초고추장첨가 과메기통조림의 제조 및 특성
Processing and Characteristics of Canned Kwamaegi using Red Pepper Paste with Vinegar
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초록
Kwamaegi is a traditional Korean seafood made from the flesh of Pacific saury Cololabis Saira. It is recognized as avaluable, healthy food containing the ω-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). This study was conducted in order to obtain basic data for application to the canning process of Kwamaegi using redpepper paste with vinegar. Commercial Kwamaegi was cut into 2×3 cm lengths and 90 g was put into cans (301-3). Then, 60 g of water was added and precooked for 10 minutes at 100°C. The water was drained after precooking. Theprecooked Kwamaegi was packed into cans, and 60 g of red pepper paste with vinegar was added. The cans wereseamed using a vacuum seamer, then sterilized for differing times (8-12 minutes) in a steam system retort at 121°C. Parameters such as: pH, TVB-N, amino-N, total amino acid content, free amino acid content, color value (L, a, b),texture profile, TBA value, mineral content, sensory evaluation and viable bacterial count of the product producedunder varying sterilization times (8-12 minutes) were measured. There were no remarkable differences between sterilizationconditions and textural characteristics. The results showed that product sterilized for 8 minutes proved to bethe most desirable.
Abstract
Kwamaegi is a traditional Korean seafood made from the flesh of Pacific saury Cololabis Saira. It is recognized as avaluable, healthy food containing the ω-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). This study was conducted in order to obtain basic data for application to the canning process of Kwamaegi using redpepper paste with vinegar. Commercial Kwamaegi was cut into 2×3 cm lengths and 90 g was put into cans (301-3). Then, 60 g of water was added and precooked for 10 minutes at 100°C. The water was drained after precooking. Theprecooked Kwamaegi was packed into cans, and 60 g of red pepper paste with vinegar was added. The cans wereseamed using a vacuum seamer, then sterilized for differing times (8-12 minutes) in a steam system retort at 121°C. Parameters such as: pH, TVB-N, amino-N, total amino acid content, free amino acid content, color value (L, a, b),texture profile, TBA value, mineral content, sensory evaluation and viable bacterial count of the product producedunder varying sterilization times (8-12 minutes) were measured. There were no remarkable differences between sterilizationconditions and textural characteristics. The results showed that product sterilized for 8 minutes proved to bethe most desirable.
참고문헌 (36)
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