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Investigating the sterilization process of canned meat with different weights on the qualitative characteristics (microbial, chemical and sensory) of meat
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Saeed Hadi   , Vahid Hadi , Musib Yazdani , Javad Mirahmadi , Hossein Dini , Karim Parastoyi , Mohammad Gholami5 , Alireza Shahriari , Morteza Fathi , Saeed Ghasemi |
| Baqiyatallah University of Medical Sciences |
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Abstract: (345 Views) |
The canning process has undesirable effects on the organoleptic and nutritional characteristics of food. Therefore, in this study, for the first time and in a comprehensive plan, the microbial safety of canned meat in different weights was evaluated and then the qualitative characteristics of these products including textural characteristics (using compression and penetration tests), sensory and nutritional characteristics (determination of vitamins riboflavin, niacin, B6, pantothenic acid and B12, as well as elements of zinc, selenium, phosphorus) were investigated. Examining the microbial characteristics of the samples showed that the samples did not contain any microbial contamination. As the weight of canned meat increased, the amounts of vitamins B5 and B2 decreased significantly. On the other hand, the amount of phosphorus, iron and selenium nutrients in the studied canned food samples did not show a statistically significant difference (p˂0.05) and the amount of zinc element increased with the increase in canned food weight. From the textural point of view, the results of the cutting and penetration tests showed that the hardness of the samples decreased with the increase in the canned weight, which was in agreement with the results obtained from the sensory test. It was also observed that with the increase in the weight of canned samples, the sensory score of color, texture and overall acceptance decreased.
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Article number: 6 |
| Keywords: canned bulk, red meat, canning, textural characteristics, microbial characteristics, Sensory evaluation. |
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Full-Text [PDF 316 kb]
(162 Downloads)
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Type of Study: Research |
Subject:
Special
Received: 2023/12/1 | Accepted: 2024/09/21 | Published: 2024/09/22
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