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Evaluation of the Quality of Canned Seafood with Added Spice-oil Extract
Yoon, Ho Dong,Shulgin, Yu.P.,Lazhentseva, L. Yu,Shulgina, L.V.,Xie, Chengliang,Mok, Jong Soo,Kim, Jeong Gyun The Korean Society of Fisheries and Aquatic Scienc 2015 Fisheries and Aquatic Sciences Vol.18 No.1
The influence of spice (cinnamon, allspice, black pepper)-oil extract on canned seafood quality was studied. During the processing of canned seafood, the substitution of spice-oil extract for vegetable oil (refined sunflower, corn, soybean and olive oil) resulted in a decrease in the heat resistance of spore microorganisms, making it possible to reduce the duration of sterilization for canned food to 5-10 min at $115^{\circ}C$. This reduction in the sterilization duration of canned seafood with spice-oil extract inhibited residual microflora in the product, thus reducing the deleterious effect of heating on the main food compounds while preserving protein digestibility.