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Optimization of sterilization conditions for production of retorted meatballs

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Abstract

Sterilization conditions for meatballs in retort trays were determined. Microbiological safety, texture, and sensory attributes were analyzed for 27 sterilization conditions (33 factorial design) using temperature, time, and processing method. Temperature and sterility were monitored using an F 0 sensor. Quality factors of water activity, viable cell counts, color, sensory characteristics, and texture were analyzed for retorted meatballs under each experimental condition. Quality attributes were significant (p<0.05) and differentially affected by temperature, time, and method. Linear effects were more important than quadratic and interaction effects. F 0 and hardness for quadratic effects were significantly (p<0.01) predicted. F 0, the sensory quality of chewiness, and color b values were significant (p<0.05) for interaction effects. Overall, F 0 at the coldest point, the sensory quality of chewiness, the degrees of lightness and yellowness, and hardness were significantly (p<0.01) influenced, more by temperature and time than by method. Response surface methodology revealed optimum sterilization conditions for meatballs.

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Authors and Affiliations

  1. Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, 151-742, Korea

    Hee Soon Cheon, Changho Jhin, Hyunnho Cho & KeumTaek Hwang

  2. Department of Food Science and Engineering, Ewha Womans University, Seoul, 120-750, Korea

    Su-Hee Choi, Hee-Jeong Hwang & Myong-Soo Chung

  3. CJ Foods R&D, CJ Cheiljedang Corp., Seoul, 152-051, Korea

    Won-Il Cho

  4. Graduate School of Hotel and Tourism, The University of Suwon, Hwaseong, Gyeonggi, 445-743, Korea

    Jun-Bong Choi

  5. Division of Foodservice Industry, Baekseok Culture University, Cheonan, Chungnam, 330-705, Korea

    Hae-Hun Shin

  6. Department of Food and Nutrition, Sungshin Women’s University, Seoul, 142-732, Korea

    Seungmin Lee

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  1. Hee Soon Cheon
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  2. Su-Hee Choi
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  3. Changho Jhin
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  4. Won-Il Cho
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  5. Jun-Bong Choi
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  6. Hae-Hun Shin
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  7. Seungmin Lee
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  8. Hyunnho Cho
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  9. Hee-Jeong Hwang
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  10. KeumTaek Hwang
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  11. Myong-Soo Chung
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Correspondence to Myong-Soo Chung.

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Cheon, H.S., Choi, SH., Jhin, C. et al. Optimization of sterilization conditions for production of retorted meatballs. Food Sci Biotechnol 24, 471–480 (2015). https://doi.org/10.1007/s10068-015-0062-7

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  • DOI: https://doi.org/10.1007/s10068-015-0062-7

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