솔비톨 첨가에 의한 냉동 해산물의 레토르트 후 품질 향상

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 1; pp. 85 - 89
• Main Authors: 조원일(Won-Il Cho), 송상훈(Sang-Hoon Song)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.02.2017; Korean Society of Food Science & Technology
• Subjects: Crystals; Dewatering; Freezing; Hardness; Ice; Ice crystals; Ice formation; Quality control; Seafood; Sensory evaluation; Sorbitol; Squid; Texture; Weight; 식품과학; texture hardening; ice crystal; freezing; retorted seafood; sorbitol
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.1.85

This study was conducted to prevent hardened texture in retorted frozen seafoods such as small octopus, squid, and top shell by adding sorbitol; the strength of mechanical hardness and other qualities were measured. The hardness of the 3 kinds of seafood pretreated with 2-4% (w/w) sorbitol solution decreased by 9-36% compared to the control. The hardness of retorted frozen octopus, squid, and top shell treated with sorbitol solution upon freezing significantly decreased to 1670, 1015, and 521 gf /cm2 compared to levels in untreated food of 1841, 1291, and 815 gf /cm2 (p<0.05), respectively. Yields based on weight in retorted seafood treated with sorbitol were increased by 2-5% compared to untreated samples. Additionally, the overall preference of texture was 0.4 points higher than that of control samples in descriptive sensory evaluation (p<0.05). The tissue softening of pretreated seafood was based on decreased dewatering due to the formation of small ice crystals during freezing as a result of sorbitol treatment.