논문 상세보기
pp.353-359
Quality changes of retort pouched curry sauces were studied under various sterilization and storage conditions. The retort pouched curry sauces sterilized at 110oC for 30 min and stored at 37oC showed the lowest sensory qualities among the tested samples. Meanwhile, when the sample was sterilized at 101oC for 60 min and stored at 4oC, the quality changes of the sauces were not significant during 30 days of storage. The taste sensing results of curry sauces showed that there were not a lot of changes in flavor when stored at 4oC while the sauces stored at 37oC showed increases in bitterness and sourness which eventually caused degradation of total quality. Sensory evaluation results of the samples stored at 4oC (4.3 points) and at 37oC (3.5 points) also coincided with the taste sensing results. Conclusively, it is desirable to sterilize the retort pouched curry sauce at 101oC for 60 min and to store at 4oC until consumption (if possible, within 30 days). Further, the acid value (1.01) and pH (3.88) of curry sauces were found to be used as quality change indices for references.
재료 및 방법
실험재료
레토르트 파우치 카레소스의 제조 및 분석
일반세균측정
관능평가
통계 처리
결과 및 고찰
산가의 변화
pH의 변화
겉보기 점도의 변화
일반세균수의 변화
관능평가
맛 분석
요 약
감사의 글
References
