Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety

Mladen Raseta; Ivana Brankovic Lazic; Boris Mrdovic; Branislav Baltic; Becskei Zsolt; Vesna Djordjevic

doi:10.18485/meattech.2019.60.2.4

Mladen Raseta Institute of Meat Hygiene and Technology
Ivana Brankovic Lazic Institute of Meat Hygiene and Technology
Boris Mrdovic Institute of Meat Hygiene and Technology
Branislav Baltic Institute of Meat Hygiene and Technology
Becskei Zsolt Institute of Meat Hygiene and Technology
Vesna Djordjevic Institute of Meat Hygiene and Technology

DOI: https://doi.org/10.18485/meattech.2019.60.2.4

Keywords: liver pate, sterilization, Fo value, Co value, food safety, thermal treatment

Abstract

Sterilization is a physical method of food preservation that, through high temperature over 100°C which destroys microorganisms and inactivates tissue enzymes. Safety and shelf-life of the canned liver pate (75 and 150 grams) is ensured with determined F_o values ≥ 3. Commercial sterility was achieved, but treatment intensity was too high (F_o=12,07-15,93 and F_o=9,71-13,17)

thus reduced the nutritional value of the food (C_o=111-160 and C_o=123-180). Based on the measurements, under defined heat treatment conditions (20’ heating time and 121.1 ° C autoclave medium under 2.5 bar pressure followed by 20-25’ cooling time) it is suggested that effective sterilization should be reduced by 5 and 10 minutes, respectively. This way the safety of the product would not be compromised, negative impact of heat on the nutritional value would be reduced, whereby production efficiency would be increased and energy consumption would be reduced.