Heat penetration characteristics and shelf-life studies of mushrooms in brine processed in retort pouches

Abstract

White button mushrooms were washed, blanched and cut longitudinally into two halves. 100 g mushroom halves was placed into each retort pouch and 90 ml hot brine (2% salt, 0.1% citric acid) was added. Retort pouches (105 µm thick) had an outer polyester layer (12.5 µm), a middle aluminium layer (12.5 µm) and an inner cast polypropylene layer (80 µm); pouch size was 20 × 16 cm, seal size 10 mm and lip size 4 mm. Pouches were fixed with thermocouples for recording the core temperature of the mushroom pieces, using a data recorder and a computer. After sealing and over-pressure retorting at F0 = 9.6, the pouches were stored at the ambient conditions. The heat penetration parameters were calculated. The heating curve obtained was logarithmic in nature. Sensory evaluation of mushroom curry prepared from the stored mushrooms showed that the product had high acceptability (7.9 on a scale of 10) which reduced very slightly (to 7.5) during storage for 12 months. No deformity, leakage or spoilage was noticed and the product remained sterile and acceptable even after 12 months of storage at the ambient conditions (20–30°C). Copyright © 2004 John Wiley & Sons, Ltd.