Product development of canned Thai food by thermal processing

Thermal processing is the most widely used method for preserving food and extending its shelf-life. It would be possible to produce Thai food, containing sauce as well as pieces of meat and vegetables, with a long shelf-life at ambient temperatures. A traditional Thai food packed in 307 x 409 can was processed to commercial sterility in a still retort. Process lethality was determined by temperature measurements. The quality of the product was evaluated by microbiological tests and sensory assessment. This research consists of 2 parts. Firstly, to optimize the Thai food recipes before using thermal processing. The prototype of 4 types of Thai food recipes (Moo-kra-tium, Pa-nang, Gaeng-Phed, and Gaeng-jued) were evaluated using 9-point hedonic scale and just about right (JAR) 5-point scales. The appropriate formula was decided after the judge determined the optimum levels of attributes in each recipes (repeated until JAR > 70%) then evaluated the preference using hedonic scale. The result of 4 Thai food recipes showed the higher overall liking score compare to the recipes before adjust the seasoning levels and flavors. Secondly, all kinds of Thai food were subjected to commercial sterilizing conditions at 121 degrees C (Pressure 15 psi) with a process lethality (F-0) of 5 minutes. Cold point of food products as affected by the formula of recipes was evaluated. The product with higher ratio of pork in their formula (The net weight was approximately 450 g/can) exhibited lower heat penetration rate. Approximately 120, 100, 75 and 15 minutes at 121 degrees C was used as processing time for canned Moo-kra-tium, Pa-nang, Gaeng-Phed, and Gaeng-jued, respectively. The total plate count of all products was lower than the standard for canned food and no flat sour microorganism was found. The information obtained from this research could provide the guideline for the design of appropriate thermal process condition to extend the safety margin of the canned Thai food. (C) All Rights Reserved