Host: The Japan Society Cookery Science
Name : 2021Annual Meeting of The Japan Society Cookery Science 2021
Location : [in Japanese]
Date : September 07, 2021 - September 08, 2021
[Introduction]
Distribution equilibrium of seasoning compounds onto food are important factors to determine results of food processing or cooking. In manufacturing retort pouch food, because any food stuff and seasoning solution cannot be added after sealed and sterilized, knowledge about transport phenomena of seasoning compounds onto food in retort pouch are important for designing manufacturing process. Here, we studied distribution equilibrium of sodium chloride (NaCl) onto konjac or mackerel in retort pouch food.
[Materials and Methods]
Commercially available konjac and wholesaled mackerel were used as main food stuff in retort pouch food. Single-component NaCl solution or model seasoning solution prepared from soy sauce were used as two kinds of filler. Sealed pouches were sterilized at 120°C for 35 minutes in order to achieve commercial sterilization. After storage at 25°C for enough time, NaCl amounts adsorbed onto konjac or mackerel (q[mg/g]) and NaCl concentration of solution in pouch (C[mg/mL]) were measured.
[Results]
Distribution coefficients of NaCl onto konjac and mackerel (KD[mL/g]) were calculated by dividing q by C: KD=q/C. KD values onto konjac and mackerel were about 0.76 and 0.40mL/g, respectively, when NaCl solution were used as filler, while they were about 0.74 and 0.48mL/g when model solution were used. KD values of NaCl onto konjac and mackerel were similar when single- or multi-component solution were used as filler. These results suggest that when manufacturing retort pouch food, results of seasoning using multi-component seasoning solution might be estimated by experiment using single-component solution as filler.
