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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Compositions of Pacific Saury(Cololabis seira) Flesh during Drying for Production of Kwamaegi 1. Changes in General Composition and Lipid Components

과메기 제조시 건조조건에 따른 꽁치(Cololabis seira) 근육의 성분 변화 1. 일반성분 및 지질조성 변화

  • 최경호 (대구효성가톨릭대학교 식품영양학과) ;
  • 오승희 (포항실업전문대학 식품영양과) ;
  • 김덕진 (대구대학교 식품공학과)
  • Published : 1998.06.01
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Abstract

Experiments were carried out to establish an effective artificial drying method of Pacific saury (Cololabis seira) to kwamaegi. Raw fish containing 67% moisture were dried up to containing less than 40% moisture by drying for 15 days. The fish lost moisture more rapidly during first 3 days of natural drying than artificial drying. Total lipid content increased from 16.1% to 30.3 and 29.8% by 15 days of natural and artificial drying, respectively. Neutral lipid occupying 91.63% of total lipid increased to 92~94% during 15 days of drying, while content of phospholipid and glycolipid decreased slightly. The values of peroxide and thiobarbituric acid increased up to 6 days of drying and then did not change. Peroxide levels were lower in artifically dried fish than in naturally dried ones.

Keywords

References

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