| 摘要 |
This study purported to determine the appropriate packaging materials for vacuum-packed, thermally processed chevon calderetta with rice wrapped in banana leaves (binalot) Formulation of recipe for chevon calderetta that minimizes or eliminates the "goaty" smell and establishment of correct serving size and proportion of calderetta and rice were initially performed. Calderetta with rice was wrapped in banana leaves and vacuumed packed using two retort pouches (Stand-up pouches (SUP) Laminate and HYPAC Pouch) having four layer configurations. Pouches filled with 125 g of caldereta and 125 g of rice were heat-treated to 240 oF for 70 minutes in water retort with overriding pressure. These two packaging materials were tested in chevon caldereta "binalot" and subjected to heat penetration study, commercial sterility, chemical analysis and cursory sensory evaluation. Retort cooked chevon caldereta "binalot" are heat-treated to a lethality (Fo) of 6.0 minutes as this would guarantee consumer safety and low levels of economical spoilage. Result showed that the pH and water activity significantly differ prior processing and after heat treatment. However, pH and Aw of the retort-cooked product vacuum-packed in two pouches did not change much and did not differ significantly (P]0.05) after processing. Both products are acceptable after cursory inspection of sensory characteristics. Moreover, HYPAC pouch packaging did not withstand the thermal process and showed signs of leakage while the laminated SUP on the other hand, maintained its hermetic seal. Based on commercial sterility test, results revealed that product received sufficient thermal processing condition to achieve commercial sterility of the product received sufficient thermal processing condition to achieve commercial sterility of the product, thus, indicating negative growth of microorganisms using both packaging materials. Hence, SUP Laminate was the most appropriate packaging material for vacuum-packed caldereta "binalot". |
