Effects of Heat Treatment on the Storage Stability of Refrigerated Vacuum-packed Baye-baye Ronald Ladrillo Amigo BS Food Technology IV are usually food, ingredients or beverages that have a particular association with the country or place of origin (PCIERD-DOST, 2008) AEFT 2003 sales amounting to US$ 19.4 million Anuga 2005 generate 24 million dollars Poor storage stability (short shelf-lives) a mixture of grated coconut, sugar, and either glutinous rice or ground corn kernels formed into patties and often packed in banana leaves Baye-baye deteriorates fasts. It only lasts for 12-24 hours (Medio, 2001). Characteristics Physico-chemical Properties Microbiological Properties Sensorial Properties Physico-chemical Properties Physico-chemical Properties Moisture Content, % Meana 26.79 Water Activity pH 0.917 6.34 Titrable Acidity (as lactic acid), % Free Fatty Acid Content (as lauric acid), % Peroxide Value, meq peroxide/kg baye-baye a 0.1053 1.69 0.0318 Mean of four observations Source: Sasana, 2006 Microbiological Properties Microbiological Properties Total Plate Count, cfu/g Yeast and Mold Count, cfu/g Meana 148.00 x 105 55.40 x 105 Psychrophilic Plate Count, cfu/g Presence of Mesophilic Spore-forming Anaerobes a 9.21x105 + Mean of four observations Source: Sasana, 2006 Sensorial Properties Sensory Property General Acceptability Baye-baye odor Off-odor Cohesiveness Hardness Baye-baye flavor Off-flavor a Range Neither like nor dislike to like extremely Slight to strong Absent Not sticky to very sticky Very hard to soft Slight to strong Absent Median Like moderately Moderate Absent Slightly sticky Soft Moderate Absent Mean of four observations Source: Sasana, 2006 Objectives assess the effect of heat treatment on the quality of freshly prepared refrigerated vacuum-packed baye-baye and compare these to control sample (no treatment) after which it will undergo storage; monitor the changes in the physico-chemical, microbiological and sensorial characteristics of samples on storage; and, estimate the shelf-life of refrigerated vacuumpacked baye-baye samples heat treated at varying temperatures. Scope and Limitation Baye-baye samples will be prepared using the method and formulation used by local producers in Miag-ao Quality monitoring includes the following analyses: Physico-chemical Analyses Micobiological Analyses Sensory Evaluation Three independent runs Nylon laminate as packaging material Significance Valuable information Provide standard procedure in ethnic food processing Baye-baye penetrate distant markets Greater production Greater profit Methodology Preliminary Study Final Experiment Preliminary Study Ocular Inspection Determination of Time and Temperature Combination Determination of Days Interval of the Analyses Final Experiment Freshly Prepared Baye-baye Vacuum-Packaging Control (no heat treatment) Heat Treated at 85 ± 2°C for 15 min Heat Treated at 95 ± 2°C for 15 min Refrigeration (8°C to 12°C) Glutinous Rice Preparation of Baye-baye Coconut Meat Coconut Water Washing Soaking Draining Air-drying Grating Cooking Toasting Grinding Mixing Washed Sugar  Kneading Pounding Baye-baye Adapted from Sasana, M. J. (2006). Storage Stability of Refrigerated Vacuum-Packed and Heat-Sealed Bayebaye. An Undergraduate Thesis. UP Visayas. Unpublished. Refrigeration at 8-12°C Visual Inspection Yes (Evidence of Mold Stored Sample Growth?) Reject Physico-chemical Analyses Moisture Content Water Activity pH Peroxide Value Microbiological Analyses Total Plate Count Psychrophilic Plate Count No Smell Inspection (Evidence of Spoil Odor?) No Steam for 5 min Sensory Evaluation Yes Reject Storage Monitoring General Acceptability Stored Baye-baye Sample Rejection Scheme Yes REJECT  Visual Inspection (evidence of mold growth?) No Perceptible Spoiled Odor? No General Acceptability Rating Yes REJECT Neither like nor dislike or worse REJECT Like slightly or better Continue Storage Study  Adapted from Sasana, M. J. (2006). Storage Stability of Refrigerated Vacuum-Packed and Heat-Sealed Baye-baye. An Undergraduate Thesis. UP Visayas. Unpublished. Interpretaion of Results Physico-chemical Properties Microbiological Properties Sensorial Properties Physico-chemical Properties Results in physico-chemical analyses will be determined using TWO-WAY ANALYSIS OF VARIANCE (ANOVA) at 5% level of significance Factor B (Storage Days) Week 0 Factor A (Treatment Levels) Treatment 1 Treatment 2 Treatment 3 Week 1 Week 2 Week n Physico-chemical Properties Fisher’s Least Significant Difference Test (FLSD) (α = 5%) will be used to further analyze the data having significant difference. Regression analysis will be performed to examine the relationship between a quality parameter and storage time. Microbiological Properties Results in microbiological analyses will be determined using TWO-WAY ANALYSIS OF VARIANCE (ANOVA) at 5% level of significance Factor B (Storage Days) Week 0 Factor A (Treatment Levels) Treatment 1 Treatment 2 Treatment 3 Week 1 Week 2 Week n Values are transformed to logarithmic values Sensorial Properties Results of general acceptability will be analyzed using Kruskal-Wallis H-Test at the 5 % level of significance.