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한봉호 ( Bong Ho Han ),김상호 ( Sang Ho Kim ),정윤수 ( Youn Soo Chung ),임진영 ( Jin Young Lim ),조만기 ( Man Gi Cho ),유홍식 ( Hong Sik Yu ),박문욱 ( Moon Wook Park ) 한국수산학회 1995 한국수산과학회지 Vol.28 No.5
훈제 굴 통조림의 가열살균기준 설정을 위하여 105℃~115℃의 온도범위에서 F0-값을 달리하여 살균한 제품을 5℃~50℃의 서로 다른 온도에 저장하면서 품질의 안전성을 검토하였다. 110℃에서 F0-값 5.92분 이상으로 살균한 제품은 6개월 동안의 저장에도 pH, 아미노질소의 양, 산가, 그리고 TBA-값에 거의 변화가 없었다. 온도 105℃ 및 115℃에서 F0-값 5.50±0.1분 및 6.50±0.1분으로 살균하여 4개월 저장한 제품에서도 같은 결과를 확인하였다. 그러나 온도 110℃에서 F0-값 5.92분 미만으로 열처리한 제품에서는 품질변화가 심하게 일어남이 확인되었다. 따라서 훈제 굴 통조림의 가열살균기준으로서는 F0-값 6.0분이 적당한 것으로 판단되었다. Quality changes of canned smoked-oyster in cottonseed oil (SOCO) were investigated to determine an optimal F0-value (F0) for microbiological safety and quality stability during long-term storage. The canned SOCOs were sterilized at 105℃, 110℃, and 115℃ with various F0-values and stored at temperature range of 5℃~50℃. No remarkable quality changes in pH, content of amino nitrogen, acid value and thiobarbituric acid value of the canned SOCOs sterilized at 110℃ with F0≥5.92 min, were recognized at all storage temperatures. Same tendency was also recognized in the products sterilized at 105℃ and 115℃ with F0=5.50±0.1 min and 6.50±0.1 min, while those of the canned SOCOs sterilized at 110℃ with F0<5.92 min altered remarkably.
한봉호,조현덕,유홍식,김상호,정윤수 ( Bong Ho Han,Hyun Duck Cho,Hong Sik Yu,Sang Ho Kim,Youn Soo Chung ) 한국수산과학회 1994 한국수산과학회지 Vol.27 No.6
F_0-values of the canned tuna in cottonseed oil (CTCO) were investigated under different sterilizing conditions to optimize the energy consumption and microbiological safety. The F_0-values were measured using a microcomputer based technique. The exact cold point was not the volumetric center of the cans, and it was located in the center of meat mass in can which had ca. 6% of head space. Location of the test cans in retort showed no remarkable influence on the F_0-values when the cans were jumble loaded. The process time before sterilization should be shortened as much as possible to prevent the contamination of microorganisms. Thermophilic spore forming bacteria found from raw and precooked tuna were Bacillus subtilis, Bacillus cereus and Bacillus pasteurii, and the most heat resistant was Bacillus subtilis. The rational F_0-value for the CTCO obtained from the preservation test was regarded as 6min.