TY - JOUR
T1 - Optimization of sterilization conditions for production of retorted meatballs
AU - Cheon, Hee Soon
AU - Choi, Su Hee
AU - Jhin, Changho
AU - Cho, Won Il
AU - Choi, Jun Bong
AU - Shin, Hae Hun
AU - Lee, Seungmin
AU - Cho, Hyunnho
AU - Hwang, Hee Jeong
AU - Hwang, Keum Taek
AU - Chung, Myong Soo
N1 - Publisher Copyright:
© 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
PY - 2015/4
Y1 - 2015/4
N2 - 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.
AB - 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.
KW - response surface methodology
KW - retorted meatball
KW - rotary retort
UR - http://www.scopus.com/inward/record.url?scp=84924931741&partnerID=8YFLogxK
U2 - 10.1007/s10068-015-0062-7
DO - 10.1007/s10068-015-0062-7
M3 - Article
AN - SCOPUS:84924931741
SN - 1226-7708
VL - 24
SP - 471
EP - 480
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 2
ER -