Quality improvement of retorted frozen seafood by adding sorbitol

솔비톨 첨가에 의한 냉동 해산물의 레토르트 후 품질 향상

  • Cho, Won-Il (CJ Foods R&D, CJ Cheiljedang Corporation) ;
  • Song, Sang-Hoon (Division of Applied Food System, Major of Food Science & Technology, Seoul Women's University)
  • 조원일 (씨제이제일제당(주) 식품연구소) ;
  • 송상훈 (서울여자대학교 식품공학과)
  • Received : 2016.11.02
  • Accepted : 2016.12.21
  • Published : 2017.02.28


This study was conducted to prevent hardened texture in retorted frozen seafoods such as small octopus, squid, and top shell by adding sorbitol; the strength of mechanical hardness and other qualities were measured. The hardness of the 3 kinds of seafood pretreated with 2-4% (w/w) sorbitol solution decreased by 9-36% compared to the control. The hardness of retorted frozen octopus, squid, and top shell treated with sorbitol solution upon freezing significantly decreased to 1670, 1015, and $521g_f/cm^2$ compared to levels in untreated food of 1841, 1291, and $815g_f/cm^2$ (p<0.05), respectively. Yields based on weight in retorted seafood treated with sorbitol were increased by 2-5% compared to untreated samples. Additionally, the overall preference of texture was 0.4 points higher than that of control samples in descriptive sensory evaluation (p<0.05). The tissue softening of pretreated seafood was based on decreased dewatering due to the formation of small ice crystals during freezing as a result of sorbitol treatment.


Supported by : 서울여자대학교


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