지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학위논문
- 저자정보
- 발행연도
- 2013
- 저작권
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이 논문의 연구 히스토리 (6)
2019
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This study was conducted to obtain basic data which can be applied to processing of canned sea mussels using tomato paste and canned seasoned sea mussels. Shell were washed, and then steamed for 10 min and shucked.
1) Canned sea mussels using tomato paste : sea mussels meat was prepared with ratio of sea mussels 90 g, tomato paste sauce 65 g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussels meats were packed with vacuum seamer in 301-3 can.
2) Canned seasoned sea mussels : sea mussels meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussels 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively.
There was sterilized for various Fo values(Fo 8~12 min) in a steam system retort at 121℃. pH, VBN, amino-N, total amino acid, free amino acid, color value, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics.
The results showed that the product(canned sea mussels using tomato paste) sterilized at Fo 8 min. and preserved for 90 days were the most desirable.
And the results showed that the product(canned seasoned sea mussels) of filled with grape seed oil sterilized at Fo 8 min was the most desirable.
1) Canned sea mussels using tomato paste : sea mussels meat was prepared with ratio of sea mussels 90 g, tomato paste sauce 65 g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussels meats were packed with vacuum seamer in 301-3 can.
2) Canned seasoned sea mussels : sea mussels meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussels 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively.
There was sterilized for various Fo values(Fo 8~12 min) in a steam system retort at 121℃. pH, VBN, amino-N, total amino acid, free amino acid, color value, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics.
The results showed that the product(canned sea mussels using tomato paste) sterilized at Fo 8 min. and preserved for 90 days were the most desirable.
And the results showed that the product(canned seasoned sea mussels) of filled with grape seed oil sterilized at Fo 8 min was the most desirable.
목차
Ⅰ. 서 론 1Ⅱ. 재료 및 방법 21. 재료 22. 토마토페이스트첨가 홍합통조림의 제조 23. 조미 홍합통조림의 제조 34. 생균수 65. 일반성분 및 pH 66. 휘발성염기질소, TBA 값 및 아미노질소 67. 색조 68. 조직감 69. 무기질 710. 총아미노산 711. 유리아미노산 712. 관능검사 및 통계처리 7Ⅲ. 결과 및 고찰 8제1장 토마토페이스트첨가 홍합통조림의 제조 및 저장 중 품질안정성 81. 조미조건의 설정 82. 가열살균처리에 의한 토마토페이스트첨가 홍합통조림의 품질안정성 101) 생균수 102) 일반성분 조성, pH 및 휘발성염기질소 103) TBA 값 및 아미노질소 134) 색조 135) 조직감 176) 무기질 177) 총아미노산 178) 유리아미노산 219) 관능적 특성 213. 토마토페이스트첨가 홍합통조림의 저장 중 품질안정성 241) 생균수 242) 일반성분 조성, pH 및 휘발성염기질소 243) TBA 값 및 아미노질소 244) 색조 295) 유리아미노산 296) 조직감 327) 무기질 328) 관능적 특성 32제2장 조미 홍합통조림의 제조 및 저장 중 품질안정성 361. 조미조건의 설정 362. 가열살균처리에 의한 조미 홍합통조림의 품질안정성 361) 생균수 362) 일반성분 조성 363) pH 394) 휘발성염기질소 395) TBA 값 396) 색조 437) 조직감 438) 무기질 469) 총아미노산 4610) 유리아미노산 4911) 관능적 특성 513. 조미 홍합통조림의 저장 중 품질안정성 531) 생균수 532) 일반성분 조성, pH 및 휘발성염기질소 533) TBA 값 534) 아미노질소 535) 색조 586) 조직감 587) 유리아미노산 588) 무기질 629) 관능적 특성 62Ⅳ. 요 약 65Ⅴ. 참고문헌 68
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