Property Changes of the Traditional Beef Curry Product ‘Gulai-Besar’ Packed in Retort Pouch during Storaging
Keywords:Gulai-Besar, Beef curry, Retort Pouch, F0 Value
The main objective of this study was to figure the changes of physicochemical as well as the sensory properties of the traditional beef curry product ‘GulaiBasar’ packed in retort pouch during storage up to 9 months. Gulai-Besar was prepared according to the local recipe. It was packed in retort pouch (250 g) and processed in a retort at 116°C for 26 minutes and the F0 Value of 5.77. The retort processed Gulai-Besar was analyzed for microbiological, sensory and chemical characteristics under refrigerated (4±2°C), ambient temperature (30±2°C), and accelerated temperature (55±2°C) for 9 months. All the processed samples showed an increasing trend of peroxide value (PV), free fatty acid (FFA), ash and sensory attributes while a decreasing trend of pH, protein and moisture content were showed. The fat slightly increased during storage time in all conditions. However, mesophile aerobes and anaerobes were absent and the samples were safe with acceptable sensory attributes entire storage period. The shelf life study indicated that the products were well acceptable up to 9 months based on the assessment of physicochemical, microbiological and sensory attributes. This implies that it is feasible to produce Gulai-Besar to commercial scale.
Abhishek, V., Kumar, R.R., George, J., Nataraju, S., Lakshmana, J.H., Kathiravan, T., Madhukar, N., & Nadanasabapathi, S. (2014). Development of retort process for ready-to-eat (RTE) soy-peas curry as a meat alternative in multilayer flexible retort pouches. IFRJ., 21(4), 1553-1558.
Al-Baali, G., Abdulghani, A.G., & Farid, M.M. (2006). Sterilization of food in retort pouches. LLC, NY: Springer Science, Business Media.
Albayrak, M., & Gunes, A.E. (2010). Traditional foods: Interaction between local and global foods in Turkey. Afr. J. Bus. Manage., 4(4), 555-561.
Amaral, A.B., Silva, M.V.D., & Lannes, S.C.D.S. (2018). Lipid oxidation in meat: Mechanisms and protective factors–a review. Food Sci. Technol. (Campinas), 38(1), 1-15.
AOAC. (2000). Official method of analysis (17th ed.). Maryland, USA: The Association of Official Analytical Chemists.
Bindu, J., Ravishankar, C.N., Srinivasa Gopal, T.K., & Mallick, A.K. (2010). Investigation of shelf life and heat penetration attributes of ready to eat “Fish peera” from Anchovy (Stolephorous commersoni) in retort pouches. Journal of Food Processing and Preservation, 34, 207-222.
Chandirasekaran, V., & Rajan, S. (2016). Retort processed, Indian traditional type Chettinad chicken product. International Journal of Science, Environment and Technology, 5(4), 2395-2405.
Devadason, I.P., Anjaneyulu, A.S.R., Mendirtta, S.K., & Murthy, T.R.K. (2014). Quality and shelf life of buffalo meat blocks processed in retort pouches. J Food Sci Techno., 51(12), 3991-3997.
Drotz, H. (2012). Development of thermal process for Gaeng Phed Gai in retort pouches (Master’s thesis). Swedish University of Agricultural Sciences, Uppsala, Sweden.
Firestone, D. (2004). Official methods and recommended practices of the American Oil Chemists' Society, AOCS. IIIinois, USA: AOCS Press.
Food and Drug Administration, Bacteriological Analytical Manual Online (FDA BAM Online). (2001). Bacteriological analytical manual. Retrieved from https://www.fda.gov/food/laboratory-methods-food/bacteriological-analytical-manual-bam
Food and Drug Administration, Bacteriological Analytical Manual Online (FDA BAM Online). (2002). Enumeration of Escherichia coli and the Coliform Bacteria. Retrieved from https://www.fda.gov/food/laboratorymethods-food/bam-4-enumeration-escherichiacoli-and-coliform-bacteria
Leander, R.C., Hedrick, H.B., Brown, M.F., & White, J.A. (1980). Comparison of structural changes in bovine longissimus and semitendinosus muscles during cooking. J Food Sci., 45(1), 1-6.
Marina, A.M., Man, Y.B.C., Nazimah, S.A.H., & Amin, I. (2009). Monitoring the adulteration of virgin coconut oil by selected vegetable oils using differential scanning calorimetry. J Food Lipids, 16, 50-61.
Rajan, S., Kulkarni, V.V., & Chandirasekaran, V. (2014). Preparation and storage stability of retort processed Chettinad chicken. J Food Sci Technol., 51, 173-177.
Rajkumar, V., Dushyanthan, K., & Das, A.K. (2010). Retort pouch processing of Chettinad style goat meat curry-a heritage meat product. J Food Sci Tech., 47(4), 372-379.
Seow, C.C., & Gwee, C.N. (1997). Coconut milk: Chemistry and technology. Int J Food Sci Technol., 32, 189-201.
Song, J.K., Han, J.J., & Rhee, J.S. (2005). Phospholipases: Occurrence and production in microorganisms, assay for high-throughput screening and gene discovery from natural and man-made diversity. J Am Oil Chem Soc., 82, 691-705.
Srivastava, Y., & Semwal, A.D. (2015). A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy. J Food Sci Technol., 52(2), 984-991.
Sukasih, E., Prabawati, S., Hidayat, T., & Rahayuningsih, M. (2009). Optimasi kecukupan panas pada pasteurisasi santan dan pengaruhnya terhadap mutu santan yang dihasilkan. J Pascapanen, 6, 34-42.
Sunooj, K.V., & Radhakrishna, K. (2013). Physicochemical changes in ready to eat pineapple chicken curry during frozen storage. Food and Nutrition Sciences, 4, 119-125.
Tayeh, N. (2018). Development of local Halal food product: Budu Tumih Noni leaf rice crisp. Journal of Food Health and Bioenvironmental Science, 12(1), 28-35.
Van der Horst, K., Zurich, E., & Brunner, T. (2010). Ready-meal consumption: Associations with weight status and cooking skills. Public Health Nutrition, 14(2), 239-245.
How to Cite
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.