참가리비 기름담금통조림의 제조 및 품질특성

Abstract

The quality characteristics of canned scallop were studied on the sample-1 with soybean oil, sample-2 with olive oil, and sample-3 with sunflower oil. When the canned products were prepared, scallop was shucked, washed and then poured 40 g of shucked scallop meat into each can (301-1). Sample-1 was prepared by adding 50 mL of soybean oil, Sample-2 by adding 50 mL of olive oil, and Sample-3 by adding 50 mL of sunflower oil, respectively. It was seamed by using a vacuum seamer, and then sterilized (118℃, F0 value 10 min) in a steam system retort. Bacteria and external appearance test, proximate composition, pH, VBN content, TBA value, amino-N content, salinity, color value (L, a, b and ⊿E), total amino acid content, free amino acid content, mineral content and sensory evaluation were analyzed on the three kinds of canned products. The moisture content of Sample-1, Sample-2 and Sample-3 were 32.7, 34.1 and 36.2 g/100 g, the crude protein content were 5.9, 5.5 and 5.4 g/100 g, the crude lipid content were 57.0, 54.5 and 50.6 g/100 g, the ash content were 0.9, 0.6 and 0.7 g/100 g, respectively. There was little difference in the content between the samples. From the results of the sensory evaluation, the shape, color, texture, and overall acceptance of the sample-1 tended to be similar to the values of Sample-2 and Sample-3.