Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Sutides on the Processing of Frozen Seasoned Mackerel Meat 2. Keeping Quality of Frozen Seasoned Mackerel Meat during Storage

냉동고등어조미육의 가공에 관한연구 2. 냉동고등어조미육의 저장중 품질안정성

  • 이응호 (부산수산대학 식품공학과) ;
  • 김명찬 (부산수산대학 식품공학과) ;
  • 김진수 (부산수산대학 식품공학과) ;
  • 안창범 (부산수산대학 식품공학과) ;
  • 김복규 (부산수산대학 식품공학) ;
  • 구재근 (한국식품개발연구원)
  • Published : 1990.04.01
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Abstract

The keeping quality of seasoned mackerel meat products during frozen storage were investi-gated for the effective utilization of mackerel as a food source. The pH and volatile basic nitrogen (VBN) contents of products revealed a tendency to increase slightly during frozen storage,. Viable cell counts(1.5$\times$104-2.0$\times$104/g) and histamine contents(2.45-2.89mg/100g) were decreased during frozen storage. In fatty acid composition of the products polye-nes such as 22:6, 18:3, 20:4 and 20:5 were the maincomponents. From the results of chemical experiments and sensory evaluation the products could preserved with good quality during frozen storage(-$25^{\circ}C$) of 120 days.

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