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Evaluation of the quality of canned seafood with added spice-oil extractopen access
- Issue Date
- 2015
- Publisher
- Korean Fisheries Society
- Keywords
- Canned foods; Digestibility; Fatty acids; Heat resistance; Spice-oil extract; Sterilization
- Citation
- Fisheries and Aquatic Sciences, v.18, no.1, pp 7 - 11
- Pages
- 5
- Indexed
- SCOPUS
KCI
- Journal Title
- Fisheries and Aquatic Sciences
- Volume
- 18
- Number
- 1
- Start Page
- 7
- End Page
- 11
- ISSN
- 2234-1749
2234-1757
- 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°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. ? 2015 The Korean Society of Fisheries and Aquatic Science.
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Collections - 해양과학대학 > Seafood science & Technology > Journal Articles
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