RESIDUAL GAS VOLUME EFFECT ON QUALITY OF RETORT POUCH WET-PACK PEARS |
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| Authors: | GI OLIVAS JJ RODRÍGUEZ DR SEPÚLVEDA H WARNER S CLARK GV BARBOSA-CÁNOVAS |
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| Affiliation: | Washington State University Department of Biological Systems Engineering P.O. Box 6120 Pullman, WA 99164-6120;Washington State University Department of Food Science and Human Nutrition P.O. Box 6376 Pullman, WA 99164-6376 |
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| Abstract: | Wet pack pears in retort pouches were studied for six months. Four selected residual gas volumes 10, 15, 20 and 30 cubic centimeters (cc)] were used to determine the influence of residual gas volume on physicochemical and sensory attributes. Three storage temperatures (4.4, 26.7 and 37.8C) were used to carry out an accelerated shelf‐life study. Residual gas of 30 cc promoted faster darkening and higher ascorbic acid degradation than the rest of the volumes studied (α≤ 0.01). No significant effect of residual gas volume was found on any other attribute analyzed. Temperature accelerated the consumption of remaining oxygen in the pouches, degradation of ascorbic acid, formation of 5‐hydroxymethyl‐2‐furaldehyde (HMF) and 2‐furaldehyde, and softening of pears. Calculated activation energies (Ea) for HMF and 2‐furaldehyde formation, ascorbic acid, and color degradation were 35, 31.1, 29.8, and 10.4 kcal/mol, respectively. Residual gas volume of 20 cc was the maximum volume studied that accomplished the desired shelf‐life for this product. |
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