Journal of Fisheries and Marine Sciences Education (수산해양교육연구)

The Korean Society for Fisheries and Marine Sciences Education (한국수산해양교육학회)
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Preparation of Retort Pouched Seasoned Sea Mussel and Its Quality Stability during Storage

레토르트파우치 조미 홍합의 제조 및 저장 중 품질 변화

  • Noh, Yu-Ni (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University) ;
  • Yoon, Ho-Dong (National Fisheries Research & Development Institute) ;
  • Kong, Cheung-Sik (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University) ;
  • Nam, Dong-Bae (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University) ;
  • Park, Tae-Ho (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University) ;
  • Kim, Jeong-Gyun (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University)
  • 노윤이 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 윤호동 (국립수산과학원) ;
  • 공청식 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 남동배 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 박태호 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김정균 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2011.10.12
  • Accepted : 2011.11.29
  • Published : 2011.12.31
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Abstract

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.

Keywords

References

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