전복장의 열처리 공정의 최적화 및 저장성 평가에 관한 연구

문창용¹, 백무열¹, 김혜경², 함영태³, 김병룡¹^,^*

The Optimization of Thermal Conditions and Evaluation of Storage for Heated Chunbok-jang

Chang-Yong Moon¹, Moo-Yeul Baek¹, Hae-Kyung Kim², Young-Tae Hahm³, Byung-Yong Kim¹^,^*

¹경희대학교 식품공학과

²한서대학교 식품 생물공학과

³중앙대학교 생명공학과

¹Department of Food Science and Technology, Kyung Hee University

²Department of Food Science and Biotechnology Engineering, Han Seo University

³Department of Biotechnology, Chung Ang University

^*Corresponding author: Byung-Yong Kim, Department of Food Science and Technology, College of Life Science, Kyung Hee University, 1 Seochendong, Giheung-gu, Yong in, 446-701, Korea, Tel: +82-31-201-2627; Fax: +82-31-202-0540, E-mail: bykim@khu.ac.kr

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 23, 2010; Revised: May 26, 2011; Accepted: Jul 06, 2011

Published Online: Aug 31, 2011

Abatract

The objective of this study was to optimize the thermal condition and determine the shelf life of heated Chunbok-jang 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 21-23 min until F₀ value reached 9 min, depending upon the number of abalone. As the solid content was reduced and the 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°C). Heated Chunbok-jang product, however, sterilized at 125°C showed the highest score in texture and taste values. Salinity and pH were not changed during seven month storage, but texture became firmer, and any microorganism had not been detected from the heated chunbok-jang product during these periods. As a result of the storage experiment, the shelf-life of heated Chunbok-jang product was 3-month at room temperature.

Keywords: Abalone; Chunbok-jang; Penetration curve; Shelf-life; Sensory test