Article

Retort pouch processing of Chettinad style goat meat curry - a heritage meat product.

Goat Products Technology Laboratory, Central Institute for Research on Goats, Mathura, India.
Journal of Food Science and Technology -Mysore- (Impact Factor: 2.02). 08/2010; 47(4):372-9. DOI: 10.1007/s13197-010-0062-9
Source: PubMed

ABSTRACT Chettinad style goat meat curry, a heritage meat product, was thermal processed in retort pouches having 4 layer configurations. Physical properties of retort pouches indicated that they are suitable for processing. Pouches filled with 150 g of goat meat and 100 g of curry medium were retorted to a F O value of 12.1 min. Retort cooked products were tested for sterility and quality characteristics. Retorting decreased the product pH, thiobarbituric acid reactive substances and shear force values. Retort processed products had significantly lower L*, a*, b* and chroma values. Product was superior in all sensory attributes. It is concluded that Chettinad style goat meat product retorted to a F O value of 12.1 min, had acceptable sensory quality characteristics.

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    • "Our results were in accordance with that of Gopal et al. (2001) who evaluated Kerala style fish curry and showed an overall acceptance of 8.0 on a 9-point scale rating after heat treatment, which decreased to 7.5 after 12 months of storage. Rajkumar et al. (2010) also evaluated appearance, colour, flavour, juiciness, texture and overall acceptability for Chettinad goat meat curry, showing scores of 8.0-8.4 on a 9-point hedonic scale after heat treatment. "
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    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 ˂ 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.
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    • "Our results were in accordance with Gopal et al. (2001) who evaluated Kerala style fish curry and showed an overall acceptance of 8.0 on a 9-point scale rating after heat treatment, which decreased to 7.5 after 12 months of storage. Rajkumar et al. (2010) also evaluated appearance, colour, flavour, juiciness, texture and overall acceptability for Chettinad goat meat curry, showing scores of 8.0-8.4 on a 9-point hedonic scale after heat treatment. "
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    ABSTRACT: Chettinad chicken was prepared using boneless meat derived from spent hen and boiler breeder packed in retort pouches (250 g) and processed in retort at the product temperature of 121.1 °C and the corresponding F0 value of 5.2. The product was stored at ambient temperature (35 ± 2 °C) up to 180 days. The sensory scores for texture of the Chettinad chicken prepared from spent hen and broiler breeder meat decreased significantly however the scores were rated very acceptable even on 180th day. The thiobarbituric acid (TBA), tyrosine values and acid value increased gradually during storage but E. coli, Salmonella spp, Clostridium spp, Staphylococci spp, Streptococci spp, yeast and mould could not be detected during the entire storage period. The cost of production of Chettinad chicken (250 g) prepared from spent hen meat and broiler breeder meat was Rs.37 and Rs.50, respectively. It was concluded that the retort processed Chettinad chicken prepared from spent hen and broiler breeder meat can be safely stored up to 180 days at ambient temperature.
    Journal of Food Science and Technology -Mysore- 01/2014; 51(1). DOI:10.1007/s13197-011-0477-y · 2.02 Impact Factor
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