Some Quality Changes of Dried Loach (Misgurnus-mizolepis) by Microwave (2,450 MHz) Heating

Micro파(波) 처리(處理)에 따른 건(乾)미꾸라지의 품질변화(品質變化)

  • Park, Il-Woong (Department of Food Science and Technology, Chon-buk National University) ;
  • Hong, Jai-Sik (Department of Food Science and Technology, Chon-buk National University) ;
  • Kim, Jong-Bae (Department of Fisheries Processing, Gun-San National Fisheries Junior College)
  • 박일웅 (전북대학교 식품가공학과) ;
  • 홍재식 (전북대학교 식품가공학과) ;
  • 김종배 (군산수산전문대학 수산가공학과)
  • Published : 1986.12.01

Abstract

This study was attemtped to improve the conventional processing method and to establish the basic data for evaluating the product suitabilities of dried loach. The semidressed raw material were salted in 15% NaCl solution for 15 minutes and dried to contain about 44% of water, and then heated about 10 minutes at $80^{\circ}C$ controlled by microwave (2,450 MHz). The moisture content of monolayer value for the product showed 5.34% and its water activity was 0.28. The optimum relative humidity for the storage was recognized to be from 32% to 44%. The average shelf life around the year of the Nylon-PVC-PE $(40\;{\mu})$ packed product in domestic circulation market was estimated as 207.4 days. In comparison with raw material, the contents of the major amino acids, glutamic acid, alanine and valine in the product were shown to be slightly increased, while the level of lysine, aspartic acid and methionine were slightly decreased. The contents of saturated fatty acids and oleic acid were shown to be slightly increased, while the other fatty acids tended to be slightly decreased.

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