|
KMID : 0380919960250020301
|
|
Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 2 p.301 ~ p.309
|
|
|
Optimal Sterilizing Condition for Canned Ham
|
|
Cho Yang-Bae
Kim Sang-Ho
Lim Jin-Young
Han Bong-Ho
|
|
|
Abstract
|
|
|
|
Quality stability of canned ham sterilized at 105, 110 and 115℃ with different F。-values(F。) was evaluated to optimize the relation between energy consumption during sterilization and quality changes of the final products. Viable cells were not detected in the products sterilized with F。≥4.24min. There were no remarkable quality changes in pH, volatile basic nitrogen content, peroxide and thiobarbituric acid value of the products sterilized with F。≥4.24min. But the content of amino nitrogen increasing slightly with increased F。-values of sterilization. The products sterilized with F。-values of 4.24~6.35min revealed desirable quality in texture and sensory scores as compared with those sterilized under different conditions. The products sterilized at 110℃ with F。 of ca. 6.0min revealed the highest sensory score in overall acceptance and no remarkable quality changes during storage at 18, 25, 37 and 50℃ for 3 months.
|
|
|
KEYWORD
|
|
|
canned ham, sterilizing condition, quality stability
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|