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KMID : 1134819980270010069
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 1 p.69 ~ p.74
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The Effects of Preservatives on the Shelf - life of Boiled Scallop[Patinopecten yessoensis(Jay)]
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Kim Sang-Moo
Cho Soon-Yeong
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Abstract
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Scallop, Patinopecten yessoensis(Jay), cultivated in the cold east coast of Kangwon region in Korea, is expected to be produced to about 50,000 tons in 2000 year. First of all, scallop should be exuviated to process for new goods. In this study, preservatives such as sorbate, lactate, benzoic acid, and lysozyme were to extend the shelf-life of exuviated scallop boiled with steam for 10 min. The addition of preservatives retarded the decrease in pH, and inhibited the productions of VBN, TMA, and TBA of exuviated scallop stored at 5℃ in the latter period of storage. They also inhibited the microbial growth, especially in the first period of storage. The estimated values of shelf-life of boiled and exuviated scallops for control, sorbate, lactate, benzoic acid, and lysozyme were about 22, 26, 29, 25, and 27 days, respectively.
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KEYWORD
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scallop, shelf-life, sorbate, lactate, benzoic acid, lysozyme
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