Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Storage Stability of Seasoned-Dried Pacific Saury (Imported Product) Treated with Liquid Smoke

  • Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University) ;
  • Park, Sung-Young (Mong-Go Foods Co., LTD.) ;
  • Cho, Woo-Jin (Department of Food and Nutrition, Changwon National University) ;
  • Lee, Young-Mi (Department of Food and Nutrition, Changwon National University) ;
  • Kim, Hyounjin (Mong-Go Foods Co., LTD.) ;
  • Kim, Jin-Soo (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University)
  • Published : 2001.12.01
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Abstract

In order to enhance suitable processing methods of imported Pacific saury, Cololabis saira, storage stability of seasoned-dried Pacific saury (imported product) treated with liquid smoke (T2 product) was compared with a control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The histamine contents of 3 seasoned-dried products were within a stable range (9.08 ~ 12.08 mg/100 g) during storage. The water activities of all products were in the 0.698 ~ 0.755 range. The viable cell count of T2 was lower than those of C and T1 during storage. The change in color values of C, T1 and T2 were not significant with increasing storage period. The results of the sensory evaluation during storage showed that the shelf-life of T2 was extended to 60 days, while those of C and T1 were limited to up to 45 days.

Keywords

References

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