Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots

Sous vide is increasingly used to process convenience foods including ready-meals as it is reputed to give superior quality because of the mild process and the absence of oxygen in the pack. The potential for temperature abuse is greater for sous vide ready-meals than for sous vide catered items as the distribution and retailing chain for the former is usually longer. Freezing sous vide foods is, therefore, a potentially safer alternative to sous vide processed foods followed by chilling. The objective of the current study was to investigate production of sous vide frozen sliced (discs) carrots, with similar quality to sous vide chilled product. Sensory trials were used to determine the acceptable shear texture range (1.0–2.8 kN) for steamed carrots and this was the target texture in the processing trials. A Barriquand Steriflow retort was used for sous vide processing and the optimized conditions using carrot discs were: low temperature blanch (50 °C/30 min; firms product); blanch (90 °C/3 min; inactivates enzymes); sous vide cook (90 °C to core P₉₀¹⁰ values > 4 min and < 6 min); blast freeze (? 35 °C/2 h); and store (? 25 °C). Carrot discs prepared from untreated raw carrots had a firmer texture than those prepared from either blanched or blanched and frozen material. Freezing post-sous vide cooking softened texture in comparison with chilling, but freezing rate (nitrogen; blast; cabinet methods) and frozen storage (9 months) had a minimal effect on product texture and quality. Scanning electron microscopy showed no significant structural differences between sous vide frozen and chilled carrots of similar shear values. Paired comparison sensory testing of sous vide frozen and chilled sliced carrots indicated a significant preference for the latter at the 20-day storage date.Industrial relevance: The trials dealt with the effects of freezing on the quality of sous vide processed carrots. This is of relevance to companies who wish to produce texturally acceptable sous vide frozen or chilled components as part of ready-meals.     

Physicochemical and rheological properties of purees based on Mafafa (Xanthosoma robustum) and quinoa (Chenopodium quinoa Willd.) with the addition of cryoprotectants

Growing interest in processed frozen products with similar characteristics to natural products has generated the study of new products in the food industry field. The characteristics of each matrix, the process of elaboration, composition, and structure of the additives and the interactions amongst these modify the food's texture, structure, physical and sensory properties and, hence, interfere directly with consumer acceptance. This research studied the effect of adding cryoprotectors during frozen storage on the rheological, physicochemical, structural, and microbiological properties in a Mafafa‐quinoa‐olive oil puree. To carry out the study, the rheological properties were determined through dynamic oscillatory tests and in steady state; likewise, the physicochemical properties (humidity, color, pH, and syneresis) were analyzed. Regarding physicochemical properties, the humidity content in the purees formulated varied between 57 and 74%, without important variation (p > .05) with respect to the formulation, however, in the storage during the freezing/thawing process, this parameter diminished in greater proportion in those purees containing carrageenan as cryoconservant. Both the addition of cryoconservants and the storage time affected significantly (p < .05) the puree's syneresis, with the degree of exudation being lower in the formulation containing xanthan gum at 1% w/w. During the freezing/thawing process, decreased apparent viscosity was noted. Additionally, the analysis of the viscoelastic properties of the purees evidences that already described, given that a significant effect (p < .05) was observed of the formulation of purees in the elastic component G′, in contrast with a notable decrease in the viscous component G″.     

Vitamin C,total phenolics and antioxidative activity in tip‐cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering

BACKGROUND: Retention of nutrients in vegetables during blanching/freezing, cooking and warm‐holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch technology (boil‐in‐bag, sous vide) were compared in their ability to retain vitamin C, total phenolics and antioxidative activity (DPPH and FRAP) in industrially blanched/frozen tip‐cut green beans and swede rods. RESULTS: After conventional cooking, 50.4% total ascorbic acid, 76.7% total phenolics, 55.7% DPPH and 59.0% FRAP were recovered in the drained beans. After boil‐in‐bag cooking, significantly (P < 0.05) higher recoveries were obtained, i.e. 80.5% total ascorbic acid, 89.2% total phenolics, 94.8% DPPH and 92.9% FRAP. Recoveries after sous vide cooking were comparable to those of boil‐in‐bag cooking. By conventional cooking, 13.5–42.8% of the nutrients leaked into the cooking water; by sous vide about 10% leaked to the exuded liquid, while no leakage occurred by boil‐in‐bag cooking. Warm‐holding beans after cooking reduced recoveries in all components. Recoveries in swede rods were comparable but overall slightly lower. CONCLUSION: Industrially blanched/frozen vegetables should preferably be cooked by pouch technology, rather than conventional cooking in water. Including cooking water or exuded liquid into the final dish will increase the level of nutrients in a meal. Warm‐holding of vegetables after cooking should be avoided. Copyright © 2010 Society of Chemical Industry     

Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

The effects of blanching and drying treatments on stability, physical properties, and antioxidant activity of apple pomace polyphenols were evaluated. Blanched and unblanched apples were extracted, and the pomace was dried in a cabinet dryer at a speed of 3 m/s at 50 °C, 60 °C, 70 °C, and 80 °C. The color, total phenolics, flavonoids, individual polyphenolic compounds, anthocyanins, and total antioxidant activity were analyzed. The blanching process caused a major retention in color, total polyphenolic content, and total flavonoid content for fresh apple pomace when compared with fresh unblanched pomace. Drying of either fresh blanched or fresh unblanched pomace caused a significant reduction (P < 0.05) in total polyphenol and flavonoid content leading to a reduction in the total antioxidant activity. When compared with the unblanched treatment, drying the blanched pomace at 80 °C resulted in a product with significant amounts of total phenolics, flavonoids, and antioxidant activity. The individual phenolic compounds were significantly increased (P < 0.05) in blanched pomace that was not dried when compared with unblanched samples. Drying blanched apple pomace did not cause a significant change in the concentration of individual polyphenolic compounds, but drying unblanched apple pomace caused a reduction in the concentrations of epicatechin and caffeic acid, with an important reduction in p-coumaric acid at temperatures higher than 60 °C. However, the drying process caused a significant reduction in the antioxidant capacity. Therefore, a combination of blanching and drying processes for apple pomace results in a product that maintains antioxidant capacity.     

Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces

As quotas and the supply of conventional species continue to tighten, there is a need to test the acceptability of many fish species. Seven fish species (albacore tuna, cardinal fish, orange roughy, blue ling, redfish, roundnose grenadier and Greenland halibut) were cooked by the sous vide process (Barriquand Steriflow retort; 20 min/90 °C) in 12 savoury sauces. Sensory results showed that sous-vide-cooked albacore tuna, cardinal fish and blue ling were the most acceptable species and tikka, tomato-and-pesto, arrabbiata and hollandaise the preferred sauces. Greenland halibut and roundnose grenadier were too soft after sous vide cooking. Freezing post sous vide cooking did not influence product quality and gave additional benefits over chilling of an extended shelf life and more flexibility in relation to product safety. The pH of the sauces was in the range 3.96 (cajun) to 5.42 (bearnaise) and mean pH values fell from 4.66 before sous vide cooking to 4.38 after cooking. Sauce colour also became lighter during sous vide cooking of fish portions, as indicated by Hunter Lab colour values. The results of the research have been disseminated to seafood companies and scale-up trials are in progress.     

Growth and by‐product profiles of Kluyveromyces marxianus cells immobilized in foamed alginate

The aim of this research was to study how the yeast cell immobilization technique influences the growth and fermentation profiles of Kluyveromyces marxianus cultivated on apple/chokeberry and apple/cranberry pomaces. Encapsulation of the cells was performed by droplet formation from a foamed alginate solution. The growth and metabolic profiles were evaluated for both free and immobilized cells. Culture media with fruit waste produced good growth of free as well as immobilized yeast cells. The fermentation profiles of K. marxianus were different with each waste material. The most varied aroma profiles were noted for immobilized yeast cultivated on apple/chokeberry pomace. Copyright © 2014 John Wiley & Sons, Ltd.     

