크림스프 통조림의 가열살균 및 저장조건에 따른 품질변화

Abstract

The present study was conducted to investigate quality changes of canned cream soup during heat sterilization and storage. Quality changes of canned cream soup depending on heat sterilization conditions and storage conditions at 20℃, 35℃ and 55℃ were investigated by measuring moisture, crude lipid, crude protein, crude ash, pH, acid value, fatty acid, Sn, viscosity, amino nitrogen and viable cell counts. Changes in proximate composition of canned cream soup were not big differences depending on sterilization and storage conditions. Also, changes in pH of the product were not big differences depending on sterilization and storage conditions. Amino nitrogen content and acid value of the products exhibited no significant variation for each heat sterilization and storage condition. The acid value showed below 4.0, which is a standard requirement for cream soup powder. For the fatty acid composition, the amount of unsaturated fatty acids was higher than that of saturated fatty acids, and oleic acid showed the highest amount followed by linoleic acid. Fatty acid composition also showed no significant variation depending on sterilization and storage condition. Tin (Sn) content was affected by pH, and it showed 0.53 mg/kg when the sterilized product for 40 min at 120℃ was stored 60 days at 55℃ and pH 4.96. Viscosity was affected by heat, and it was decreased in higher storage temperature. There was no significant change in viscosity at an ambient temperature for long time. Hunter color values of product was affected by a heating temperature. The L value (brightness) was changed from 11.19 to 12.77. Tar color was not detected before and after heat sterilization and during storage. Tar pigment was not detected before anf after heat sterilization and during storage. As the results of this study, the measured F0 value of canned cream soup was higher than 0.78 at heat sterilization condition of 115℃ and 40 minutes, and increase of viable cell counts was not shown. At the heat sterilization and storage condition, the quality changes were minimized. Therefore it is fully recommended that the canned cream soup can be stored at an ambient temperature after sterilization without its large quality changes.