Authors:
Lerjun M. Penaflor, Florencio C. Reginio Jr., Madelle C. Maghirang, Elsa Joy T. Horiondo, Ma. Sandra
Renee C. Tapia |
Abstract:
This research was conceptualized to develop locally available cheaper meat product and underutilized
grains as the main ingredient in formulating congee as a disaster food product. The
potential of formulated congee packaged in tin can and retort pouch to be a suitable emergency
relief food during and after disaster were studied through evaluation of its sensory quality and
storage stability. But the presence of microorganism and bacteria are dangerous for human
health, usually observed in canned and pouched product. It is important that strict hygienic
procedures be followed when process food was packed in cans or pouches. One way to address
these problems is through thermal processing. Furthermore, processed samples were analyzed for
their physico-chemical and microbial properties to facilitate the factors ensuring nutritional and
safety for consumption. Commercial sterility test showed negative results, indicates that samples
were commercially sterile and efficient processing was achieved. The established processing
schedule at 121.1 C retort temperature were 46 and 37 minutes for canned and pouched congee,
respectively. Changes in their physico-chemical properties and highly acceptable rating for
sensory attributes were observed significantly after thermal processing. At 30 C storage
temperature, the estimated shelf-life (Q10 approach) of the canned and pouched formulated
congee were 169 and 288 days, respectively. Thus, thermal processing extend the storage
stability of the product. |
