An Evaluation of Foods Processed in Tray Pack Versus Two Standard Food Service Containers. Part 2. Nutritional Analyses

Abstract : In order to evaluate the effects of processing method and heating procedure on nutrient content, four different meat entrees were formulated and produced at the U.S. Army Natick, Research, Development and Engineering Center, then packaged and processed frozen, in a Tray Pack and in a no. 10 can. The objective of this study was to determine (1) the impact of the three packaging and processing variables on the nutrient content, (2) the nutrient losses which may have occurred when all entrees were heated for service, and (3) the differences between forced convection oven and water-bath heating on the nutrients available for consumption in the Tray Pack entrees. The thiamin and pyridoxine retention in the Tray Pack entrees when heated were 52 and 73 percent of the corresponding precooked frozen entrees, while the retentions in cylindrical no. 10 can entrees were 26 and 56 percent, respectively. Moisture retention was maximized in the Tray Pack entrees in comparison to both the precooked frozen and no. 10 can products. The forced-convection oven and water- bath methods of heat treatment were equally effective in minimizing pyridoxine losses.