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Optimization of sterilization conditions for production of retorted meatballs

Title
Optimization of sterilization conditions for production of retorted meatballs
Authors
Cheon, Hee SoonChoi, Su-HeeJhin, ChanghoCho, Won-IlChoi, Jun-BongShin, Hae-HunLee, SeungminCho, HyunnhoHwang, Hee-JeongHwang, KeumTaekChung, Myong-Soo
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2015
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link2092-6456JCR Link
Citation
vol. 24, no. 2, pp. 471 - 480
Keywords
rotary retortretorted meatballresponse surface methodology
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Indexed
SCIE; SCOPUS; KCI WOS
Abstract
Sterilization conditions for meatballs in retort trays were determined. Microbiological safety, texture, and sensory attributes were analyzed for 27 sterilization conditions (3(3) 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 (p < 0.05) and differentially affected by temperature, time, and method. Linear effects were more important than quadratic and interaction effects. F (0) and hardness for quadratic effects were significantly (p < 0.01) predicted. F (0), the sensory quality of chewiness, and color b values were significant (p < 0.05) for interaction effects. Overall, F (0) at the coldest point, the sensory quality of chewiness, the degrees of lightness and yellowness, and hardness were significantly (p < 0.01) influenced, more by temperature and time than by method. Response surface methodology revealed optimum sterilization conditions for meatballs.
DOI
10.1007/s10068-015-0062-7
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엘텍공과대학 > 식품공학전공 > Journal papers
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