Development of retort process for ready-to-eat (RTE) soy-peas curry as a meat alternative in multilayer flexible retort pouches

George Johnsy, . and Kumar R, . and Lakshmana J. H, . and Kathiravan T, . and Abhishek Virat, . and Madhukar N., . and Nataraju S, . and Nadanasabapathi S., . Development of retort process for ready-to-eat (RTE) soy-peas curry as a meat alternative in multilayer flexible retort pouches. pp. 1553-1558. ISSN 22317546

Effect of retort processing on the shelf life and safety of ethnic Indian food product namely soya peas curry was investigated. Ready-to-eat soya peas curry was packed in laminated retort pouches and processed in a steam-air retort with overriding pressure. Time-temperature profile of 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 soya peas curry was analysed for microbiological sensory and chemical characteristics under refrigerated (4-5C) ambient (27-30C) and accelerated temperature (45C) for a period of 9 months. Microbiological analysis indicated that retort processing achieved commercial sterility. The changes in chemical characteristics and sensory quality on storage were insignificant. The samples were rated excellent by the taste panel and remained in good condition even after 9 months of storage.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(04)%202014/40%20IFRJ%...

Abstract

Effect of retort processing on the shelf life and safety of ethnic Indian food product namely soya peas curry was investigated. Ready-to-eat soya peas curry was packed in laminated retort pouches and processed in a steam-air retort with overriding pressure. Time-temperature profile of 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 soya peas curry was analysed for microbiological sensory and chemical characteristics under refrigerated (4-5C) ambient (27-30C) and accelerated temperature (45C) for a period of 9 months. Microbiological analysis indicated that retort processing achieved commercial sterility. The changes in chemical characteristics and sensory quality on storage were insignificant. The samples were rated excellent by the taste panel and remained in good condition even after 9 months of storage.

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Item Type:	Article
AGROVOC Term:	Free fatty acids
AGROVOC Term:	Curry beans
AGROVOC Term:	Peroxides
AGROVOC Term:	Steam processing
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21710

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