Sugar beet pulp and apple pomace dietary fibers improve lipid metabolism in rats fed cholesterol

The effect of diets supplemented with sugar beet pulp fiber (SBP, 10%) and apple pomace fiber (AP, 10%) on lipids and lipids peroxides was investigated in 60 male Wistar rats. The rats were divided into six groups of 10 and adapted to cholesterol-free or 0.3% cholesterol diets. The basal diet (BD) contained wheat meal, barley meal, wheat hulls, meat-bone meal, barley sprouts, skimmed milk, fodder yeast, mineral and vitamin mixtures. The Control group (Control) consumed BD only. To the BD were added 3 g/kg cholesterol (Chol), 100 g/kg dry sugar beet pulp fiber (SBP), both 100 g/kg sugar beet pulp fiber and 3 g/kg cholesterol (SBP+Chol), 100 g/kg apple pomace fiber (AP), both 100 g/kg apple pomace fiber and 3 g/kg cholesterol (AP+Chol). The experiment lasted 40 days. Plasma total cholesterol (TC), LDL cholesterol (LDL-C), HDL cholesterol (HDL-C), triglycerides (TG), total phospholipids (TPH), HDL phospholipids (HDL-PH), lipid peroxides (LP) and liver TC concentration were measured. Groups did not differ before the experiment. In the Chol+SBP and the Chol+AP vs. Chol group the sugar beet pulp and apple pomace dietary fiber supplemented diet significantly (P<0.05) hindered the rise of plasma lipids: (a) TC−2.97 vs. 3.69 mmol/l, −20% and 3.01 vs 3.69 mmol/l, −18.4%, respectively; (b) LDL-C −1.36 vs. 2.02 mmol/l, −32.6% and 1.39 vs. 2.02 mmol/l, −31.2%, respectively; (c) TG −0.73 vs. 0.88 mmol/l, and 0.75 vs. 0.88 mmol/l; −17 and −14.8%, respectively, and TC in liver (17.1 vs. 24.3 μmol/g, −29.6% and 17.9 v. 24.3 μmol/g, −26.3%, respectively. Sugar beet and apple pomace fiber-supplemented diets significantly hindered the decrease in HDL-PH (0.79 vs. 0.63 mmol/l, −25.3%, P<0.025 and 0.75 vs. 0.63 mmol/l, −19%, P<0.05, respectively) and decreased the level of TPH (1.34 vs. 1.74 mmol/l, −23%, P<0.005 and 1.37 vs. 1.74 mmol/l, −21.3%, P<0.01, respectively). Both sugar beet pulp fiber and apple pomace fiber, in rats fed the basal diet without cholesterol, did not significantly affect the variables measured. Neither sugar beet pulp fiber or apple pomace fiber-supplemented diets influenced the level of lipid peroxides. These results demonstrate that sugar beet pulp fiber and to a lesser degree apple pomace fiber possess hypolipidemic properties. This is more evident when sugar beet pulp fiber or apple pomace fiber are added to the diet of rats fed cholesterol. The hypolipidemic effects of both sugar beet pulp fiber and apple pomace fiber can be attributed to their water-soluble parts. The sugar beet pulp and apple pomace fibers have no antioxidant properties.     

Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

The aim was to study spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked at an oven temperature/time of 70 °C/12 h, chilled at 3 °C and stored at 2 °C for 0, 5 or 10 weeks. Microbial (psychrotrophs, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts), physical–chemical (pH, water activity, TBARS, acidity, L^*a^*b^* colour, texture profile analysis and shear force) and sensory (appearance, odour, flavour, texture and acceptance) parameters were determined. The results showed that sensory spoilage preceded microbiological spoilage of sous vide pork loin. Counts bellow 1 log cfu/g of psychrotrophs, anaerobic psychrotrophs, Enterobacteriaceae and lactic acid bacteria were detected in any control week, while moderate counts (2–3 log cfu/g) of moulds and yeasts were found. Minor changes in water activity, lipid oxidation, CIELab colour, hardness, cohesiveness or gumminess were associated with spoilage of pork loin, only decreases of lactic acid, springiness and shear force were observed. The pork loin was unacceptable after 10 weeks. This loss of acceptance was mainly due to the deterioration of meaty flavour and odour, although the loss of appearance, juiciness and firmness also contributed. Moderate warmed-over and rancidity were detected. The sensory analysis was the most effective method for determining the shelf life of the sous vide pork-based dishes.     

