Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 13 Issue 2
- /
- Pages.205-208
- /
- 1984
- /
- 1226-3311(pISSN)
- /
- 2288-5978(eISSN)
Effect of Vacuum Levels on the Palatability Characteristics of Rice Packed in Retort Pouch
Retort Pouch 쌀밥의 포장(包裝) 진공도(眞空度)가 제품(製品)의 식미특성(食味特性)에 미치는 영향(影響)
- Choi, Kwang-Soo (Department of Food Science and Technology, Yeongnam University)
- 최광수 (영남대학교 농축산대학 식품가공학과)
- Published : 1984.06.30
Abstract
In order to investigate the effect of vacuum levels in retort pouch on the eating-quality characteristics of the thermal processed packed rice, sensory evaluations were performed with retort pouched rice(Milyang-23) packed at the vacuum of 30 and 75 cm Hg in comparison with kettle cooked rice as a control. The mean hedonic scores of eating-quality characteristics were statistic-ally analyzed by using F-test, Duncan's multiple range test and simple correlations. F-values on appearance, stickiness, taste and general acceptability of rice samples were significant at 1 % level and that on flavor and hardness significant at 5% level respectively. The mean hedonic scores of appearance, flavor, taste and the general acceptability between retort pouched rice packed at the vacuum of 30 and 75 cm Hg were significantly different at the 55 level of probability according to Duncan's multiple range test. Those of stickiness among treatments were significantly different one another. Correlations between general acceptability and the other eating-quality characteristics of cooked-and packed-rice were significant with the exclusion of stickiness.
Retort pouch포장 쌀밥의 포장내(包裝內) 진공도(眞空度)가 제품(製品)의 식미특성(食味特性)에 미치는 영향(影響)을 조사하기 위하여 밀양 23호 쌀로 전기밥솥에서 취반한 보통밥과 진공도 30 cm Hg (RP-30)와 75 cm Hg(RP-75)로 retort pouch 포장한 쌀밥에 대하여 관능검사를 실시하고 이 결과에 따라 각 처리구에 대한 식미특성 (외관, 향기, 맛, 찰기, 경도, 식미의 종합평가)의 평균평점에 대하여 통계적인 방법으로 유의성 검정을 실시하여 다음과 같은 결과를 얻었다. 1. 처리간의 외관은 F값이
Keywords