Abstract
The objective of this study was to optimize the thermal condition and determine the shelf life of heated Chunbokjang product. The optimum thermal condition of heated Chunbok-jang product was determined by sensory test, and heat penetration curve was obtained by Thermal Microprocessor. Sterilization time was a 21~23 min until $F_0$ value reached 9 min, depending upon the number of abalone. As solid content was reduced and temperature of sterilization was increased, the thermal death time was decreased. The score of sensory test indicated that there was no significant difference in flavor of heated Chunbok-jang product made at different sterilization temperatures (110, 121.1, 125, and $130^{\circ}C$). Heated Chunbok-jang product, however, sterilized at $125^{\circ}C$ showed the highest score in texture and taste values. Salinity and pH were not changed during seven month storages, but texture became firmer, and any microorganism had not been detected from the heated chunbok-jang product during these periods. As a result of storage experiment, the shelf-life of heated Chunbok-jang product was 3-month at room temperature.
Pouch에 넣은 전복의 함량을 변화 시켜 전열 특성을 측정한 결과, 전복의 함량이 증가하고 살균 온도가 감소할수록 가열 치사 시간이 증가함을 알 수 있었다. $121.1^{\circ}C$와 같은 열 처리 효과를 나타내도록 다른 온도($110^{\circ}C$, $125^{\circ}C$, $130^{\circ}C$)에서 각각 전복장을 제조 하여 관능 평가를 실시한 결과, $125^{\circ}C$에서 열처리 한 전복장이 조직감과 맛 선호도 가 가장 높았다. $125^{\circ}C$에서 열처리한 전복장을 7개월 동안 상온에서 저장하면서 검사한 결과 pH, 염도에서는 큰 변화는 보이지 않았고 조직 강도는 3개월부터 급격하게 증가하는 경향을 보였다. 또한 총 미생물 검사 에서는 호기성, 혐기성 미생물이 모두 검출 되지 않았으나 조직감을 고려했을 때 약 3개월 정도 보관하는 것이 적합할 것으로 사료되었다.
