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F0값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성

Physicochemical and sensory characteristics of Samgyetang retorted at different F0 values during storage at room temperature

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참고문헌

키워드

주제분류식품과학

초록

본 연구는 레토르트 삼계탕을 멸균 조건을 달리하여 실온 저장하면서 물리화학적 또는 관능학적 변화를 관찰하고 적정 가열 처리 조건을 파악하기 위해 실시하였다. F0값을 4, 7과 10으로 각각 달리하여 레토르트 삼계탕을 제조한 후 25℃에서 12개월 동안 저장하며 물리화학적 품질 변화를 비교하였다. 저장기간 중 삼계탕의 pH는 저장기간에 따라 감소하는 경향을 나타낸 반면, VBN, 카보닐, TBARS, 점도, 경도 값과 산소 농도 비율은 F0값 수준이 높아질수록 증가하는 경향을 보였다. 관능검사 결과 F10 처리구의 12개월 후 조직감 항목을 제외한 모든 시료들에서 상품성 한계치인 5.0 이상으로 평가되었다. 종합적으로 F0값 수준이 높을수록 제조 직후 및 저장 과정 중 레토르트 삼계탕의 품질 열화 정도가 심하다는 것을 확인할 수 있었다. 따라서 삼계탕의 저장 중 품질 저하를 줄이고 안전성을 보장하는 적정 멸균 조건으로 제품을 생산하기 위한 기술개발이 필요할 것으로 사료된다.

Abstract

Changes in various physicochemical and sensory characteristics of Samgyetang retorted at the F0 values of 4.0 (F4), 7.0 (F7), and 10.0 (F10) were investigated during storage at 25°C for 12 months. The pH level tended to decrease in all the treatments with the increase of the storage time, but no significant difference in the extent of the decrease was observed among the treatments. The values of volatile basic nitrogen, thiobarbituric reactive substances, and carbonyl contents increased rapidly over the storage period in the order of F4 > F7 > F10. The viscosity decreased most sharply between month 0 and month 2, after which the rate of increase declined. The oxygen concentration in the headspace of the retort pouch of the Samgyetang was higher for the samples retorted at higher F0 values. In the sensory tests, the scores of the samples retorted at higher F0 values tended to be lower, but all the characteristics of the samples, except for the texture of the T10 samples, were evaluated with scores higher than 5.0, the limit of marketability, over the storage time. In conclusion, the quality of the Samgyetang samples treated at higher F0 values deteriorated more noticeably during storage.

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