Effect of packaging and storage conditions on quality and shelf life of soy chaap

Abstract

The composition of the soy chaap was optimized and prepared by the developed machine. The developed soy chaap was studied for its storage stability using different packaging materials. The optimization for state of product (dry, wet, and wet-brined), packaging materials (glass bottle, polypropylene and polyvinylidene chloride) and storage condition that is, ambient (27 ± 2°C), refrigerated (4°C) and frozen (−18°C) was done using response surface methodology (RSM). The quality parameters of soy chaap in terms of water activity, pH, microbial load, color variation, sensory overall acceptability, and shelf life during 110 days of storage was determined. The results indicated that the optimum condition was obtained for dry soy chaap kept in glass bottle and stored at frozen temperature (−18°C) with quality parameters such as water activity, pH, microbial load, color variation, overall sensory quality, and shelf life 0.54, 6.48, 0.03 log CFU/g, 1.46, 8.02 and 107 days, respectively. Practical applications The present work deals with the optimization of storage criteria (state of product, packaging material, storage condition) on quality parameters and shelf life of soy chaap under storage. The study reveals the criteria for the selection of packaging materials as well as storage conditions for soy chaap, besides fulfilling consumer desire, satisfying industry requirements, and maintaining food safety.