Optimizing Heat Treatment for Quality Enhancement of Canned Pea Sauce Dishes

As lifestyles continue to evolve, the demand for canned foods, particularly in collective catering, has seen a notable surge. Traditional recipes, including the beloved Tunisian dish of pea sauce, are increasingly sought in canned formats. This study aimed to develop a canned pea sauce recipe and optimize its sterilization parameters. The formulation of the pea sauce involved considerations of factors influencing sensory quality, such as the pre-cooking time of the meat, the amount of tomato paste, and the spice mixture. To assess the sterilization process, two scales were tested: scale 1 (115°C for 60 min) and scale 2 (115°C for 45 min). Stability tests were carried out, and sterilization values were determined using the Biglow method. Various parameters, including pH, peroxide index, total volatile basic nitrogen (TVBN), and titrable acid values, were determined in conjunction with sensory evaluation comparing the final product under both thermal scales.The optimal recipe parameters were identified as a pre-cooking time of 6 minutes, 14 grams of tomato paste, and 7.60 grams of the spice mixture. Both the two scales were validated, yielding sterilizing values of 9.9 min and 8.3 min for scale 1 and scale 2, respectively. Stability tests of the optimized canned pea sauce showed satisfactory results for the two thermal scales. However, scale 2 exhibited slight improvements in pH, peroxide index, TVBN, titratable acidity, and various organoleptic parameters compared to scale 1.These findings contribute to the formulation of an optimized canned pea sauce recipe with enhanced stability and sensory attributes, addressing the increasing need for convenient food options in contemporary lifestyles, particularly in shared catering environments.