저장 온도와 저장 기간에 따른 즉석 우럭(Sebastes schlegeli) 미역국 동결건조 블록의 품질 특성 변화 및 유통기한 추정
Effects of Different Storing Temperature and Period on Quality and Shelf-life of Freeze Dried-block Type of Convenience Food for Rockfish Sebastes schlegeli Seaweed Soup
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초록
This study was designed to verify the shelf-life of a freeze dried-block type of convenience food for rockfish Sebastes schlegeli seaweed soup product stored at different storing temperatures (25, 35, and 45°C) for 5 months. The polyunsaturated:saturated fatty acid ratio of the product stored at 25°C was higher than that of products stored at 35°C and 45°C for 5 months. The colorimetric assessment indicated a noticeable decrease in the brightness of product color after 5months of storage at 35°C and 45°C. Increased storage temperature and time negatively affected the product color. The products stored at 35°C and/or 45°C for more than 3 months tended to be more yellowish-red in color than those stored at 25°C for shorter periods. No disease-causing microorganisms, including Escherichia coli and Staphylococcus aureus, posing health hazards to the human, were detected on food safety evaluation, regardless of storage conditions. Based on food visual shelf life simulator the shelf life of the rockfish seaweed soup was estimated approximately 22 months, considering the data from yellowness the safety factor of 0.7.
Abstract
This study was designed to verify the shelf-life of a freeze dried-block type of convenience food for rockfish Sebastes schlegeli seaweed soup product stored at different storing temperatures (25, 35, and 45°C) for 5 months. The polyunsaturated:saturated fatty acid ratio of the product stored at 25°C was higher than that of products stored at 35°C and 45°C for 5 months. The colorimetric assessment indicated a noticeable decrease in the brightness of product color after 5months of storage at 35°C and 45°C. Increased storage temperature and time negatively affected the product color. The products stored at 35°C and/or 45°C for more than 3 months tended to be more yellowish-red in color than those stored at 25°C for shorter periods. No disease-causing microorganisms, including Escherichia coli and Staphylococcus aureus, posing health hazards to the human, were detected on food safety evaluation, regardless of storage conditions. Based on food visual shelf life simulator the shelf life of the rockfish seaweed soup was estimated approximately 22 months, considering the data from yellowness the safety factor of 0.7.
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