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레토르트파우치 조미 홍합의 제조 및 저장 중 품질 변화
노윤이(Yu-Ni NOH),윤호동(Ho-Dong YOON),공청식(Cheung-Sik KONG),남동배(Dong-Bae NAM),박태호(Tae-Ho PARK),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2011 水産海洋敎育硏究 Vol.23 No.4
This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at 121℃. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.
윤호동(Ho-Dong YOON),심길보(Kil-Bo SHIM),노윤이(Yu-Ni NOH),공청식(Cheung-Sik KONG),남동배(Dong-Bae NAM),박태호(Tae-Ho PARK),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2011 水産海洋敎育硏究 Vol.23 No.4
This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into 2x3 cm lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at 100℃. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at 121℃. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned seasoned Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is most economical.