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KMID : 1011620130290040387
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 4 p.387 ~ p.398
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Changes in Quality Characteristics of Seasoned Soy Sauce Treated with Superheated Steam and High Hydrostatic Pressure during Cold Storage
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최윤:Choi Yoon
오지혜:Oh Ji-Hye/배인영:Bae In-Young/조은경:Cho Eun-Kyoung/권대중:Kwon Dae-Joong/박혜원:Park Hae-Won/윤선:Yoon Sun
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Abstract
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Seasoned soy sauce is one of the popular seasoning sauces added to the Korean traditional foods such as Bulgogi, Galbi. However, industrially processed sauces have poor sensory quality because of heating treatment for sterilization. The purpose of this study was to develop seasoned soy sauce having fresh taste and good quality by applying superheated steam (SHS) and high hydrostatic pressure (HHP) technologies. To maintenance the sauce qualities, food materials such as apple, onion, and garlic were pretreated with SHS (heater 100℃, steam 280℃, 30 s~1 min 30 s) before mixing with other ingredients. During storage of 7 days, color, pH, and browning potential of SHS treated samples (apple, onion and garlic) did not change and also polyphenol oxidase was inactivated (p<0.05). The seasoned soy sauce including SHS treated materials was sterilized by thermal process (85℃, 30min) or non-thermal process, HHP (550 MPa, 5~10℃, 3 min). In SHS+HHP treated sauce, salinity, sugar contents, lightness, viscosity did not change (p<0.05), and total viable cell counts were detected below 4 log cycle at 5℃ for 30 days. E.coli and B.cereus are not determined in all samples. In sensory evaluation, Bulgogi prepared with SHS+HHP treated sauce was more acceptable than others.
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KEYWORD
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seasoned soy sauce, superheated steam, high hydrostatic pressure, quality characteristics, sensory evaluation
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