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.
Bibliographical noteFunding 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 .
- Contour analysis
- Response surface methodology
- Short-rib patties