 1981).…”

Section: Methodsmentioning

confidence: 99%

Heat Penetration Characteristics of Smoked Tuna in Oil and Brine in Retort Pouches at Different Rotational Speeds

Bindu¹,

Gopal

2008

J Food Processing Preservation

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Yellowfin tuna (Thunnus albacares) steaks were light smoked using coconut husks and packed in indigenously developed retort pouches of size 17 cm × 11 cm, having a configuration of 12.5‐µm polyester/12.5‐µm aluminum foil/80‐µm cast polypropylene. Hot refined sunflower oil and 2% brine solution were used as the filling medium. Processing was done to an Fo value of 10 in an overpressure autoclave with a facility for rotation. Heat penetration characteristics of the product were studied using an Ellab CTF 9008, an Fo‐cum‐cook value integrator. Different batches of tuna were processed in oil and brine media to an Fo value of 10 at 2, 4, 6 and 8 rpm, and compared the results with that obtained from a stationary retort. Increase in speed of rotation gave a reduction in total process time and a lower cook value. Heat penetration was lowest for the stationary retort and increased with the speed of rotation in both the oil and brine media. Heat penetration was faster in the brine medium for the same rotation speed and stationary retort when compared with that in the oil medium. PRACTICAL APPLICATIONS The study shows that heat penetration was faster in brine‐ than in oil‐packed tuna because of the higher viscosity of the oil, which prevents rapid convection movement within the pouches. Because the retort pouch has a thinner profile than cans, heat penetration is faster during rotation, heat‐induced Maillard reaction will be less, and the product will have better sensory attributes and nutritional properties. By rotation, the process time can be reduced, which can save time, fuel and energy and also obtain products with better nutritional value, color, taste and flavor.

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“…The total process time (B) was calculated by a mathematical method. 6 The physical properties and suitability of the pouches for food contact application were ascertained by determining the overall migration residue, 7 internal burst strength for seal integrity, 8 sterility test, 9 heat seal strength, 10 process resistance test, 11 tensile strength and elongation at break, 12 and sensory analysis. 13 Moisture, fat, protein and ash of the fried sample were estimated according to AOAC.…”

Section: Methodsmentioning

confidence: 99%

Ready‐to‐eat mussel meat processed in retort pouches for the retail and export market

2004

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A processing method has been developed to prepare ready-to-eat mussel meat, retaining its natural texture and succulence. The product was vacuum-packed in an indigenously developed retortable pouch and processed in a still over-pressure retort. Time and temperature data was collected during heat processing using an Ellab data recorder cum F 0 and cook value integrator. The heat penetration characteristics were determined using a formula method. The total process time was 35 min with a F 0 value of 9.8 and a cook value of 90.3 min. These vacuumpacked retort-processed samples were rated excellent by the taste panel and remained in good condition even after storage for 1 year at room temperature.

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Reliability of Flexible Packaging for Thermoprocessed Foods under Production Conditions. Phase 1: Feasibility

Abstract: TTNCTARSTFTKn SecurityClasjißcjtion DOCUMENT CONTROL DATA-R&D (Sacarlty claaililcatlon ol till», body ol abatract and Indaxlni annotatlon mult ba antarad whan tha oraratl nport la elanlllad) ■ ORIGINATING ACTIVITY

Cited by 8 publications

References 0 publications

INVESTIGATION OF SHELF LIFE AND HEAT PENETRATION ATTRIBUTES OF READY-TO-EAT “FISH PEERA” FROM ANCHOVY (STOLEPHOROUS COMMERSONI) IN RETORT POUCHES

INVESTIGATION OF SHELF LIFE AND HEAT PENETRATION ATTRIBUTES OF READY-TO-EAT “FISH PEERA” FROM ANCHOVY (STOLEPHOROUS COMMERSONI) IN RETORT POUCHES

Heat Penetration Characteristics of Smoked Tuna in Oil and Brine in Retort Pouches at Different Rotational Speeds

Ready‐to‐eat mussel meat processed in retort pouches for the retail and export market

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