SENSORY EVALUATION OF THE TEXTURE OF 49 COMMERCIAL APPLE AND PEAR PUREES

ABSTRACT

The sensory texture of 49 market samples of pear and apple purees were examined by Flash profile and results were treated by Generalized Procustes Analysis. The product set encompassed grocery products, baby foods and drinking snacks. Four main sensory notions were used to describe the texture of this type of products: graininess, viscosity, moisture and grittiness. Pear and apple purees were discriminated by the gritty perception, carried out on the third component. The other three main characteristics were carried out on the first two axes, where six main groups of products were identified. Pear purees were close to baby foods. Thickened baby foods and pear and apple mixtures constituted additional groups. Finally, apple purees were close sensorially, but three groups could be discriminated by grainy and viscous perceptions. The number of products was not an obstacle and the panel managed the task as required.

PRACTICAL APPLICATIONS

Flash profile seems to be a powerful tool to provide a statement of the sensory diversity of a specific market very quickly even when the number of products is quite large.

     

Characterizing asymptotic D-values for Salmonella spp. subjected to different heating rates in sous-vide cooked beef

Inactivation rates of a cocktail of Salmonella spp. in sous vide cooked beef exposed to varied ‘come-up’ heating times of zero (control), and 1–3 h from 10 °C to the processing temperature of 58 °C were examined. The observed survival curves, determined for 58 °C, displayed a slight ‘shoulder’ followed by a non-zero asymptotic D-values. Comparisons of the survival curves confirm that the rate of heating can substantially influence the heat resistance of Salmonella spp. While there was no significant difference between the estimated asymptotic D-values for the control and 1-h come-up heating time survival curves, the estimated D-values were significantly larger for the 2- and 3-h come-up heating times curves. The estimated averages of the asymptotic D-values for the control and 1-h come-up time survival curves are approximately 5.7 min; for the 2-h come-up time curves, 7 min; and for the 3-h come-up time curves, 8 min. These findings could have substantial practical importance to food processors in sous vide cooked beef that are processed by slow heating rate/long come-up times and low heating temperatures.     

Effect of processing on rheological,structural and sensory properties of apple puree

The relation between rheological, structural and sensory properties of apple purees was studied taking into account the effect of processing. For this reason, a grinding - separation strategy was established in order to vary pulp content and particle size. By grinding, three different particle size distributions were obtained. A second heat treatment was applied to purees to see the impact on its rheological and structural properties. An experimental design was constructed, with two factors (pulp content and particle size) and 4 levels (25, 31, 42, 60%) for pulp content and 3 levels (200, 500, 1100 μm) for particle size. The rheological properties of purees were characterized using a controlled stress rheometer by the flow curves obtained from 2.14 to 214 ^s−1 shear rate range; frequency sweeps measurements were performed within the linear viscoelastic region, in the range of 0.1-40 rad/s. Purees behaved as shear-thinning fluids presenting a yield stress. Apparent viscosity and yield stress increased as pulp content increased, and they decreased as particle size decreased. The least shear thinning behaviour was observed in purees with low pulp content and small particles. A second heat treatment affected cell wall structure inducing a decrease of the rheological properties of the puree. The most important attributes to explain the texture of apple purees are consistency and graininess, parameters that can be manipulated by controlling processing conditions.     

