Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Changes in Pood Components of Top Shell, Omphalius pfeifferi capenteri by Thermal Processing at High Temperature

고온가열처리에 의한 바다방석고둥 (Omphalius pfeifferi capenteri)의 식품성분 변화

  • Ha Jin Hwan (Department of Food Science and Engineering, Cheju National University) ;
  • Song Dae Jin (Department of Food Science and Engineering, Cheju National University) ;
  • Kim Poong Ho (Aquaculture and Environment Institute, National Fisheries Research and Development Institute) ;
  • Heu Min Soo (Division of Marine Bioscience Institute of Marine Industry, Gyeongsang National University) ;
  • Cho Moon Lae (Division of Marine Bioscience Institute of Marine Industry, Gyeongsang National University) ;
  • Sim Hyo Do (Division of Marine Bioscience Institute of Marine Industry, Gyeongsang National University) ;
  • Kim Hey Suk (Division of Marine Bioscience Institute of Marine Industry, Gyeongsang National University) ;
  • Kim Jin Soo (Division of Marine Bioscience Institute of Marine Industry, Gyeongsang National University)
  • 하진환 (제주대학교 식품공학과) ;
  • 송대진 (제주대학교 식품공학과) ;
  • 김풍호 (국립수산과학원 양식환경연구소) ;
  • 허민수 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 조문래 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 심효도 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생물이용학부/해양산업연구소)
  • Published : 2002.03.01
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Abstract

The top shell, Omphalius pfeifferi capenteri meat vacuum-packed in can (diameter$\times$height, 74.1mm$\times$50.7mm) were heated at 115$^{\circ}C$ up to $F_0$ values of 5 min, 10 min, 15 min and 20 min, and the changes in food components were studied. After 14 days storage at 37$^{\circ}C$ and 55$^{\circ}C$, no growth of microorganism and panelling were recognized from the canned meats which were sterlized at 115$^{\circ}C$ with $F_0$ value of S min and over. In the case of proximate composition of the canned meats, the moisture content decreased with the increase of $F_0$ value, while crude protein increased. The increase of volatile basic nitrogen content, pH and degree of browning and the decrease of mineral, total amino acid, free amino acid, trimethylamine oxide, total creatinine contents and yields were observed during thermal processing, In sensory evaluation on color, texture and taste in the canned meats, no significant difference was observed among a boiled sample and the canned meats heated at re value of 10 min and below. But, in the canned meats heated at $F_0$ value of over 15 min, its sensory scores decreased with the increase of $F_0$ value. From these results, the reasonable $F_0$ value for preparation of the heat-treated top shell meats was in the range of 5$\~$10 min.

바다방석고둥을 원료로 한 신제품 개발에 관한 일련의 기초 연구로 저장성 부여를 위하여 시도하는 고온가열처리 조건 ($F_0$ 5분, $F_0$ 10분, $F_0$ 15분 및 $F_0$ 20분)에 따른 바다방석고둥의 성분변화에 대하여 살펴보았다 바다방석고등 통조림은 살균을 $F_0$ 5분 이상 처리하는 경우 저장 중 팽창관이 발생하지 않았고, 또한 생균수가 검출되지 않아 저장성이 있었다. 고온가열처리 정도가 증가할수록 바다방석고둥의 일반성분 중 수분함량은 감소하였고, 조단백질 함량은 증가하였으며, 조지방 및 조회분 함량은 거의 변화가 없었다. 또한 바다방석 통조림은 고온가열처리 정도가 증가할수록 이취에 관여하는 휘발성염기질소 함량, pH와 색조에 관여하는 갈변도는 증가하였고, 영양에 관여하는 구성아미노산, 무기질과 맛에 관여하는 유리아미노산, TMAO, total creatinine 및 수율 등은 감소하였다. 이들을 색조, 조직감 및 맛에 대하여 관능검사한 결과 자숙처리한 시료에 비하여 모든 항목에서 $F_0$ 10분까지는 차이가 없었으나, 그 이상 가열처리한 경우 품질이 저하하였다고 인지되었다. 이상의 결과로 미루어 보아 바다방석고둥을 고온가열처리하석 신제품을 개발하고자 하는 경우 $F_0$ 값이 10분 이상이면 바람직하지 않은 것으로 판단되었다.

Keywords

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