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<OL> <LI> To develop formulas for red and green enchilada-type sauces which have acceptable physical, chemical, microbiological and sensory properties and can be preserved using the water bath canning method. <LI> To develop and/or evaluate formulas for chile-based preserve-type products processed by the water bath canning method for appropriate physical, chemical, microbiological and sensory properties.
NON-TECHNICAL SUMMARY: Safety of home canned chile products is a concern due to the low acid nature of chile. The purpose of this project is to develop and/or evaluate the safety and quality characteristics of chile-based products canned by the water bath canning method.
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APPROACH: Standardized recipes for red and green enchilada sauces will be developed. Treatments applied to the sauces may include addition of acids or combinations of acids, addition of different levels of acids or different processing times. All treatments will be hot-packed and water bath processed using standard procedures. Sauces will be evaluated for physical, chemical and microbiological properties at 0, 5, 30, 90 and 180 days. Sensory properties may also be assessed using an affective method and an untrained panel if safety can be assured. Recipes for chile jams, jellies and other preserve-type products collected from a variety of sources will be prepared and water bath processed using standard procedures. Products will be evaluated for physical, chemical and microbiological properties at 0, 5, 30, 90 and 180 days. Sensory properties may also be assessed using an affective method and an untrained panel if safety can be assured.
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PROGRESS: 2001/10 TO 2006/09<BR>
Four substances (lemon juice, lime juice, beer and club soda) were investigated as rinsing agents for chicken breasts, pork loin chops and beef strip steaks. A fifth substance, tap water, was also used as a rinsing agent and served as both a control and as a means of comparison to previous studies. Within each study (chicken, pork and beef), ten pieces of meat were randomly assigned to each rinsing treatment (fifty samples total per study). Samples were rinsed for one minute with 240 ml of treatment solution in a Whirl-Pak bag using an up-and-down motion in a 90o arc. Samples were evaluated for total aerobic plate counts, total coliform counts and generic Escherichia coli counts before and after rinsing using a cellulose sponge swab technique. Data are currently being transferred to a spreadsheet for statistical analysis. Two graduate students and one undergraduate student were supervised on this project. Two brands of hot pepper sauce were also evaluated as rinsing agents to remove microbial loads on chicken wings. Ten chicken wings were randomly assigned to each treatment. Samples were rinsed for one minute with 240 ml of treatment solution in a Whirl-Pak bag using an up-and-down motion in a 90o arc. Samples were evaluated for total aerobic plate counts, total coliform counts and generic Escherichia coli counts before and after rinsing using a cellulose sponge swab technique. This project was designed and completed by an undergraduate student who was a participant in the ASSURED program through the Chile Institute.
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IMPACT: 2001/10 TO 2006/09<BR>
The major impact from this research could be a reduction in the risk of foodborne illness from contaminated meats that may be subsequently undercooked.