Browse > Article
http://dx.doi.org/10.5657/kfas.2011.44.1.031

Optimum Sterilization Conditions and Quality Characteristics of the Retort-Sterilized Crab Analog  

Yun, Jae-Ung (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
Oh, Dong-Hun (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
Kim, Byeong-Gyun (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
An, Byung-Soo (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
Choi, Jong-Duck (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
Oh, Kwang-Soo (Department of Seafood Science and Technology / Institute of Agriculture and Life Sciences, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.44, no.1, 2011 , pp. 31-36 More about this Journal
Abstract
This study developed a normal temperature-circulatable retort-sterilized crab analog (RSCA) with a long shelf-life by retort sterilization. We examined the optimum sterilization conditions and quality characteristics of the RSCA. A central composite design for response surface methodology (RSM) was adopted to optimize of the retort sterilization. The central composite design consisted of 11 samples: four factorial points, four star points, and three central points. The sterilization temperature and $F_0$-value for retort sterilization were the independent variables, and the shearing force, whiteness, and sensory score for texture were the dependent variable. The RSM analysis of the multiple response optimization for the RSCA using the Minitap statistical programing gave an $F_0$-value of 3.3 min. at $117.5^{\circ}C$. The RSM analysis also indicated that the sterilization temperature during retort sterilization was the most influential factor, while the $F_0$-value had little effect on the quality of the RSCA. The moisture, pH and volatile basic nitrogen contents of the RSCA product were 73.1%, 7.3 and 17.2 mg/100 g, respectively, and viable cells count was >18 CFU/g. And sensory quality characteristics of this RSCA was similar to those of a commercial crab analog.
Keywords
Crab analog; Retort sterilization; Response surface methodology; $F_0$-value;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Ueno S. 1976. Fish meat ham, sausage due to the retort sterilization quality assurance and safety issues. New Food Ind 18, 17-23.
2 Yamazawa M, Murase M and Shiga I. 1979. Improvement of the quality of retorted Kamaboko. Bull Japan Soc Sci Fish 45, 182-192.
3 Yamazawa M, Murase M and Shiga I. 1980. Influence of the quality of raw fish meat on the production of hydrogen sulfide in retorted Kamaboko. Bull Japan Soc Sci Fish 46, 191-195.   DOI
4 Lee CM. 1984. Surimi process technology. Food Technol 38, 69-80.
5 Lee SH, Lee MS, Park SK, Bea DH, Ha SD and Song KB. 2004. Physical properties of protein film containing green tea extract and its antioxidant effect on fish paste products. J Korean Soc Food Sci Nutr 33, 1063-1067.   DOI
6 Montejano JG, Hamann DD and Lanier TC. 1984. Thermally induced gelation of selected comminuted muscle system-Rheological change during processing, strength and microstructure. J Food Sci 49, 1496-1505.   DOI
7 Myers RH. 1971. Response Surface Methodology. Allyn and Bacon Inc. Boston, MA, U.S.A.
8 Nakanishi M. 1975. The quality of retort-sterilized casing fish paste. Jap Food Sci 14, 53-58.
9 Noguci G. 1976. As for the latest retort sterilization packaging technology(2). New Food Ind 18, 49-55.
10 Oh KS and Kim JG. 1991. Changes in composition of fish meat by thermal processing at high temperatures. Korean J Food Sci Technol 23, 459-464.   과학기술학회마을
11 Park JW. 1994. Functional protein additives in surimi gels. J Food Sci 59, 525-527.   DOI
12 Park YK, Kim J and Kim H. 2004. Quality characteristics of fried fish paste added with ethanol extract of onion. J Korean Soc Food Sci Nutr 33, 1049-1055.   과학기술학회마을   DOI
13 Seo UH. 1995. The instant fish meat paste with long storage period and method for preparation thereof. Korean Pat 1995-0007702.
14 Shie JS and Park JW. 1999. Physical characteristics of surimi seafood as affected by thermal processing conditions. J Food Sci 64, 287-290.   DOI
15 Cho HR, Chang DS, Lee WD, Jung ET and Lee EW. 1998. Utilization of chitosan hydrolysate as a natural food preservative for meat paste products. Korean J Food Sci Technol 30, 817-822.   과학기술학회마을
16 Shimizu U and Yokoyama M. 1975. Retort Foods of Theory and Practice. Saiwaishobo. Tokyo, 60-62.
17 Cho SH, Joo IS, Joo IW and Kim ZW. 1991. Preservative effect of grapefruit seed extract on fish meat product. Korean J. Food Hygiene 6, 67-72.   과학기술학회마을
18 Cho YB, Kim SH, Lim JY and Han BH. 1996. Optimal sterilizing condition for canned ham. J Korean Soc Food Nutr 25, 301-309.   과학기술학회마을
19 Do JR, Kim YM, Kim DS, Cho SM and Kim BM. 2007. Trends and development direction in industry of marine processing. Food Sci Ind 40, 69-82.   과학기술학회마을
20 Douglas SM. and Lee CM 1988. Comparison of the thermal stability of red hake and Alaska pollack surimi during processing. J Food Sci 53, 1347-1351.   DOI
21 Han BH, Cho HD, Yu HS, Kim SH and Chung YS. 1994. Establishment of $F_0$-value criterion for canned tuna in cottonseed oil. J Kor Fish Soc 27, 675-681.   과학기술학회마을
22 Kim YM, Lee BH, Lee SH, Shin IS and Lee TS. 1988. The preservative effect of egg white lysozyme added surimi products. J Kor Fish Soc 21, 269-275.
23 Kong CS, Yun JU, Oh DH, Park JY, Kang JY and Oh KS. 2009. Effects of high temperature sterilization on qualities characteristics of the canned boiled oyster. J Agr Life Sci 43, 85-93.
24 APHA. 1970. Recommended Procedures for the Bacteriological Examination of Seawater and Shellfish. The American Public Health Association. APHA Inc., U.S.A., 17-24.
25 Korean Society of Food Science and Nutrition (KFN). 2000. Handbook of Experimental in Food Science and Nutrition. Hyoil publish Co., Seoul, Korea 625-627.
26 Lanier TC, Lin TS, Liu YM and Hamann DD. 1982. Heat gelation properties of actomyosin and surimi prepared form Atlantic croaker. J Food Sci 47, 1921-1925.   DOI
27 AOAC. 1995. Official Methods of Analysis. 16th ed., Association of Official Analytical Chemists. Washington DC, U.S.A., 69-74.
28 Cho HO, Kwon HJ, Byun MW and Lee MK. 1985. Preservation of fried fish meat paste by irradiation. Korean J Food Sci Technol 17, 474-481.   과학기술학회마을
29 Chang DS, Cho HR, Lee HS, Park MY and Lim SM. 1998. Development of alginic acid hydrolysate as a natural food preservative for fish meat paste products. Korean J Food Sci Technol 30, 823-826.   과학기술학회마을