살균조건에 따른 굴 보일드통조림 및 죽염 굴 보일드통조림의 식품 품질 특성

Abstract

Oysters, especially are excellent source of several mineral including iron, zinc and selenium, which areoften low in the mordern diet. They are also an excellent source of glycogen, vitamin B12 and consideredthe healthiest when eaten raw on the half shell in good tasted season from November to March. This study was investigated for the purpose of obtaining basic data which can be applied to processingof two kinds of canned boiled oyster (canned boiled oyster, canned boiled oyster in bamboo salt). Shuckedoyster meat was cooked in steam (15min) after washing with water, filled 90g into can (301-3), added withsalt solution and then precooked for 10 min. at 100℃. Canned boiled oyster was added 1.5% salt solution60mL. Canned boiled oyster in bamboo salt was added 0.5% salt solution 30mL and 0.7% bamboo saltsolution 30mL. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values(Fo 8~12 min.) in a steam system retort at 116℃, 118℃. Viable bacterial count, proximate composition,pH, salinity, yield, VBN, amino-N, TBA, mineral, color value, free amino acid, hardness and sensoryevaluation of two kinds of canned boiled oyster produced at various sterilization condition (Fo 8~12 min.)were measured after divide to meat and juice. The results showed that canned boiled oyster in bamboo saltsterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.