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KMID : 0380620170490010085
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 1 p.85 ~ p.89
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Quality improvement of retorted frozen seafood by adding sorbitol
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Cho Won-Il
Song Sang-Hoon
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Abstract
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This study was conducted to prevent hardened texture in retorted frozen seafoods such as small octopus, squid, and top shell by adding sorbitol; the strength of mechanical hardness and other qualities were measured. The hardness of the 3 kinds of seafood pretreated with 2-4% (w/w) sorbitol solution decreased by 9-36% compared to the control. The hardness of retorted frozen octopus, squid, and top shell treated with sorbitol solution upon freezing significantly decreased to 1670, 1015, and 521 gf/cm2 compared to levels in untreated food of 1841, 1291, and 815 gf/cm2 (p<0.05), respectively. Yields based on weight in retorted seafood treated with sorbitol were increased by 2-5% compared to untreated samples. Additionally, the overall preference of texture was 0.4 points higher than that of control samples in descriptive sensory evaluation (p<0.05). The tissue softening of pretreated seafood was based on decreased dewatering due to the formation of small ice crystals during freezing as a result of sorbitol treatment.
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KEYWORD
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retorted seafood, texture hardening, freezing, ice crystal, sorbitol
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