Production of Yi Liang Duck Nam Prik Ong Packaged in Retort Pouch
Article Sidebar
Main Article Content
Abstract
Wastes from a low-quality tomato variety “Thomas” and an incompletely trimmed smoked Yi Liang duck were novel recovered to a ready-to-eat Lanna food product called Yi Liang duck Nam Prik Ong. The aims of this research were to investigate a sterilisation process of Yi Liang duck Nam Prik Ong and to evaluate a shelf life of Yi Liang duck Nam Prik Ong packaged in retort pouch using the accelerated shelf life testing method. The product was sterilised at 115 degree Celsius for 5, 10 and 15 minutes. The F zero values of each sterilisation time (5, 10 and 15 minutes) were 4 minutes, 8 minutes and 10 minutes, respectively. The shelf life evaluation of Yi Liang duck Nam Prik Ong packaged in retort pouch at 30 degree Celsius was 65 days. The pH values and sensory acceptance scores of all sterilised products were decreased after two months of storage. However, the number of colonies was less than 100 CFU/gram for total aerobic microbial count of all products. This is in accordance with a notification of the Ministry of Public Health throughout a storage time. This process can be applied as a guideline to process and evaluate other curry types packaged in a retort pouch.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Apirattananusorn, S. and K. Chinabhark. 2013. Development of packages for ready-to-eat chili paste products. KMUTT Research and Development Journal 36(4): 451-464. (in Thai)
ASTM International. 2005. Standard Guide for Sensory Evaluation Methods to Determine the Sensory Shelf Life of Consumer Products. ASTM E2454-05. ASTM International, West Conshohocken, PA.
Chankiatkong, S. 1992. No canned food. DIProm Journal 3: 33-41. (in Thai)
Holdsworth, S.D. and R. Simpson. 2016. Thermal Processing of Packaged Foods. 3rd ed. Springer, Cham. 516 p.
Krusong, W. 1996. Food preservation and processing. pp. 91-113. In: Food Preservation and Processing. Sukhothai Thammathirat Open University, Nonthaburi.
Lapchutiporn, J., P. Tuitemwong, K. Tuitemwong and J. Kunkriangvong. 2008. Accelerated shelf life testing of a "Namkneaw" chilli paste. pp. 301-309. In: Proceedings of 46th Kasetsart University Annual Conference: Science. Kasetsart University, Bangkok. (in Thai)
Maturin. L. and J.T. Peeler. 2001. Chapter 3: Aerobic plate count. In: FDA Bacteriological Analytical Manual. AOAC International, Gaithersburg, MD.
Ministry of Public Health. 2013. Food in a hermetically sealed container. Notification of Ministry of Publish Health (No. 335) B.E. 2556. Ministry of Public Health, Bangkok. (in Thai)
Mizrahi, S. 2004. Accelerating shelf life tests. pp. 317-339. In: P. Steels (ed.). Understanding and Measuring the Shelf-life of Food. Woodhead Publishing Limited, Cambridge.
Parnsakhorn, S., J. Langkapin, P. Pansri and T. Chaiyadam. 2020. Effect of sterilization process on physicochemical properties of lotus leaf wrapped rice in retort pouch product. Journal of Applied Research on Science and Technology 19(1): 1-15. (in Thai)
Phromphichai, R. 1999. Nam Prik Ong. pp. 3258-3259. In: Thailand Cultural Encyclopedia: North. Thailand Culture Encyclopedia Foundation Bangkok. (in Thai)
Ruangchai, S. and S. Tantakasem. 2011. Storage quality of tamarind/roselle chili paste. University of the Thai Chamber of Commerce Journal: Humanities and Social Sciences 31(2): 89-98. (in Thai)
Rungsardthong, V. 2000. Food Processing Technology. King Mongkut's University of Technology North Bangkok, Bangkok: 500 p. (in Thai)
Samdaeng, W., T., Maireng, B. Pimpa and S. Lekjing. 2015. Study on shelf life of common split gill mushroom (Schizophyllum commune) roast curry and chili paste products. Burapha Science Journal 20(2): 33-47. (in Thai)
Sawardsuk, P. 2016. Effect of heating time on physical properties of Thai style stewed mackerel in salty soup packed in retort pouch. Khon Kaen Agriculture Journal 44(2): 257-264. (in Thai)
Sothornvit, R. 2007. Introduction to Food Chemistry and Microbiology. Kasetsart University Press, Bangkok. 231 p. (in Thai)
Tasaudom, U., W. Srapinkaraburi and S. Nipronrum. 2009. The production improvement for shelf-life extension of chili paste products. Naresuan University Journal: Science and Technology 17(2): 136-144. (in Thai)
Tiensanguankul, J. and P. Limpatanachot. 2000. Computer interface technique assisting in F0 determination program for canned food. B.S. Food Engineering Project. Kasetsart University, Bangkok. (in Thai)
Topaiboul, S., P. Aue-anggoon, J. Kongrueng, P. Klomklom, A. Inpramoon and N. Saikaew. 2018. Effect of impaction on bruise of “Xichu (P2)” Persimmons. Journal of Agricultural Research and Extension 35(2): 24-33. (in Thai)
Tung, M.A., I.J. Britt and S. Yada. 2001. Packaging Considerations. pp. 129-145. In: N.A.M. Eskin and D.S. Robinson (eds.). Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes. CRC Press, Boca Ration.
Wasantiwong, K., K. Surarakdisai and S. Boonjakoon. 2010. Effect of lethalities of the thermal process (F0) levels on canned Num Phrik Kapi. Journal of Food Health and Bioenvironmental Science 3(1): 75-85. (in Thai)
