Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
The thermal resistances of Clostridium sporogenes (ATCC 19404) in African giant snail based formulated low acidity (pH 6.8) products comprising Snail in Brine (SIB), Snail in Sauce (SIS) and Snail in Egusi Soup (SES) were investigated using Thermal Death Time (TDT) technique within lethal temperature range 104.4-121.1°C. Established decimal reduction times (D-values) were used for canning the products in 300/208L/L round sanitary cans based on 5D-concept with respect to the test microbe. The D-values (min) of canned African giant snail ranged from 5.4-0.88 min for snail in sauce, 6.8-1.2 min for snail in egusi and 5.6-0.84 min for snail in brine within 104.4-121.1°C, the z-values ranged from 8.8°C for SIB to 9.6°C for SES product. The established thermal process schedules of temperatures 110, 115, 120 and 121.1°C and at times of 4.2, 5.6, 20.7, 76.7 min are recommended for commercial production of canned snails in brine, sauce and egusi soup, respectively.
How to cite this article:
C.C. Ariahu, E.U. Ohuoba and B.D. Igbabul. Process Time Evaluation of African Giant Snail (Achachatina achatina) Based Products.
DOI: https://doi.org/10.36478/jftech.2012.77.82
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2012.77.82