The Study Process on ready to eat stir-fried Chan noodles with crab product in Flexible package (retort pouch)

Main Article Content

Nipaporn Kangkawisut
Tongjuan Khunputtirapee

Abstract

The objectives of this research were to examine the processing step ready-to-eat stir-fried Chan noodles with crab in flexible package (retort pouch) and to explore the optimum time for baking Chan noodles stir-fried with crab before packing at 60 °C. The baking time was specified into 5 periods (Control, 15, 30, 45 and 60 minutes). Results on sensory evaluation and physical chemical quality showed that the optimum baking time was 60 minutes because this duration yielded the best overall physical properties chemical quality and sensory evaluation scale in term of color, flavor, texture, and overall preference with the most accepted for all attributes. The sterilization time was set at a temperature of 105 °C and assigned into 4 periods (15, 20, 25 and 30 minutes). The optimum period for sterilization at 105°C was 25-30 minutes. Physical quality analysis indicated that longer sterilization period increased (a) value. In addition, noodles passing longer sterilization periods will have the texture that are stickier and not soft. These features are accepted by the consumers. Chemical quality analysis revealed that the moisture (aw) and pH values tend to decrease resulting in a long shelf life and have microbial safety in accordance with the regulations of Notification of the Ministry of Public Health No.355 B.E. (2013). Therefore, sterilization for 25 minutes is more appropriate when considering the cost of production.

Article Details

How to Cite
Kangkawisut , N., & Khunputtirapee, T. (2021). The Study Process on ready to eat stir-fried Chan noodles with crab product in Flexible package (retort pouch). Rajamangala University of Technology Srivijaya Research Journal, 13(1), 216–226. Retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/194660
Section
Research Article
Author Biographies

Nipaporn Kangkawisut , Faculty of Agro-Industry Technology, Rajamangala University of Technology Tawan-Ok, Chanthaburi Campus.

Department of Development and Management Technology, Faculty of Agro-Industry Technology, Rajamangala University of Technology Tawan-Ok, Chanthaburi Campus, Phluang, Khao Khitchakut, Chantaburi, 22210, Thailand.

Tongjuan Khunputtirapee, Faculty of Agro-Industry Technology, Rajamangala University of Technology Tawan-Ok, Chanthaburi Campus.

Department of Development and Management Technology, Faculty of Agro-Industry Technology, Rajamangala University of Technology Tawan-Ok, Chanthaburi Campus, Phluang, Khao Khitchakut, Chantaburi, 22210, Thailand.

References

Anonymous. 2013. Chewy Chan Noodles. Available Source: http://www.aroi.com/content/130712154006, May 10, 2020.

Anonymous. 2014. “Stir-Fried Chan Noodles”. About Chan. Available Source: http://www.eculture.rbru.ac.th/ID8- Stir-Fried Chan Noodles, May 10, 2020.

Anonymous. 2019. Stir-Fried Chan Noodles with Famous Food that Has Been around for Long Time of Chanthaburi. Available Source: https://thai.tourismthailand.org/

Articles/ Stir-Fried Chan Noodles with Famous food that has been around for long time of Chanthaburi, May 7, 2020. (in Thai)

Association of Official Chemists (A.O.A.C). 2000. Official method of analysis of analysis of Association of Official Analytical Chemists. 17th ed. Association of Official Analytical Chemists Internation, Gaitherburg.

Clark, S., Warner, H., Rodriguez, J.J., Olives, G.I., Sepulveda, D., Bruins, R. and Barbosa Canovas, G.V.B. 2002. Residual gas and storage conditions affect sensory quality of diced pears in flexible retortable pouches. Food Quality and Preference 13: 153-162.

Hongsaprabhas, T. 2017. Ready-to-eat food products in retort pouch. Food Focus Thailand 12(137): 44-45. (in Thai)

Kampen, W. 2011. Production of Sterilized Rice Juice Containing Retort Pouch. Master’s of Arts, Ramkhamhaeng University. (in Thai)

Naivikul, O. 1989. Cereal Chemistry. Food Science and Technology, Faculty of Agro-Industry. Publications, Kasetsart University, Bangkok. (in Thai)

Notification of the Ministry of Public Health (No.355) B.E. 2013. Title: Food in a Hermetically Sealed Container. Available Source: http://food.fda.moph.go.th/law/data/announ_moph/P355.pdf, May 7, 2020. (in Thai)

Pichaiyongvong, S. and Ruchikachorn, N. and Pandolsuk, S. 2011. Prepare Food of Science. Publisher M&M Laser Print Limited Partnership, Bangkok. (in Thai)

Pornchaloempong, P. and Rattanapanone, N. 2011a. Retort Pouch. Available Source: http://www.foodnetworksolution.com/wiki/word/0473/retort-pouch, May 2, 2020. (in Thai)

Pornchaloempong, P. and Rattanapanone, N. 2011b. Steam Retort. Available Source: http://www.foodnetworksolution.com/wiki/word/1569/steam-retort, May 2, 2020. (in Thai)

Potter, K.M., Tung, M.A. and Kitson, J.A. 1982. Quality of processed peach slices stored in flexible pouches. Canadian Institute of Food Science and Technology Journal 15: 96-100.

Rattanapanone, N. 2011. Food Chemistry. Publisher Odeon Store, Bangkok. (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)

Soponronnarit, S. 1997. Drying of Seeds and Certain foods. (7rded). King Mongkut’s University of Technology Thonburi, Bangkok. (in Thai)