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FLEXIBLE POUCH PROCESS DEVELOPMENT AND EVALUATION OF PASTEURIZED‐REFRIGERATED MANGO SLICES
Author(s) -
GOMEZ J. B.,
BATES R. P.,
AHMED E. M.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07569.x
Subject(s) - pasteurization , food science , chemistry , shelf life , pouch , mathematics , materials science , biology , anatomy
ABSTRACT A continuous pasteurized‐refrigerated process was developed for mango slices in aluminum laminate and transparent boil in bag pouches (17 × 15 × 2.5 cm) and compared to slices in 1/2 pint jars. The effect of pack composition, geometry, and process time at 98°C upon enzyme and microbial activity was determined. A 24‐wk storage study monitored by periodic instrumental and sensory evaluations indicated better quality retention at 2 and 10°C than at 20°C. Product packed in aluminum laminate pouches or glass jars stored better than slices in transparent pouches. The retortable pouch served well even at abuse temperature, whereas the boil‐in‐bag has only short term (< 5 months) refrigerated storage capability.