Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodology

Su Hee Choi; Chan Ick Cheigh; Myong Soo Chung

doi:10.1016/j.meatsci.2012.12.016

Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodology

Su Hee Choi, Chan Ick Cheigh, Myong Soo Chung

Department of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

8 Scopus citations

Abstract

The aim of this study was to determine the optimum sterilization conditions for short-rib patties in retort trays by considering microbiological safety, nutritive value, sensory characteristics, and textural properties. In total, 27 sterilization conditions with various temperatures, times, and processing methods were tested using a 3³ factorial design. The response surface methodology (RSM) and contour analysis were applied to find the optimum sterilization conditions for the patties. Quality attributes were significantly affected by the sterilization temperature, time, and processing method. From RSM and contour analysis, the final optimum sterilization condition of the patties that simultaneously satisfied all specifications was determined to be 119.4°C for 18.55min using a water-cascading rotary mode. The findings of the present study suggest that using optimized sterilization conditions will improve the microbial safety, sensory attributes, and nutritional retention for retorted short-rib patties.

Original language	English
Pages (from-to)	95-104
Number of pages	10
Journal	Meat Science
Volume	94
Issue number	1
DOIs	https://doi.org/10.1016/j.meatsci.2012.12.016
State	Published - May 2013

Bibliographical note

Funding Information:
This research was supported by an RP-Grant 2011 from Ewha Womans University and by a grant (no. 310013-03-3-HD140 ) from High Value-added Food Technology Development Program funded by the Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea .

Keywords

Contour analysis
Response surface methodology
Short-rib patties
Sterilization

Access to Document

10.1016/j.meatsci.2012.12.016

Cite this

@article{853201e68a7643cca23593da5db365d3,

title = "Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodology",

abstract = "The aim of this study was to determine the optimum sterilization conditions for short-rib patties in retort trays by considering microbiological safety, nutritive value, sensory characteristics, and textural properties. In total, 27 sterilization conditions with various temperatures, times, and processing methods were tested using a 33 factorial design. The response surface methodology (RSM) and contour analysis were applied to find the optimum sterilization conditions for the patties. Quality attributes were significantly affected by the sterilization temperature, time, and processing method. From RSM and contour analysis, the final optimum sterilization condition of the patties that simultaneously satisfied all specifications was determined to be 119.4°C for 18.55min using a water-cascading rotary mode. The findings of the present study suggest that using optimized sterilization conditions will improve the microbial safety, sensory attributes, and nutritional retention for retorted short-rib patties.",

keywords = "Contour analysis, Response surface methodology, Short-rib patties, Sterilization",

author = "Choi, {Su Hee} and Cheigh, {Chan Ick} and Chung, {Myong Soo}",

note = "Funding Information: This research was supported by an RP-Grant 2011 from Ewha Womans University and by a grant (no. 310013-03-3-HD140 ) from High Value-added Food Technology Development Program funded by the Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea .",

year = "2013",

month = may,

doi = "10.1016/j.meatsci.2012.12.016",

language = "English",

volume = "94",

pages = "95--104",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier Ltd.",

number = "1",

}

TY - JOUR

T1 - Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodology

AU - Choi, Su Hee

AU - Cheigh, Chan Ick

AU - Chung, Myong Soo

N1 - Funding Information: This research was supported by an RP-Grant 2011 from Ewha Womans University and by a grant (no. 310013-03-3-HD140 ) from High Value-added Food Technology Development Program funded by the Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea .

PY - 2013/5

Y1 - 2013/5

N2 - The aim of this study was to determine the optimum sterilization conditions for short-rib patties in retort trays by considering microbiological safety, nutritive value, sensory characteristics, and textural properties. In total, 27 sterilization conditions with various temperatures, times, and processing methods were tested using a 33 factorial design. The response surface methodology (RSM) and contour analysis were applied to find the optimum sterilization conditions for the patties. Quality attributes were significantly affected by the sterilization temperature, time, and processing method. From RSM and contour analysis, the final optimum sterilization condition of the patties that simultaneously satisfied all specifications was determined to be 119.4°C for 18.55min using a water-cascading rotary mode. The findings of the present study suggest that using optimized sterilization conditions will improve the microbial safety, sensory attributes, and nutritional retention for retorted short-rib patties.

AB - The aim of this study was to determine the optimum sterilization conditions for short-rib patties in retort trays by considering microbiological safety, nutritive value, sensory characteristics, and textural properties. In total, 27 sterilization conditions with various temperatures, times, and processing methods were tested using a 33 factorial design. The response surface methodology (RSM) and contour analysis were applied to find the optimum sterilization conditions for the patties. Quality attributes were significantly affected by the sterilization temperature, time, and processing method. From RSM and contour analysis, the final optimum sterilization condition of the patties that simultaneously satisfied all specifications was determined to be 119.4°C for 18.55min using a water-cascading rotary mode. The findings of the present study suggest that using optimized sterilization conditions will improve the microbial safety, sensory attributes, and nutritional retention for retorted short-rib patties.

KW - Contour analysis

KW - Response surface methodology

KW - Short-rib patties

KW - Sterilization

UR - http://www.scopus.com/inward/record.url?scp=84873555334&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2012.12.016

DO - 10.1016/j.meatsci.2012.12.016

M3 - Article

C2 - 23403301

AN - SCOPUS:84873555334

SN - 0309-1740

VL - 94

SP - 95

EP - 104

JO - Meat Science

JF - Meat Science

IS - 1

ER -

Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodology

Abstract

Bibliographical note

Keywords

Access to Document

Fingerprint

Cite this