Sauce Preservation
Hi guys,
Hope someone can help me with this, I am developing a sauce which has a pH of 3.6 - 3.7, in order to avoid problems with pathogenes I send it to the retort (103°C to reach a F0 value of 3), however after a couple of months I got changes in the flavor and taste.
I think the best way to handle this product is to work at pasteurization temperature and time; any suggestion for temperature and what F0 value do I need to reach? what about the shelf life?
Regards
Ed
Your acidity is quite high so you may be able to lower the processing temperatures. I have produced long life yoghurts with a higher pH and lower processing temperature. The life was restricted by moisture loss.
Some information in USDA canning guide files may be useful. It is reported that Clostridium botulinum both growth and toxin formation are completely inhibited at pH values below 4.6. There is some research published though that the general assumption that C. botulinum does not grow below pH 4.6 is incorrect.
Have you determined the cause of the change of flavor? If it is the heat process then wouldn't it be noticeable straight away? Also what sort of container are you using?
Regards,
Tony
Hi Tony
Thanks for your replay, as you mention I am sure that the change of flavor is due to the temperature, now I want to work a lower temperatures between 85 to 90 but not sure what F0 do I need to reach in order to have a safe product. The container I am using is glass jar and pouch.
I noticed the change of flavor after six months
Hi Eadr,
I don't think that your flavour change is related to the heat process if it starts after 6 months. Do you store these products where they are exposed to light and is the pouch transparent?
Regards,
Tony
Hi
It was a development and made the formula 6 months ago and did some sauces in glass and retort pouch, I open 6 months later and found out the change in flavor, both were stored in a room at normal conditions.
The pouch is not transparent it has aluminium foil.
I think that change caused by non enzimatic browning reaction (maillard reaction). maillard reaction ais reaction between protein and simple sugar and you can see not only flavor change but you can see the color is change also.
Did you see any color change on your product after several time storage ?
rgds
AS NUr
A change in color was not observed however there is a separation between the product and oil.
At pH <4.6 it is of no use talking about F0s. I would be more inclined to look at hot filling and sealing. If you cannot control the fill temps adequately then you can still heat process the product after sealing. I would look for a schedule that achieved a temp of about 90 degrees in the product. This would make it more than safe. To achieve an F0 of 3 at 103 degrees, this must have been a very very long cook time.
You have not actually mentioned what the flavour change is, is a bad taste or other. If you could be more specific it may help identify the cause.
One possible reason may be if you are using a lot of spices is that the spices are continuing to add to the flavour profile over the time in the package. This is not unusual for sauces or chutneys/relishes etc for this to happen, in many cases it is desirable.
One way around this is to use spice oils, as they do not continue to add the flavour once fully blended into the product. Another, it may or may not be possible, is to steep the spices in the sauce during the cooking process and then remove them before packing. The way I do it in my home kitchen is to tie the whole spices etc into a muslin/cheesecloth bag, place this in and cook until I am happy with the flavour, then remove the bag and throw it in the bin. Like I said I do not know if this is a possibility in your process, but food for thought.
Bawdy.
A change in color was not observed however there is a separation between the product and oil.
i think your product is not micro sensitive because of your product pH is below 4 . and the separation caused by temperature. your process temperature is too high so your food system can't handle it. you should check emulsion stabilty of your product especially temperature effected. i suggest you can process your product on 75oC.