Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Effects of Retort Sterilization on Quality Characteristics of the Imitation Crab Leg

레토르트 살균처리가 게맛어묵의 품질특성에 미치는 영향

  • Kang, Jin-Yeong (Dept. of Seafood Science and Technology(Insti. of Agri. and Life Sci.). Gyeongsang National University) ;
  • Yun, Jae-Ung (Dept. of Seafood Science and Technology(Insti. of Agri. and Life Sci.). Gyeongsang National University) ;
  • Hwang, Seok-Min (Dept. of Seafood Science and Technology(Insti. of Agri. and Life Sci.). Gyeongsang National University) ;
  • Kang, Jeong-Gu (Hansung Enterprise Research Institute) ;
  • Kim, Nam-Woo (Hansung Enterprise Co. LTD.) ;
  • Oh, Kwang-Soo (Dept. of Seafood Science and Technology(Insti. of Agri. and Life Sci.). Gyeongsang National University)
  • 강진영 (경상대학교 해양식품공학과(농업생명과학연구원)) ;
  • 윤재웅 (경상대학교 해양식품공학과(농업생명과학연구원)) ;
  • 황석민 (경상대학교 해양식품공학과(농업생명과학연구원)) ;
  • 강정구 (한성기업(주) 식품연구소) ;
  • 김남우 (한성기업(주)) ;
  • 오광수 (경상대학교 해양식품공학과(농업생명과학연구원))
  • Received : 2010.11.07
  • Accepted : 2010.12.17
  • Published : 2010.12.31
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Abstract

This study was carried out to develop the normal temperature-circulatable retort sterilized imitation crab leg (RSIC) with long shelf-life by retort sterilization. We have examined the optimum retort sterilization conditions and quality characteristics of the RSIC. Central composite design for response surface methodology (RSM) was adopted for optimization of retort sterilization, and experimental central composite design consisted of 11 samples such as 4 factorial points; 4 star points; 3 central points. Sterilization temperature and $F_0-value$ for retort sterilization were chosen for independent variables, and shearing force, whiteness and sensory score about texture were selected as a dependent variable. As a results of RSM analysis, multiple response optimization for the RSIC by Minitap statistical programing was $F_0-value$ 3.3 min. at $117.5{^{\circ}C}$. Also RSM analysis indicated such as sterilization temperature during retort sterilization was the most influential factor, while $F_0-value$ little affected on quality of the RSIC.

현재 저온유통만 허가되어 있으며 저장유통기간이 짧은 게맛어묵에 레토르트 살균기술과 반응표면분석법을 도입하여 기존의 풍미나 품질에 손상됨 없이 상온유통과 장기저장이 가능한 게맛어묵을 제조하기 위하여 가열살균기술의 최적화 조건을 구명하였고, 본 레토르트 살균처리가 게맛어묵의 품질특성에 미치는 영향에 대하여 검토하였다. 반응표면분석의 독립변수는 살균량 ($F_0-value$)과 가열온도로 하였으며, 이들의 영향을 받는 가열살균 후의 품질인자, 즉 종속변수는 전단력, 백색도 및 관능적 조직감으로 나타내었다. 레토르트 살균이 게맛어묵의 품질 및 전반적인 식품성분의 변화에 미치는 영향을 검토한 결과, $F_0-value$ 5분 이하의 가열살균에서는 $F_0-value$보다는 가열온도가 게맛어묵의 품질 변화에 미치는 영향이 큰 것으로 나타났으며, $F_0-value$ 2.6분 이상으로 가열살균할 경우 게맛어묵의 무균성이 확인되었다. 반응표면분석 program으로 설정한 레토르트 게맛어묵의 최적 가열살균조건은 전단력의 경우 가열온도는 $115.7^{\circ}C$, $F_0-value$ 3.3분, 백색도는 가열온도 $116.1^{\circ}C$, $F_0-value$ 3.8분, 그리고 관능적 조직감의 최대화 조건은 가열온도 $115.8^{\circ}C$, $F_0-value$ 3.3분이었고, 이 3가지 품질요소를 모두 고려한 multiple response optimization 반응조건은 가열온도 $117.5^{\circ}C$, $F_0-value$는 3.3분이었다.

Keywords

Acknowledgement

Supported by : 한국연구재단

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