Effects of Processing on the Compositions and Physicochemical Properties of Fibre Concentrate from Cooked Fruit Pomaces

This study examined the influence of applied technologies namely desugaring, grinding, and bleaching on the compositions (cellulose, hemicelluloses, lignins, and pectins), physicochemical properties (water-holding capacity (WHC), swelling capacity (SWC), oil-holding capacity (OHC)) and the colour of dietary fibre (DF) during the production of fibre concentrates from unusual cooked apple and pear pomaces. Thermogravimetric analysis (TGA) and optical microscopy were also performed to monitor process-induced modification. All the processing conditions affected the compositions and physicochemical properties of DF. The bleaching treatment induced the greatest changes on DF producing yellow cellulose-rich fibre concentrates with improved WHC from 3.2 to 10.0 g/g and improved SWC from 4.0 to 8.8 ml/g. Otherwise, reduction of the particle size influenced hydration properties and colours of DF. WHC and SWC tended to increase with the particle size whereas smaller granulometric size increased the lightness of fibres. Desugaring increased the DF content in both pomaces by 1.2-fold with slight modification of apple insoluble dietary fibre ratio. Fibre concentrates had improved WHC and SWC up to 1.4-fold. All processes had no significant effect (p?<?0.05) on OHC of DF except with ultrafine apple fibre concentrates. Results showed that processing had overall positive effects on DF contents and hydration properties of pomaces from cooked fruits. Bleached fibre concentrates from apple pomace had the highest WHC (10.0 g/g) whereas that of pear had the highest fibre content (89.9 %). Fibres from cooked fruit pomaces may therefore be used as textural ingredients or functional foods.     

Phenolic and antioxidant composition of by-products from the cider industry: Apple pomace

Eleven different cider apple pomaces (six single-cultivar and five from the cider-making industry) have been analysed for low molecular phenolic profiles and antioxidant capacity. The Folin index ranged between 2.3 and 15.1 g gallic acid per kg of dry matter. Major phenols were flavanols, dihydrochalcones (phloridzin and phloretin-2′-xyloglucoside), flavonols and cinnamic acids (chlorogenic and caffeic acids). The group of single-cultivar pomaces had higher contents of chlorogenic acid, (-)-epicatechin, procyanidin B2 and dihydrochalcones, whereas the industrial samples presented higher amounts of up to four unknown compounds, with absorption maxima between 256 and 284 nm. The antioxidant capacity of apple pomace, as determined by the DPPH and FRAP assays, was between 4.4 and 16.0 g ascorbic acid per kg of dry matter, thus confirming that apple pomace is a valuable source of antioxidants. PLSR analysis gave reliable mathematical models which allowed to predict the antioxidant activity of apple pomace as a function of the phenolic profile. The variables with the higher modelling power were phloridzin > procyanidin B2 > rutin + isoquercitrin > protocatechuic acid > hyperin.     

Comparison of apple firmness prediction models based on non-destructive acoustic signal

This paper aimed to explore the non-destructive detection of apple firmness based on portable acoustic signals for consumers. The acoustic eigenvalues processed by Time-domain, Fourier Transform (FT), and Hilbert Huang Transform (HHT) are used to analyse the correlations with apple firmness. The apple firmness prediction models are established through Multiple Linear Regression (MLR) and Artificial Neural Network (ANN). The results proved that the acoustic eigenvalues of wave index form and total energy of 8–9 kHz correlated with apple firmness (P < 0.05), the significant acoustic eigenvalues of sound intensity, amplitude difference, max frame energy, maximum power spectral density, power spectral density characteristics and total energy of 0–1 kHz significantly correlated with apple firmness (P < 0.01). The average relative error of ANN model was significantly lower than that of MLR model (P < 0.05). Compared with Time-FT, the acoustic eigenvalues processed by a combination of Time-FT-HHT possessed a superior effect on the prediction model established by ANN of apple firmness.     

RESIDUES OF p, p'-DDE AND DICOFOL IN MILK OF DAIRY COWS FED COMMERCIALLY PRODUCED APPLE POMACE

Residues of the miticide, dicofol, used in orchards, as well as p,p'-DDE a metabolite of p,p'-DDT present as an impurity in dicofol, were found in each commercial apple pomace sampled at several locations in Central New York. Traces of dicofol and p,p'-DDE were found in milk when cows were experimentally fed one of the pomaces for 9 days. These compounds were also detected in the milk of cows which had been fed by a dairy farmer on a practical basis for several months. It was judged that the milk residues were too low to be of health significance to consumers.     

