Salt Penetration Properties of Anchovy (Engraulis japonica) Muscle Immersed in Brine

멸치(Engraulis japonica)육의 물간법 중 염침투 특성

  • 오세욱 (한국식품개발연구원 수산물이용연구부) ;
  • 이남혁 (한국식품개발연구원 수산물이용연구부) ;
  • 김영명 (한국식품개발연구원 수산물이용연구부) ;
  • 남은정 (한국식품개발연구원 수산물이용연구부) ;
  • 조진호 (한국식품개발연구원 수산물이용연구부)
  • Published : 1997.12.01

Abstract

As a basic study to develop low-salted fermented anchovy, rates of salt penetration into anchovy muscle, patterns of protein degradation and changes in water activity and transfer was analyzed after brining at various salt (NaCl) concentration. The salt penetration curves followed first order. kinetics. The rate constant (k) increased from 0.018 (10% NaCl solution) to 0.051 (saturated). Water activity was reduced from 0.93 (10% NaCl solution) to 0.77 (saturated). Protein degradation during brining was Somewhat occurred in 10% NaCl solution but not in satutrated solution. Water content of anchovy muscle were 74% (w/w), 65% and 58% when 10%, 20% and saturated NaCl solution were used, respectively. This result indicated that as NaCl content of brining solution was increased, the amount of water transfer also occurred. Weight of anchovy increased at 10% NaCl solution and decreased at 20% and saturated NaCl solution. The loss of anchovy solid mash during brining was calculated as 30% after 36 hr brining.

Keywords

brining;salt penetration;rate constant;water transfer