Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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STUDIES ON THE SHELLFISH PRODESSING 5. Effect of EDTA and BHA in Color Preservation of Canned Surf Clam Meat

패류 가공에 관한 연구 5. EDTA 및 BHA 처리가 개량조개 보일드 통조림의 변색 방지에 미치는 효과에 대하여

  • Lee Eung-Ho (Dept. of Food Science and Technology, Pusan fisheries College) ;
  • HUR Jong-Wha (Dept. of Food Science and Technology, Pusan fisheries College) ;
  • HAN Bong-Ho (Dept. of Food Science and Technology, Pusan fisheries College) ;
  • KiM Yong-Gun (Dept. of Food Science and Technology, Pusan fisheries College) ;
  • PARK Yeung-Ho (Dept. of Food Science and Technology, Pusan fisheries College)
  • Published : 1971.04.01
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Abstract

The effect of EDTA or BHA pretreatment upon the color preservation of canned surf clam meat during canning and storage was studied. The steamed surf clam meat was soaked in BHA solution, $0.1\%$ BHA in $5\%$ salt solution, or EDTA solution, $0.5\%\;Na_2$ EDTA in $5\%$ salt solution, for 30 minutes. The pretreated surf clam meat was packed in a round enameled can that is 223.2 ml by volume and sterilized for 75 minutes at $110^{\circ}C$. The canned products were stored for one year at room temperature. The EDTA treatment of surf clam meat appeared effective on color preservation during processing. After three month storage, the samples showed little color change comparing with those right after processing. After one year storage, EDTA or BHA treated samples showed better color preservation as compared with control.

개량조개의 보일드 통조림을 제조할 때 EDTA 또는 BHA의 전처리 조작이 개량개조 통조림의 제조 및 저장중의 변색방지에 미치는 효과에 대하여 검토하였다. EDTA 처리한 것은 통조림 제조 과정 및 3개월간의 단기 저장중 BHA 처리한 것 또는 무처리 시료 보다 변색 방지 효과가 훨씬 좋았다. 12개월간의 장기 저장에 있어서는 EDTA 또는 BHA 처리한 시료가 거의 같은 정도의 변색 방지 효과를 나타내었으며, 양자 모두 무처리 시료에 비하여 높은 색소 잔존율을 나타내었다. EDTA 처리한 것은 장기 저장함에 따라 색소 소실이 심하였다, BHA 처리를 한 것은 저장중 색소 소실이 비교적 적어 변색 방지 효과의 지속성이 높았다.

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