[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.5657/FAS.2015.0007

Evaluation of the Quality of Canned Seafood with Added Spice-oil Extract

Yoon, Ho Dong (Southeast Sea Fisheries Research Institute, National Fisheries Research and Development Institute)
Shulgin, Yu.P. (Medical Sciences, Far Eastern Federal University (FEFU))
Lazhentseva, L. Yu (Pacific Scientific Research Fisheries Tinro Centre)
Shulgina, L.V. (Medical Sciences, Far Eastern Federal University (FEFU))
Xie, Chengliang (Department of Food Science & Technology/Institute of Agriculture and Life Science, Gyeongsang National University)
Mok, Jong Soo (Southeast Sea Fisheries Research Institute, National Fisheries Research and Development Institute)
Kim, Jeong Gyun (Department of Food Science & Technology/Institute of Agriculture and Life Science, Gyeongsang National University)

Publication Information

Fisheries and Aquatic Sciences / v.18, no.1, 2015 , pp. 7-11 More about this Journal

Abstract

The influence of spice (cinnamon, allspice, black pepper)-oil extract on canned seafood quality was studied. During the processing of canned seafood, the substitution of spice-oil extract for vegetable oil (refined sunflower, corn, soybean and olive oil) resulted in a decrease in the heat resistance of spore microorganisms, making it possible to reduce the duration of sterilization for canned food to 5-10 min at $115^{\circ}C$ . This reduction in the sterilization duration of canned seafood with spice-oil extract inhibited residual microflora in the product, thus reducing the deleterious effect of heating on the main food compounds while preserving protein digestibility.

Keywords

Spice-oil extract; Canned foods; Heat resistance; Sterilization; Digestibility; Fatty acids;

Citations & Related Records

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