Abstract
Effect of retort (thermal) processing on the shelf life and safety of ethnic Indian food products namely egg curry and egg burji were investigated. Ready-to-eat egg products were packed in four layer laminated retort pouches and processed in a steam-air retort with overriding pressure. Time-temperature profile of thermal processing was determined and the same was used for heat penetration characteristics. The thermal processing parameters like retort temperature, heating lag factor (Jh), heating rate index (fh), process time (B), F0 value and cook value (Cg) were determined. The retort processed egg products were analysed for microbiological sensory and chemical characteristics under ambient (27-30°C) and accelerated temperature (45°C) for a period of 12 months. Microbiological analysis indicated that retort processing has significantly reduced the microbial loads (P E‚ 0.05). The changes in chemical characteristics and sensory quality on storage were insignificant. Microbiological analysis revealed that product was commercially sterile and fit for consumption. The samples were rated excellent by the taste panel and remained in good condition even after 12 months of storage under ambient conditions. Key words: Retort processing, egg curry, egg burji, free fatty acid, peroxide value and cook value.
Highlights
There is an increasing consumer demand for high quality convenient ready-to-eat (RTE) food products and has led to an increase in the commercial production of ready-toeat products (Kamatt, et al, 2005, Karadag and Gunes, 2008)
Retort pouch processing of egg products were carried out in a steam-air retort, method followed by Kumar et al (2013)
Effect of retort processing on RTE egg products
Summary
There is an increasing consumer demand for high quality convenient ready-to-eat (RTE) food products and has led to an increase in the commercial production of ready-toeat products (Kamatt, et al, 2005, Karadag and Gunes, 2008). Egg remain a staple food within the human diet, consumed by people throughout the world. Eggs have to compete for sales with an increasing number of other products in the modern food industry and to compete successfully they have to overcome certain disadvantages. They are fragile and they deteriorate in quality with age. In this study, an attempt has been made to develop shelf-stable ready-to-eat egg curry and egg burji using retort pouch processing technique as well as to evaluate the changes in quality attributes under different storage
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