Xác định chế độ tiệt trùng bằng phương pháp Ball và thời gian bảo quản sản phẩm nước cốt xương cá hồi đóng lon

Abstract

The objective of this study aimed to determine sterilization conditions (temperature and time) in order to maximize sensory quality and color of the canned salmon bone extract and minimize harmful organisms at the lowest level. The study was also designed to predict the shelf life of the canned extract. The sterilization conditions were calculated using the Ball method. The results showed that two sterilization conditions to achieve the F₀ value of 2.8 min were determined at 121^oC for 14 min and 116^oC for 27 min. According to quality assessment, there were no significant differences in color and pH of the product sterilized at such conditions. However, overall score of the product sterilized at 121^oC for 14 min was found to be better than that of the lower temperature and longer time in terms of sensory evaluation. For the shelf life prediction, the acceleration testing method was used with different responses measured including color, pH and sensory quality. The product was stored at 30^oC for 60 days, and at 45 and 55^oC for 20 days. Several kinetic equations have been constructed to describe the changes of those responses during storage periods. According to kinetics equations, the shelf life of the product was predicted and confirmed as 19 months at 30^oC.