Shelf-stable chevon dishes in retortable stand-up pouch
Paper Details
Shelf-stable chevon dishes in retortable stand-up pouch
Abstract
The study developed shelf-stable chevon dishes namely, chevon bulgogi, chevon bitter stew (pinapaitan), chevon in tamarind broth (sinampalukan) and chevon salad (sisig) in retortable stand-up pouch from slaughter goats. It involved standardization of formulations and processes, quality control of raw materials, in-process, and finished product characterization, heat penetration, and shelf life studies. Further, chevon dish characterization involved sensory evaluation, physicochemical, microbiological, heat penetration using water retort and shelf life tests. The chevon dishes have varied thermal process (temperature and time) schedules ranging from 121 to 121.6oC and 38 to 48 minutes. The dishes are highly acceptable to consumers. All are low- acid foods but are safe based on microbiological test results. The dishes in pouches can last up to six months for chevon bitter stew, chevon in tamarind broth and chevon salad; while 13.8 months for chevon bulgogi. These chevon dishes in convenient packages can be commercially available anytime.
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Anabella G. Valdez (2023), Shelf-stable chevon dishes in retortable stand-up pouch; IJB, V23, N2, August, P228-233
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