소형갈치 中間水分食品의 製造 및 品質安定性

• 영문명: Preparation and quality stability of intermediate moisture hair tail (trichius SPP) foods
• 발행기관: 전남대학교 수산과학연구소
• 저자명: Woo Jun KIM(金又俊) Hong Soo KIM(金洪秀) Chang Nam LEE(李昌男)
• 간행물 정보: 『수산과학연구소 논문집』제7권, 181~194쪽, 전체 14쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 1998.12.30

영문 초록

The quality stability of the products were examined using small hair tail as fillet after coating with sorbitol and malto oligo saccharide(M.O.S.) and drying preliminarily for 40 minutes at 35~40℃ and re-drying for 30 minutes at 100℃ and sterilizing it after wrapped by vacumn for 20 minutes at 120℃. The result was as follows : 1. The general components of the sample were : S(small size) was 76.1%, M(medium size) was 74.9% in moisture, S was 17.4%, M was 17.8% in crude protein, S was 5.3%, M was 6.0% in crude lipid. 2. When sorbitol and M.O.S. were added 10%, 5% and 5%, 10%, moisture content was : S was decreased 53.5~54.3%, M was 50.3~55.5% and S was 44.9~46.2% and M was decreased 41.9~43.3% after heat treatment. 3. The volatile basic nitrogen(VBN) of raw fish was : S was 5.4㎎/100g, M was 7.3㎎/100g, showing the low level of value. During the storage for 90 days, S was 15.6~16.7㎎/100g, M was 15.7~17.2㎎/100g showing little damage. 4. In thiobarbituric acid(TBA) value of raw fish, S was 0.13, M was 0.14 and even during the storage for 90 days it was 0.23~0.27, showing little damage. The changes of fatty acid was decreased from 22:6 to 22~38% during the storage for 90 days, from 20:5 and 22:5 to 19~42%, showing the more double bond, the more damage by oxidation. In case of the product by intermediate moisture retort pouch of hair tail, the result of oxidation overall test on VBN and fatty acid showed the safe state of quality during the storage of 90 days at the room temperature.

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