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