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KMID : 1024420110150030230
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Food Engineering Progress
2011 Volume.15 No. 3 p.230 ~ p.234
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The Optimization of Thermal Conditions and Evaluation of Storage for Heated Chunbok-jang
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Moon Chang-Yong
Baik Moo-Yeol
Kim Hye-Kyung
Hahm Young-Tae
Kim Byung-Yong
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Abstract
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The objective of this study was to optimize the thermal condition and determine the shelf life of heated Chunbokjang product. The optimum thermal condition of heated Chunbok-jang product was determined by sensory test and heat penetration curve was obtained by Thermal Microprocessor. Sterilization time was 21-23 min until F0 value reached 9 min, depending upon the number of abalone. As the solid content was reduced and the temperature of sterilization was increased, the thermal death time was decreased. The score of sensory test indicated that there was no significant difference in flavor of heated Chunbok-jang product made at different sterilization temperatures (110, 121.1, 125, and 130oC). Heated Chunbok-jang product, however, sterilized at 125oC showed the highest score in texture and taste values. Salinity and pH were not changed during seven month storage, but texture became firmer, and any microorganism had not been detected from the heated chunbok-jang product during these periods. As a result of the storage experiment, the shelf-life of heated Chunbok-jang product was 3-month at room temperature.
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KEYWORD
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Abalone, Chunbok-jang, Penetration curve, Shelf-life, Sensory test
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