Optimization of sterilization conditions for production of retorted meatballs

Hee Soon Cheon, Su Hee Choi, Changho Jhin, Won Il Cho, Jun Bong Choi, Hae Hun Shin, Seungmin Lee, Hyunnho Cho, Hee Jeong Hwang, Keum Taek Hwang, Myong Soo Chung

Research output: Contribution to journalArticlepeer-review

4 Scopus citations


Sterilization conditions for meatballs in retort trays were determined. Microbiological safety, texture, and sensory attributes were analyzed for 27 sterilization conditions (33 factorial design) using temperature, time, and processing method. Temperature and sterility were monitored using an F0 sensor. Quality factors of water activity, viable cell counts, color, sensory characteristics, and texture were analyzed for retorted meatballs under each experimental condition. Quality attributes were significant (p<0.05) and differentially affected by temperature, time, and method. Linear effects were more important than quadratic and interaction effects. F0 and hardness for quadratic effects were significantly (p<0.01) predicted. F0, the sensory quality of chewiness, and color b values were significant (p<0.05) for interaction effects. Overall, F0 at the coldest point, the sensory quality of chewiness, the degrees of lightness and yellowness, and hardness were significantly (p<0.01) influenced, more by temperature and time than by method. Response surface methodology revealed optimum sterilization conditions for meatballs.

Original languageEnglish
Pages (from-to)471-480
Number of pages10
JournalFood Science and Biotechnology
Issue number2
StatePublished - Apr 2015

Bibliographical note

Publisher Copyright:
© 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.


  • response surface methodology
  • retorted meatball
  • rotary retort


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