큰구슬 우렁이(Neverita didyma) 보일드 통조림의 加熱殺菌 條件에 따른 品質變化

Changes in Quality of Boiled Neverita didyma as a Function of Autoclaving Conditions

Changes in available lysine and water soluble proteins were checked to obtain the desirable condition of processing for boiled Neverita didyma under tbe various autoclaving temperatures and times. It was also carried out to assess the affect of heat treatments upon the soIubility of coagulable substances in boiled products. In order to evaluate the nutritional quality of processed Neverita didyma under the highest available lysine retention and without bacteria, it was studied the value of pepsin-pancreatin digest residue index in comparison with unprocessed (raw) material. The crude protein content of raw material was higher than that of the other molIusks, while the content of crude fat was showing lower vaIue. It was noticed that the higher contents of coagulable substances and water soluble proteins in processed Neverita didyma were obtained under the conditions, retort temperature at 120℃ above, and 40-60 min. steriIization. After the pannel test, the coagulable substances were not found below the leve1 of 0.40±0.03 gram nitrogen/ml of juice. The remarkable retention of available lysine(FDNB-reactive lysine) was resulted in the conditions of autoclaving at 115℃ for 40 minutes in boiled Neverita didyma products, and that processing condition was coincide with the condition of commercial sterilization for boiled top shell. It was revealed that the boiled meat of Neverita didyma showed the higher PPDRI(65.85) than that of raw material (63.16).