Effect of retort conditions on the quality of tigirikonjac
2000
Hirata, T. (Hiroshima-ken. Food Technological Research Center (Japan))
To improve the preservation of seasoned tigirikonjac, a retort process was developed. Salt content of retorted tigirikonjac increased and pH decreased as the number of rough surfaces increased. For six rough surfaces tested, sait content increased 0.2 - 0.4% and pH decreased 0.4 - 0.5 in comparison with no rough surface. Salt content of retorted tigirikonjac increased O - 0.2% and pH decreased 0.4 - 0.7 as retort time was increased. Preservation tests on the retorted tigirikonjac, for 12 days at 37 deg C, showed that the retort heat conditions used in this experiment were adequate. In consideration of manufacturing costs, the practical retort heat conditions for tigirikonjac are 120 deg C for 20 min.
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