Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on the Shellfish Processing -4. The Changes of Pigment Retention and Water Absorbing Capacity of Dehydrated Surf Clam Meat during Storage-

패류 가공에 관한 연구 -4. 개량조개 건제품 저장중의 색소 잔존율 및 흡수율의 변화에 대하여-

  • Lee, Eung-Ho (Dept. of Food Science and Technology, Pusan Fisheries College) ;
  • Hur, Jong-Wha (Dept. of Food Science and Technology, Pusan Fisheries College) ;
  • Han, Bong-Ho (Dept. of Food Science and Technology, Pusan Fisheries College)
  • 이용호 (부산수산대학 식품공학과) ;
  • 허종화 (부산수산대학 식품공학과) ;
  • 한봉호 (부산수산대학 식품공학과)
  • Published : 1971.04.28
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Abstract

The cooked surf clam meat was treated with BHA or EDTA, and then dehydrated by means of hot-air dehydration or sun drying. The dehydrated products were packed in glass bottle and stored for three months in the dark place. After three month storage, the pigment loss and water absorbing capacity of dehydrated products were compared with those of directly after dehydration. Both of the sun dried and hot-air dehydrated surf clam products showed a great deal of pigment loss during storage. The BHA treatment prior to dehydration of surf clam meat had good effects on the pigment retention, and the EDTA treatment had a weak effect on it during storage. The rate of rehydration of dehydrated surf clam products had markedly decreased during storage. And it could be seen that there was little difference among the rate of rehydration of the BHA or EDTA treated product and untreated one during storage.

토사질을 제거하여 자숙 탈각한 개량 조개육을 BHA 또는 EDTA 처리를 하여 열풍건조 및 천일건조 하였다. 이 건제품을 유리병에 넣어 밀폐한 다음 암실에서 3개월간 저장 하였을 때 색소 잔존율 및 흡수성의 변화를 실험한 결과를 요약하면 다음과 같다. 1) 열풍건제품과 천일건제품 모두 저장중 색소 소실이 심하였다. 2) BHA를 처리한 제품은 EDTA 처리 또는 대조제품 보다 저장중 색소 소실이 적었다. 3) 열풍건제품과 천일건제품 모두 저장중 흡수율이 현저하게 감소하였다. 그리고 BHA 또는 EDTA 처리가 흡수성에 미치는 뚜렷한 효과는 찾아 볼 수 없었다.

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