큰가리비 보일드통조림의 제조 및 품질특성

Abstract

This study was carried out to investigate the quality characteristics of canned boiled scallop. Three types of canned products were prepared as Sample-1 (Canned boiled scallop in salt solution), Sample-2 (Canned boiled scallop in bamboo salt solution) and Sample-3 (Canned boiled scallop in salt and bamboo salt mixture solution). After shucking and washing raw materials, then dehydrating at room temperature for 3 minutes, 40 g of scallop meat was filled into cans (301-1) added with additive material 50 mL (Sample-1; 2% salt solution, Sample-2; 1.7% bamboo salt solution, Sample-3; 1.9% salt and bamboo salt mixture solution), respectively. All samples were seamed by using vacuum seamer, and then sterilized to F0 value 10 min at 118°C in a steam system retort. There was no significant difference in moisture, crude protein, crude lipid, ash and volatile basic nitrogen (VBN) content among the samples. Salinity were 0.7, 1.2 and 0.9 g/100 g, respectively. The total amino acids content was the highest in the Sample-2 in which the major amino acids were glutamic acid, aspartic acid and glycine in all samples. In the sensory evaluation of the canned boiled scallop, Sample-3 had the highest scores in the items of taste and overall acceptance.