Abstract

Sterilization is a physical method of food preservation that, through high temperature over 100°C which destroys microorganisms and inactivates tissue enzymes. Safety and shelf-life of the canned liver pate (75 and 150 grams) is ensured with determined Fo values ≥ 3. Commercial sterility was achieved, but treatment intensity was too high (Fo=12,07-15,93 and Fo=9,71-13,17) thus reduced the nutritional value of the food (Co=111-160 and Co=123-180). Based on the measurements, under defined heat treatment conditions (20’ heating time and 121.1 ° C autoclave medium under 2.5 bar pressure followed by 20-25’ cooling time) it is suggested that effective sterilization should be reduced by 5 and 10 minutes, respectively. This way the safety of the product would not be compromised, negative impact of heat on the nutritional value would be reduced, whereby production efficiency would be increased and energy consumption would be reduced.

Highlights

  • Sterilization is the process of heat treatment of a can at a temperature higher than 100° C, whereby a lethal value of at least Fo = 3 must be achieved in the thermal center of the product (Anonymous, 2019)

  • In the system of integrated control of production and processing of meat according to the rules of HACCP concept (Hazard Analysis Critical Control Points) a special place belongs to the control of heat treatment

  • Monitoring of the process of sterilization of liver pate showed that the determined Fo values were 12.07−15.93 and 9.71−13.17 which ensured the food safety of product and Co values were 111−160 and 123−180

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Summary

Introduction

Sterilization is the process of heat treatment of a can at a temperature higher than 100° C, whereby a lethal value of at least Fo = 3 must be achieved in the thermal center of the product (Anonymous, 2019). Commercial sterility is achieved by applying heat of sufficient intensity to independently or in combination with other elements of importance (degree of initial contamination of the stuffing, stuffing weight, stuffing temperature, packaging) to make the product safe by eliminating the existing microbiological risk, while preventing the microbial growth by preventing them from following the label regarding the intended storage conditions (sterilized can is stored at temperatures up to + 25°C (FAO). “Hermetically sealed container” means a container designed to prevent the entry of hazardous substances (Anonymous, 2004)

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