Article: The Optimization of Thermal Conditions and Evaluation of Storage for heated Chunbok-jang
Food Engineering Progress
(Aug 2011) Volume v. 15, Issue (3), Page(s) p. 230–234
Abstract: ... of heated Chunbok-jang product. The optimum thermal condition of heated Chunbok-jang product was determined ... of sensory test indicated that there was no significant difference in flavor of heated Chunbok-jang product ... made at different sterilization temperatures (110, 121.1, 125, and 130℃). Heated Chunbok-jang product ...
Abstract | The objective of this study was to optimize the thermal condition and determine the shelf life of heated Chunbok-jang product. The optimum thermal condition of heated Chunbok-jang product was determined by sensory test, and heat penetration curve was obtained by Thermal Microprocessor. Sterilization time was a 21-23 min until F∧0 value reached 9 min, depending upon the number of abalone. As solid content was reduced and temperature of sterilization was increased, the thermal death time was decreased. The score of sensory test indicated that there was no significant difference in flavor of heated Chunbok-jang product made at different sterilization temperatures (110, 121.1, 125, and 130℃). Heated Chunbok-jang product, however, sterilized at 125℃ showed the highest score in texture and taste values. Salinity and pH were not changed during seven month storages, but texture became firmer, and any microorganism had not been detected from the heated chunbok-jang product during these periods. As a result of storage experiment, the shelf-life of heated Chunbok-jang product was 3-month at room temperature. |
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Keywords | ABALONES ; KEEPING QUALITY ; ORMEAU ; APTITUDE A LA CONSERVATION ; OREJA DE MAR ; APTITUD PARA LA CONSERVACION |
Language | Korean |
Document type | Article |
ISSN | 1226-4768 |
Database | AGRIS - International Information System for the Agricultural Sciences and Technology |
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