Evaluation of the quality of canned seafood with added spice-oil extract

Yoon, H.D.; Shulgin, Y.P.; Lazhentseva, L.Y.; Shulgina, L.V.; Xie, C.; Mok, J.S.; Kim, J.G.

doi:10.5657/FAS.2015.0007

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Evaluation of the quality of canned seafood with added spice-oil extract

Yoon, H.D.;
Shulgin, Y.P.;
Lazhentseva, L.Y.;
Shulgina, L.V.;
Xie, C.;
외 2명

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초록

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.

키워드

Canned foods; Digestibility; Fatty acids; Heat resistance; Spice-oil extract; Sterilization

제목: Evaluation of the quality of canned seafood with added spice-oil extract

저자: Yoon, H.D.; Shulgin, Y.P.; Lazhentseva, L.Y.; Shulgina, L.V.; Xie, C.; Mok, J.S.; Kim, J.G.

DOI: 10.5657/FAS.2015.0007

발행일: 2015

유형: Article

저널명: Fisheries and Aquatic Sciences

권: 18

호: 1

페이지: 7 ~ 11