Optimization of sterilization conditions for production of retorted meatballs

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• 作者：Hee Soon Cheon (1)
  Su-Hee Choi (2)
  Changho Jhin (1)
  Won-Il Cho (3)
  Jun-Bong Choi (4)
  Hae-Hun Shin (5)
  Seungmin Lee (6)
  Hyunnho Cho (1)
  Hee-Jeong Hwang (2)
  KeumTaek Hwang (1)
  Myong-Soo Chung (2)
  
  1. Department of Food and Nutrition ; and Research Institute of Human Ecology ; Seoul National University ; Seoul ; 151-742 ; Korea
  2. Department of Food Science and Engineering ; Ewha Womans University ; Seoul ; 120-750 ; Korea
  3. CJ Foods R&D ; CJ Cheiljedang Corp. ; Seoul ; 152-051 ; Korea
  4. Graduate School of Hotel and Tourism ; The University of Suwon ; Hwaseong ; Gyeonggi ; 445-743 ; Korea
  5. Division of Foodservice Industry ; Baekseok Culture University ; Cheonan ; Chungnam ; 330-705 ; Korea
  6. Department of Food and Nutrition ; Sungshin Women鈥檚 University ; Seoul ; 142-732 ; Korea
  
• 关键词：rotary retort ; retorted meatball ; response surface methodology
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：24
• 期：2
• 页码：471-480
• 全文大小：582 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Sterilization conditions for meatballs in retort trays were determined. Microbiological safety, texture, and sensory attributes were analyzed for 27 sterilization conditions (33 factorial design) using temperature, time, and processing method. Temperature and sterility were monitored using an F 0 sensor. Quality factors of water activity, viable cell counts, color, sensory characteristics, and texture were analyzed for retorted meatballs under each experimental condition. Quality attributes were significant (pF 0 and hardness for quadratic effects were significantly (pF 0, the sensory quality of chewiness, and color b values were significant (pF 0 at the coldest point, the sensory quality of chewiness, the degrees of lightness and yellowness, and hardness were significantly (p