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Determination of quality differences in low-acid foods sterilized by high pressure versus retorting |
M. H. LAU and E. J. Turek. Strategic Research, Kraft Foods, Inc., 801 Waukegan Rd., Glenview, IL 60025 High Pressure Sterilization (HPS) is a process for producing low acid, shelf stable foods by using heat and pressure synergistically to sterilize foods at lower temperatures and with less total thermal treatment than traditional canning (retorting) methods. While the mechanisms of bacterial spore destruction and the conditions needed to certify sterility and safety are still the subject of active research, this work focused on the impact of HPS processing on food quality. HPS was applied to a variety of foodstuffs, including whole muscle meats, fish, vegetables, eggs, and starches (pasta/potatoes/rice) to determine differences in sensory attributes obtained using HPS vs. conventional retorting. Using HPS process conditions taught by Meyer in US Patent # 6,177,115 B1, sterility was consistently achieved and product quality, in most cases, was superior to retorted controls. This paper will present our findings on the comparative quality of HP and thermally sterilized products, supported by objective and sensory measurements.
Session 7, Science-based applications of high pressure processing in the food industry
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