Volume 42, Issue 4 e13035

ORIGINAL ARTICLE

Effects of various thermal processing methods on the shelf-life and product quality of vacuum-packaged braised beef

Qingbo Wang,

Qingbo Wang

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China

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Min Zhang,

Corresponding Author

Min Zhang

[email protected]

orcid.org/0000-0001-8107-5212

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China

Correspondence

Min Zhang, State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.

Email: [email protected]

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Benu Adhikari,

Benu Adhikari

School of Science, RMIT University, Melbourne, Victoria, Australia

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Ping Cao,

Ping Cao

Department of Food Engineering, Institute of Aerospace Medical Engineering, Beijing, China

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Chao-Hui Yang,

Chao-Hui Yang

Yangzhou Yechun Food Production & Distribution Co., Yangzhou, Jiangsu, China

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Qingbo Wang,

Qingbo Wang

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China

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Min Zhang,

Corresponding Author

Min Zhang

[email protected]

orcid.org/0000-0001-8107-5212

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China

Correspondence

Min Zhang, State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.

Email: [email protected]

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Benu Adhikari,

Benu Adhikari

School of Science, RMIT University, Melbourne, Victoria, Australia

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Ping Cao,

Ping Cao

Department of Food Engineering, Institute of Aerospace Medical Engineering, Beijing, China

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Chao-Hui Yang,

Chao-Hui Yang

Yangzhou Yechun Food Production & Distribution Co., Yangzhou, Jiangsu, China

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First published: 19 February 2019

https://doi.org/10.1111/jfpe.13035

Citations: 14

Funding information National Key R&D Program of China, Grant/Award Numbers: No. 2017YFD0400501, 2017YFD0400501; Government of Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology, Grant/Award Number: FMZ201803; National First-class Discipline Program of Food Science and Technology, Grant/Award Number: JUFSTR20180205

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Abstract

The aim of this article was to compare the effects of three different heating methods; water bath (WB), radio frequency (RF), microwave (MW), and their combinations (WB–RF, WB–MW, RF–MW) on reducing bacterial load, extending shelf-life, and preserving quality (color, texture, peroxide value, and smell) of vacuum packed braised beef. The thermally processed samples were stored at 37°C, and the total number of bacterial colonies, pH, color, texture, and smell profiles was measured and analyzed. WB–RF heating was found to be the most suitable among these three methods and their combinations. WB–RF prolonged the shelf-life of samples to the longest and also caused the least damage to color, texture, flavor, and caused least lipid oxidation. The WB–RF processed samples had similar sensory acceptability to that of untreated samples.

Practical applications

Compared with high temperature and high pressure sterilization, flexible heating methods can be a feasible approach to not only guarantee a certain shelf-life of the braised beef but also improve the sensory and nutritional quality of products thus increasing the acceptability to consumers.

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Volume42, Issue4

June 2019

e13035

Effects of various thermal processing methods on the shelf-life and product quality of vacuum-packaged braised beef

Abstract

Practical applications

REFERENCES

Citing Literature

References

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Effects of various thermal processing methods on the shelf-life and product quality of vacuum-packaged braised beef

Abstract

Practical applications

REFERENCES

Citing Literature

References

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