Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Quality Changes of Canned Tuna in Cottonseed Oil during Storage

참치 기름담금 통조림의 저장중의 품질변화

  • CHO Hyun-Duck (Research Center for Ocean Industrial Development, National Fisheries University of Pusan) ;
  • KIM Sang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • LIM Jin-Young (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • HAN Bong-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • JUNG Cha-Gyun (Department of Food and Life Science, National Fisheries University of Pusan) ;
  • RYU Hong-Soo (Department of Food and Life Science, National Fisheries University of Pusan)
  • 조현덕 (부산수산대학교 해양산업개발연구소) ;
  • 김상호 (부산수산대학교 식품공학과) ;
  • 임진영 (부산수산대학교 식품공학과) ;
  • 한봉호 (부산수산대학교 식품공학과) ;
  • 정차균 (부산수산대학교 식품생명과학과) ;
  • 류홍수 (부산수산대학교 식품생명과학과)
  • Published : 1996.05.01
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Abstract

To fulfill the requirements for establishing processes of canning low-acid foods, canned tuna packed in cottonseed oil (CTCO) sterilized at $110^{\circ}C$ for varying $F_0-values$ was subjected to microbial, sensory and chemical analyses. The investigation included the long-term quality stability of those products stored at $5^{\circ}C,\;25^{\circ}C\;and\;50^{\circ}C$ for 120 days. Longer sterilization $(F_0>5.18min)$ caused no remarkable changes in pH, amino nitrogen content, TBA value, POV and sensory scores of the CTCOs during storage at all experimental temperatures. But the sterilizing with $Fe\leq5.18min$ resulted generally poor quality in all experimental analyses. Consequently, $F_0-value$ 6.0 min may be applicable to sterilization of CTCO for long-term storage stability.

[ $110^{\circ}C$ ]에서 $F_0$-값을 달리하여 가열살균한 참치 기름담금 통조림을 5, 25 및 $50^{\circ}C$ 에서 120일간 저장하면서, 저장중의 품질변화를 검토하였다. $F_0$-값 5.18분 이하의 조건으로 열처리한 통조림은 저장기간이 길어짐에 따라서 관능적 품질, pH, 아미노 질소 함량, TBA-값 및 POV가 심하게 변하였다. 그러나 $F_0$-값 5.18분을 초과하여 가열살균한 제품에서는 품질변화가 거의 없었다. 따라서 전보에서 이미 보고한 바와 같이 참치 기름담금 통조림의 최적 가열살군 조건은 6분으로 판단되었다.

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