Storage stability of thermally-processed vacuum-packed sweet corn in a cob
2018
Peñaflor, L.M. | Tria, D.M.M.
Recent trends in food demand show that the perception of food has endured a thorough transformation. The diversification of food away from traditional products and fusion with western style is responsible for changes in the entire food system. Changing lifestyle have influenced various people to consume products comes under ready to eat (RTE) category. This paper aimed to provide consumer additional choices in the market towards the development of a new product from cooked corn in a cob vacuum packed in retort pouches. The potential of this product were studied through evaluation of its sensory quality and storage stability. But some cereal grains and legumes are susceptible to contamination by fungi, which produce various toxins, known as mycotoxins that are considered to be a significant human health concern. They are found particularly in stored cereals. It is important that effective preventive strategies be followed for processed food before storage. One way to address these problems is through thermal processing. Furthermore, processed samples were analyzed for their physico-chemical and microbial properties to facilitate the factors ensuring nutritional, and safety for consumption. Commercial sterility test showed negative results, indicates that samples were commercially sterile and efficient processing was achieved. The established processing schedule at 121.1 deg C retort temperature were 46.5 minutes for vacuum packed sweet corn in cob. Changes in their physico-chemical properties and highly acceptable rating for sensory attributes were observed significantly after thermal processing. At 30 deg C storage temperature, the estimated shelf-life (Q10 approach) of the pouched sweet corn in a cob is 68 days. Thus, the possibility of thermally process vacuum packed sweet corn in cob as a ready to eat product is reasonable.
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Эту запись предоставил University of the Philippines at Los Baños