염화칼슘 및 감자전분의 혼합용액을 활용한 고온가압 처리 새우(Litopenaeus vannamei)살의 물성 연화 억제
Inhibition of the Texture Softening of Shrimp Litopenaeus vannamei Pressured at High-temperature in a Retort Using a Mixed Solution of Calcium Chloride and Potato Starch
2
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
This study was conducted to determinean optimal soaking solution for inhibiting the texture softening of shrimp Litopenaeus vannamei pressured at high temperature (S-P/HT) in a retort, and also to optimize concentrations of 0.5% calcium chloride (CC) and 5.0% potato starch (PS) for preparation of a mixed solution (MS) and soaking time (ST) in the MS. On the basis of the results of expressible drip (4.6%), water holding capacity (95.1%), hardness (18.4 N/ cm2) and sensory texture (7.2 score), the MS was found to be the optimal soaking solution for inhibition of texture softening under S-P/HT conditions, The concentrations of CC (X1, %), PS (X2, %), and ST (X3, min) were selected as independent variables, and hardness (Y1), springiness (Y2) and sensory texture (Y3) were selected as dependent variables. The optimal conditions of X1, X2, and X3 were 0.51%, 6.34%, and 364 min, respectively. Under the optimal conditions, the experimental values of Y1, Y2 and Y3 were 18.3±0.8 N/cm2, 4.4±0.3 mm and 7.7±0.2, respectively, which did not diffr significantly from the predicted values (P>0.05). In conclusion, the optimized models of X1, X2, and X3 for the preparation of S-P/HT using CC-PS were suitably fitted.
Abstract
This study was conducted to determinean optimal soaking solution for inhibiting the texture softening of shrimp Litopenaeus vannamei pressured at high temperature (S-P/HT) in a retort, and also to optimize concentrations of 0.5% calcium chloride (CC) and 5.0% potato starch (PS) for preparation of a mixed solution (MS) and soaking time (ST) in the MS. On the basis of the results of expressible drip (4.6%), water holding capacity (95.1%), hardness (18.4 N/ cm2) and sensory texture (7.2 score), the MS was found to be the optimal soaking solution for inhibition of texture softening under S-P/HT conditions, The concentrations of CC (X1, %), PS (X2, %), and ST (X3, min) were selected as independent variables, and hardness (Y1), springiness (Y2) and sensory texture (Y3) were selected as dependent variables. The optimal conditions of X1, X2, and X3 were 0.51%, 6.34%, and 364 min, respectively. Under the optimal conditions, the experimental values of Y1, Y2 and Y3 were 18.3±0.8 N/cm2, 4.4±0.3 mm and 7.7±0.2, respectively, which did not diffr significantly from the predicted values (P>0.05). In conclusion, the optimized models of X1, X2, and X3 for the preparation of S-P/HT using CC-PS were suitably fitted.
참고문헌 (26)
- Ahn CB, "Quality comparison of canned and retort pouched sardine", Korean J Fish Aquat Sci, 19, pp.187~194 (1986)
- Ali A, "Effect of heat processing on the texture profile of canned and retort pouch packed oil sardine (Sardinella longiceps) in oil medium", J Food Sci, 70, pp.350~354 (2005)[DOI]
- Begum B, "Shelf life of giant freshwater prawn (Macrobrachium rosenbergii) under different storage conditions", J Bangladesh Agric Univ, 9, pp.159~168 (2011)[DOI]
- Bezerra MA, "Response surface methodology (RSM) as a tool for optimization in analytical chemistry", Talanta, 76, pp.965~977 (2008)[DOI]
- Chan SS, "Water holding properties of Atlantic salmon", Compr Rev Food Sci Food Saf, 21, pp.477~498 (2021)[DOI]
- 최준봉, "전처리 방법에 따른 고온 가열 새우의 품질 향상", 한국식품과학회지, 48(5), pp.461~465 (2016), 한국식품과학회[DOI]
- 황석민, "흑밀복(Lagocephalus gloveri)을 이용한 레토르트파우치 복국의 제조 및 품질특성", 한국수산과학회지, 53(3), pp.308~315 (2020), 한국수산과학회[DOI]
- Isa KM, "Thermogravimetric analysis and the optimisation of bio-oil yield from fixed-bed pyrolysis of rice husk using response surface methodology (RSM)", Ind Crops Prod, 33, pp.481~487 (2011)[DOI]
- "Food Balance Sheet" (2022)[URL]
- 이진호, "레토르트 삼계탕의 F0값 수준에 따른 품질 차이", Food Science and Preservation, 23(6), pp.848~858 (2016), 한국식품저장유통학회
- "Inspection Yearbook" (2022)[URL]
- Mizuta S, "Histological changes in collagen related to textural development of prawn meat during heat processing", J Food Sci, 64, pp.991~995 (1999)[DOI]
- "Major Statistics of Oceans and Fisheries" (2022)[URL]
- Mulvihill DM, "Gelation of β-Lactoglobulin: Effects of sodium chloride and calcium chloride on the rheological and structural properties of gels", J Food Sci, 53, pp.231~236 (1988)[DOI]
- Measurement of free and expressible drips, Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products, "Ng CS", Marine Fisheries Research Department Southeast Asian Fisheries Development Center, A4.1~A4.2 (1987)
- Niamnuy C, "Quality changes of shrimp during boiling in salt solution", J Food Sci, 72, pp.289~297 (2007)[DOI]
- Nunak N, "Instrumental textural changes in raw white shrimp during iced storage", J Aquat Food Prod Technol, 20, pp.350~360 (2011)[DOI]
- Park YH, "Processing and Utilization of Seafood", pp.76~151 (1995), Hyungseoul Publishing Co
- Rattanasatheirn N, "Properties, translucence, and microstructure of Pacific white shrimp treated with mixed phosphates as affected by freshness and deveining", J Food Sci, 73, pp.31~40 (2008)[DOI]
- 신의철, "바지락(Ruditapes philippinarum) 조미소재 제조를 위한 Extrusion Cooking 공정의 최적화", 한국수산과학회지, 53(6), pp.823~833 (2020), 한국수산과학회[DOI]
- Syama Dayal J, "Shrimpa nutritional prospective", Curr Sci, 104, pp.1487~1491 (2013)
- Tabilo-Munizaga G, "Rheology for the food industry", J Food Eng, 67, pp.147~156 (2005)[DOI]
- Takeuchi Y, "Research on the softness of grass prawn Penaeus monodon tissue by retort sterilization", Nippon Suisan Gakkai Shi, 77, pp.887~895 (2011)[DOI]
- Tammatinna A, "Gelling properties of white shrimp (Penaeus vannamei) meat as influenced by setting condition and microbial transglutaminase", LWT Food Sci Technol, 40, pp.1489~1497 (2007)[DOI]
- Wachirasiri K, "Effects of multiple freeze-thaw cycles on biochemical and physical quality changes of white Shrimp (Penaeus vannamei) treated with lysine and sodium bicarbonate", J Food Sci, 84, pp.1784~1790 (2019)[DOI]
- Zhou P, "Optimization of extraction conditions for pollock skin gelatin", J Food Sci, 69, pp.393~398 (2004)[DOI]