Evaluation of the Quality of Canned Seafood with Added Spice-oil Extract

The influence of spice (cinnamon, allspice, black pepper)-oil extract on canned seafood quality was studied. During the processing of canned seafood, the substitution of spice-oil extract for vegetable oil (refined sunflower, corn, soybean and olive oil) resulted in a decrease in the heat resistance...

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Veröffentlicht in:Fisheries and aquatic sciences 2015, 18(1), , pp.7-11
Hauptverfasser: Yoon, Ho Dong, Shulgin, Yu.P., Lazhentseva, L. Yu, Shulgina, L.V., Xie, Chengliang, Mok, Jong Soo, Kim, Jeong Gyun
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Sprache:eng
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Zusammenfassung:The influence of spice (cinnamon, allspice, black pepper)-oil extract on canned seafood quality was studied. During the processing of canned seafood, the substitution of spice-oil extract for vegetable oil (refined sunflower, corn, soybean and olive oil) resulted in a decrease in the heat resistance of spore microorganisms, making it possible to reduce the duration of sterilization for canned food to 5-10 min at 115°C. This reduction in the sterilization duration of canned seafood with spice-oil extract inhibited residual microflora in the product, thus reducing the deleterious effect of heating on the main food compounds while preserving protein digestibility. KCI Citation Count: 0
ISSN:2234-1749
2234-1757
DOI:10.5657/FAS.2015.0007