Physicochemical and sensory properties of retort chicken curry mousse fortified with branched-chain amino acids for the elderly

Abstract

Although retort sterilization is effective in high-temperature sterilization of special nutritional products, its effect on sensorial and nutritional properties after sterilization has not been proven. The purpose of this study was to develop a BCAAs fortified chicken curry mousse (CCM) for the elderly that is easy to chew, swallow, and convenient to cook and consume at home. Additionally, it was to investigate the effect of retort processing on the sensory satisfaction and nutritional formula of the products. A viscosity thickener was added to set the thickener concentration based on the fork drip test of the International Dysphagia Diet Standardization Initiative. CCM was retort-treated at 121 °C for 30 min to evaluate its physicochemical (color, viscosity, rheology, texture, syneresis, pH, and amino acid analysis) and sensory properties. The viscosity decreased and texture changed smoothly after retorting, and the color became darker. The syneresis and pH of the retorted mousse showed fewer changes than the non-retorted during 12 days. Retorted products were increased the BCAAs, and scored high in overall acceptance in the sensory evaluation. Therefore, the BCAAs-enriched retort CCM developed in this study is expected to hedonically appeal to the elderly as well as benefitting their muscle health and nutrition.