Phenolic Fractions from Muscadine Grape “Noble” Pomace can Inhibit Breast Cancer Cell MDA‐MB‐231 Better than those from European Grape “Cabernet Sauvignon” and Induce S‐Phase Arrest and Apoptosis

Tons of grape pomace which still contained a rich amount of plant polyphenols, is discarded after winemaking. Plant polyphenols have multi‐functional activities for human body. In this study, polyphenols of pomaces from Muscadinia rotundifolia “Noble” and Vitis vinifera “Cabernet Sauvignon” were extracted and fractionated, and then they were analyzed with LC‐MS and the inhibitory effects on breast cancer cells were compared. The inhibition on MDA‐MB‐231 cells of fractions from “Noble” was further evaluated. The results showed that polyphenols from 2 grape pomaces could be separated into 3 fractions, and ellagic acid and/or ellagitannins were only detected in fractions from “Noble” pomace. All 3 fractions from “Noble” pomace inhibited MDA‐MB‐231 better than MCF‐7. But fraction 2 from “Cabernet Sauvignon” inhibited MCF‐7 better while fraction 1 and fraction 3 inhibited both 2 cells similarly. Moreover, the fractions from “Noble” pomace rather than “Cabernet Sauvignon” can inhibit MDA‐MB‐231 better. Finally, fractions from “Noble” pomace can induce S‐phase arrest and apoptosis on MDA‐MB‐231. These findings suggested the extracts from grape pomace especially those from “Noble,” are potential to be utilized as health beneficial products or even anti‐breast cancer agents.     

Impacts of the Particle Sizes and Levels of Inclusions of Cherry Pomace on the Physical and Structural Properties of Direct Expanded Corn Starch

An effort was made to understand the impacts of dried cherry pomace (by-product of cherry juice processing) inclusion into corn starch extrudates on their direct expansion characteristics. The effect of pomace particle sizes (whole unfractionated (<125 to >500 μm), <125, 125–250, 250–500, and >500 μm) and levels of pomace inclusion (0, 5. and 15% (w/w)) were specifically investigated. Feed moisture content of 15.5 ± 0.5% (w.b.) and the extruder barrel temperature of 140 °C were kept constant with varying extruder screw speed (150, 200, and 250 rpm). The radial expansion ratio (ER) increased with 5% pomace level of inclusion compared with control but decreased significantly (p < 0.05) at 15% inclusion. Particle sizes significantly affected ER (p < 0.05) with smaller particle sizes resulting in increased ER at all levels of pomace. Adding cherry pomace significantly decreased water absorption index (WAI) and water solubility index (WSI) with smaller particles leading to higher WSI. Extrusion process did not reduce the total phenolic content (gallic acid equivalents). Inclusion of the smallest particle size (<125 μm) cherry pomace at 5% level of inclusion yielded extrudates with the highest expansion ratio among all treatments, including the control. The scanning electron images suggested improvements in the extrudate surface and the internal cell structures. The results indicated the presence of active interactions between the cherry pomace and starch during the expansion process which is not present as an inert material.     

OPTIMIZATION OF PASTEURIZATION PROCESSES FOR A SOUS VIDE PRODUCT IN RECTANGULAR THIN PROFILE FORMS

A Hawaiian mackerel and rice product was prepared for sous vide processing. Heat penetration data were gathered and used to verify the values predicted by a computer model. Heat penetration data were collected during pasteurization regimes at five degree intervals between 65C and 85C. The measured time-temperature data were used to evaluate heat penetration parameters for the sous vide product. These data were then used to calculate the process time required for a specific pasteurization value (P_v), that is equivalent to 13 times the decimal reduction (13D) of Streptococcus faecium at 85C. The optimum time-temperature (33 min at 75C) combination was obtained using the maximum value of a multi-factor objective function (OF). The optimal pasteurization temperature was chosen to minimize the volume average cook value (C_av) and to maximize the OF. Results show that optimization of certain quality factors can be achieved using a mathematical model for heat conduction in rectangular plastic containers.