Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces

Abstract

The shelf life of four different sauces in retort pouches, Gochujang chicken, Kimchi, ham beef, and beef salsa, was examined. Samples of each sauce pouch were stored at 25, 35, and 45 degrees C for 6 months; changes in the chemical were measured, and sensory evaluation was done. Finally, this study predicted the shelf life of products. Concentrations of thiobarbituric acid (TBA) inside the retort-pouched sauces were found to increase over the course of storage. Likewise, the overall pH of the sauces was found to decrease generally. Finally, sensory evaluation, ranked on a 7-point scale, was found to be greater than 5 ("like moderately'') when processed by one of 15 panel. The TBA value was used to estimate the shelf life of the four sauces, which was found to be greater than 3 years for each. Therefore, the use of retort pouches is an effective packaging method for the long-time storage of sauces at temperatures lower than 25 degrees C.