36G-6 |
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V. M. HUERTA-E, Facultad de Ing Quimica, Escuela de Ingenieria de Alimentos, Benemerita Univ. Autonoma de Puebla, 18 Sur & San Cuadio, Ciudad Universitaria, Puebla, 72000, Mexico, D. Martinez-Carrera, Dept. of Mushroom Biotechnology, College of Postgraduates in Agricultural Sciences (COLPOS), Apartado Postal 701, Puebla, 72001, Mexico, Y. Mayett, Dept. Admon., Univ. Popular Autonoma del Estado de Puebla, 21 Sur 1103, Col. Santiago, Puebla, 72160, Mexico, and E. Urrutia, Investigacion, Univ. Popular Autonoma del Estado de Puebla, 21 Sur 1103, Col. Santiago, Puebla, 72160, Mexico. The demand for fresh-like meals continues. Consumers also want safe foods. Cook-Chill technology is a novel preservation method in which fully cooked meals are followed by fast chilling and preserved in controlled low-temperature conditions above freezing point (0 to +4° C), and subsequent thorough reheating close to the consumer before consumption. Cook-Chill products are reported to last three to four weeks. Shiitake (Lentinula edodes) is an edible mushroom consumed in southeast Asia and recently introduced into Mexico. Scientific evidence reports shiitake as an excellent functional food due to its multiple health benefits, with a unique aroma and flavor among edible mushrooms. It grows on a mixture of enriched hardwood sawdust and wood chips. The objective of this work was to determine microbiological and sensory quality of pasilla shiitake (Lentinula edodes) Mexican meal as affected by refrigerated storage time. Shiitake was obtained from the experimental station “Mushroom Biotechnology” of Postgraduates College in Agricultural Sciences (COLPOS), Campus Puebla, Mexico. Pasilla hot pepper, garlic, onion, epazote, spices, edible oil, and salt were obtained from a local market. Meal preparation was carried out following GMP and HACCP principles. Heat treatment at 170° F was sufficient for thermal inactivation of pathogens; total count and coliforms were under the Mexican norm. Sensory analysis was carried out once rethermalization of the meal was done. Overall flavor, spicy impact, mushroom flavor, and saltiness (after four weeks storage, 4° C) were not significantly affected (P > 0.05 ). It is concluded from a technological standpoint that cook-chill treatment for Pasilla shiitake Mexican meal was effective and can be used safely in institutional foodservice, using the advantages of this preservation method to improve meal quality.
Session 36G, Refrigerated & Frozen Foods: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |