레토르트파우치 용봉백숙의 제조 및 품질특성

Abstract

Abstract Proximate compositions of raw common carp Cyprinus carpio were 76.8% moisture content, 18.8% crude protein content, 3.0% crude lipid content, and 1.2% ash content. Total amino acid and mineral contents were 17,636.7 and 457.2 mg/100 g, respectively. Retort pouched Yongbongbaeksuk was prepared by sterilization at 120℃ for 25 min. Bacteria and external appearance test showed negative in all samples. Moisture content of meat was the highest in Sample-1, crude protein was the highest in Sample-3, and there was no significant difference in crude lipid and ash content. Crude protein content of broth had the highest value in Sample-3, and there was no significant difference in moisture, crude lipid and ash content. Total amino acid contents of Sample-1, Sample-2 and Sample-3 were 13,871.0, 14,439.0 and 14,917.2 mg/100 g for meat, and 3,054.5, 3,676.3 and 4,461.6 mg/100 g for broth, respectively. Free amino acid content was 1,591.7, 1,695.1 and 1,791.0 mg/100 g for meat, and 534.5, 579.9 and 632.5 mg/100 g for broth, respectively. In the sensory evaluation of the retort pouched Yongbongbaeksuk, the shape and texture of Sample-1, Sample-2 and Sample-3 did not show significant differences but Sample-2 had the highest values of color, odor, taste and overall acceptance.