DOI QR코드

DOI QR Code

해파리 반건품의 제조와 저장안정성

Preparation of Semi-Dried Jellyfish and Its Stability during Storage

  • 발행 : 2002.10.01

초록

해파리 반건품의 제조를 위한 최적 냉풍건조조건을 구하고 이 조건에서 제조한 제품의 저장성을 검토한 결과, 해파리 반건품의 제조를 위해서는 시중에서 구입한 염장해 파리를 냉수에서 침지액을 교환하면서 3분씩 3회 박박 문질러서 수세한 다음 $25^{\circ}C$에서 90분간 건조하는 것이 가장 양호하였다. 또한 이 조건에서 제조한 제품을 적층필름포 장지 (Ny/PE/LLDPE 0.015/0.04s/0.040 mm)로써 각각 함기포장 및 진공포장하고 6주 동안 각각 4$^{\circ}C$ 및 2$0^{\circ}C$에서 저장하면서 제품의 저장성을 실험한 결과 4$^{\circ}C$ 저장의 경우 진공포장시료에서는 6주까지 전체의 저장기간을 통하여 품질이 양호하였으나 함기포장시료에서는 저장 4주까지 품질이 양호하였으며 5주째부터는 품질이 크게 떨어졌다. 2$0^{\circ}C$ 저장에서는 진공포장 및 함기포장시료 모두 포장방법에 관계 없이 저장 3주까지는 품질이 양호하였으나 저장 4주째부터는 모두 품질이 불량한 것으로 나타났다.

To investigate the possibility of processing semi-dried jellyfish and to examine its keeping quality, the factors such as moisture content, pH, volatile basic nitrogen (VBN), viable cell counts, color value and texture were analyzed. For processing of the semi-dried product, optimum conditions of drying temperature and drying time were $25^{\circ}C$ and 90min, respectively, under 60 $\pm$ 5% of relative humidity and 2 m/sec of air blast speed. The shelf-life of the products, vacuum-packing method in nylon/polyethylene/linear low density polyethylene (0.015/0.045/0.040 mm) laminated film bag was at least 6 weeks during storage at 4$^{\circ}C$, while that of air packaged one was at least 4 weeks. In case of 2$0^{\circ}C$ storage the shelf-life of the products was at least 3 weeks in both air and vacuum packaged ones.

키워드

참고문헌

  1. Recommended procedures for the bacteriological examination of sea water and shellfish(3rd ed.) A. P. H. A.
  2. J. Agric. Food Chem. v.44 Inorganic constituents in fresh and processed cannonball jellyfish (Stomolophus meleagris) Hsieh, Y. W. P.;F. M. Leong;K. W. Barnes https://doi.org/10.1021/jf950223m
  3. J. Food Sci. v.53 Cannonball jellyfish (Stomolophus meleagris) as a food resource Huang, Y-W. https://doi.org/10.1111/j.1365-2621.1988.tb07701.x
  4. Nippon Suisan Gakkaishi v.57 Structural change of salted jellyfish duing cooking Kimura, H.;H. Mizuno;T. Saito;Y. Suyama;H. Ogawa;N. Iso https://doi.org/10.2331/suisan.57.85
  5. Nippon Suisan Gakkaishi v.57 The rheological properties of salted jellyfish during cooking and dipping in water Kimura, H.;T. Saito;H. Mizuno;H. Ogawa;Y. Mochizuki;Y. Suyama;N. Iso https://doi.org/10.2331/suisan.57.463
  6. J. Food Sci. v.48 Collagen as the major edible component of jellyfish (Stomolophus nomural) Kimura, S.;S. Miura;Y. H. Park https://doi.org/10.1111/j.1365-2621.1983.tb05078.x
  7. Fisheries Science v.61 Desalting and water restoration of salted jellyfish Rhizostomeae during immersion in water Kimura-Suda, H.;H. Mizuno;H. Ogawa;N. Iso. https://doi.org/10.2331/fishsci.61.948
  8. Mesogloea. Fisheries Science v.63 Differential scanning calorimetry of several jellyfish Nagai, T.;M. Hamada;N. Kai;Y. Tanoue;F. Nagayama https://doi.org/10.2331/fishsci.63.459
  9. In Food Sanitation Inspection Index(Ⅰ) Micro diffusion method Nippon Koseishow
  10. Seafood Science Freshness determination method of fish and shellfish Nonaka, J.;H. Hashimoto;H. Takabashi;M. Suyama
  11. J. Korean Fish. Soc. v.30 Changes of salmon meat texture during semi-drying process You, B. J.

피인용 문헌

  1. Physicochemical Characteristics of Salted Jellyfish Processed in Southeast Asia vol.47, pp.5, 2014, https://doi.org/10.5657/KFAS.2014.0482