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토마토 페이스트 첨가 홍합통조림의 제조 및 저장중의 품질 안전성
노윤이(Yu-Ni NOE),공청식(Cheung-Sik KONG),윤호동(Ho-Dong YOON),이상배(Sang-Bae LEE),남동배(Dong-Bae NAM),박태호(Tae-Ho PARK),권대근(Dae-Geun KWON),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2011 水産海洋敎育硏究 Vol.23 No.3
This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at 118℃. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.