Storage quality of retort-pouched foods for patients with kidney disease
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Abstract
Most kidney-friendly foods available in the market are freshly prepared and remain susceptible to microbial contamination, which leads to rapid spoilage. To address this issue, thermal sterilization is required, using packaging that can withstand high temperatures and pressures. Retort pouches, composed of multilayer plastic films, have been shown to possess high resistance to sterilization processes and enable the extended shelf life of ready-to-eat meals at ambient temperature, and maintaining product quality, including physical, chemical, and sensory attributes, throughout the storage period remains critical. This study investigated the quality and shelf-life of a kidney-friendly sour curry product containing egg white tofu mixed with fish and Chinese cabbage, packed in retort pouches and stored under accelerated conditions at 35, 45, and 55°C for 4 weeks. The results indicated that samples stored at 35°C had the highest values in lightness (L), redness (a), and yellowness (b*) of the curry broth. The total color difference (∆E) increased throughout the 4-week storage period under accelerated conditions. However, samples stored at 55°C exhibited the highest hardness, cohesiveness, and chewiness values, and no growth of pathogenic or spoilage microorganisms was detected during the entire 4-week storage period under ambient conditions. Sensory evaluation using the difference from the control test revealed that consumers perceived noticeable color changes starting from the 2nd week of storage at 55°C. Therefore, color was identified as the primary indicator of quality deterioration, and the overall color change (∆E) observed in egg white tofu mixed with fish at week 2 under accelerated storage at 55°C was designated as the product’s critical point. This critical point signifies the moment when the quality of the egg white tofu begins to decline significantly, as indicated by consumer perception of color changes. Recognizing this threshold allows for better management of storage conditions to maintain product quality.
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