Characterization of quality changes of whole super sweet corn (zea mays saccharata sturt.) during thermal sterilization for shelf-stable products

초록

This study investigated the quality changes in whole super sweet corn during thermal processing to extend its shelf-life. To minimize the reduction of unique texture of whole sweet corn after the sterilization, the alcohol sanitation applied and the cold point of a whole corn ear was determined using a computer simulation. The cold point was located between the corn kernel and the cob. The microorganisms on the surface of sweet corn were reduced by more than 1 log CFU/g after alcohol sanitation, then the whole corn was treated to satisfy the degree of sterilization (F _121.1 =4). The quality of sterilized sweet corn was compared with the control that was treated with steaming. The quality changes of sterilized sweet corn during storage were monitored for 9 months at 25 °C. The hardness was maintained within 30% of its initial value. The minimum of hardness was 464.50±103.35 g and maximum of hardness was 514.50±81.83 g. The differences in the sugar content among the samples were found, but the sugar content of corn kernel remained within 30% of the control, ranging from 28.83±1.05 to 34.36±0.42%. The yellowness was higher than that of control by 5%. The maximum value of yellowness was 34.36±0.42. The general bacteria and molds and yeasts in corn kernel stored at 25 °C were not detected after 9 months of storage at 25 °C. Therefore, in this study, we have demonstrated that the thermal sterilized method extends the shelf-life of whole sweet corn with minimizing its quality changes over 6 months in room temperature. © The Korean Society for Applied Biological Chemistry 2019.

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