リトルト包装のアーククモの滅菌条件の最適化: 微生物の評価と品質の特徴のための貯蔵温度変動
Eun-Ji Jeong1, Wasif Ur Rahman1, Kyo-Yeon Lee1,2
1Division of Applied Life Science (BK21), Gyeongsang National University, Jinju, 52828 Korea.
Journal of food science and technology
|February 13, 2026
まとめ
シェルフ安定型アーク・クラーム (ACs) の開発には,最適化されたリトルト・ステリリゼーションが必要です. 6.18のF0値は,微生物の安全性を確保し,消費者の受け入れを保証します.
科学分野:
- 食品科学と技術 食品科学と技術
- 微生物学 微生物学とは
- 感覚科学とは,感覚科学である.
背景:
- 長期保存可能な海鮮製品の開発は,市場へのアクセスを拡大し,食品の浪費を減らすために不可欠です.
- アーク・クラスター (AC) は栄養価が高いが,商業的に活かされるためには効果的な加工が必要である.
- リトルトポーチ技術は,食用食品 (RTE) のシェルフ安定性を達成するための一般的な方法です.
研究 の 目的:
- アーク・クラーム (ACs) を使って,シェルフに安定した,即食 (RTE) 製品を開発する.
- AC用のリトルプーツ技術を使用して,滅菌条件を最適化します.
- ACの品質,安全性,および消費者の許容性に対する殺菌の影響を評価する.
主な方法:
- アーク・クラミーは,様々なリトルト・ステリリゼーション F0値 (3.0310.04) を受けた.
- 硬さ,色,pH,微生物安全性,感覚特性を含む品質属性が評価されました.
- 異なる温度での5ヶ月の貯蔵試験では,微生物の安全性と品質保持を評価しました.
主要な成果:
- 6.18のF0値は,最適の硬さ,微生物安全性,およびACの全体的な受容性を達成しました.
- より高いF0値は,硬さと消費者の受容性を大幅に低下させました.
- 低F0値は,潜在的微生物リスクをもたらした.
- リートートされたACは,保管中に環境および冷蔵室の温度で微生物学的安全性と望ましい品質特性を維持しました.
結論:
- F0 6.18での最適化されたリトルト・ステリリゼーションは,棚に固定され,食用となるアーク・クラッシュ・製品を生産するのに有効です.
- この加工方法は,消費者の品質期待を満たしながら,微生物の安全性を保証します.
- この発見は,食品産業におけるリトルト加工ACの商業的応用を支持する.
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