Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in Quality Characteristics of Shark Meat (Dombaegi) during Salting Using Vacuum and Conventional Salting Methods

감압 및 절임방법에 따른 돔배기의 품질변화

  • Kim, Do-Hoon (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
  • 김도훈 (대구가톨릭대학교 외식식품산업학부) ;
  • 이신호 (대구가톨릭대학교 외식식품산업학부) ;
  • 윤광섭 (대구가톨릭대학교 외식식품산업학부)
  • Published : 2009.12.30
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Abstract

We aimed to develop a new salting method to improve the quality of Dombaegi. The changes in quality characteristics of Dombaegi during salting using different salting methods (dry and brine salting) and salting pressures (vacuum and atmospheric pressure) were investigated. Moisture content was highest in Dombaegi prepared by brine salting under atmospheric pressure. Salt content was greater when salting was conducted under vacuum compared with atmospheric pressure. Water-holding capacity and water activity were higher under vacuum pressure than at atmospheric pressure and after dry salting compared with brine salting. Color change varied greatly when Dombaegi samples salted at atmospheric pressure and under vacuum were compared, and was affected more by dry salting than brine salting. Springiness was higher after salting under vacuum, and in dry conditions. The results showed that dry salting under vacuum provided better quality characteristics compared with other methods. Therefore, salting under vacuum was the optimal salting process.

새로운 돔배기 절임공정을 개발하고자 상압과 감압하에 직간법과 물간법으로 염절임한 돔배기의 품질특성을 비교하였다. 무게 감소율은 물간법으로 상압하에서 절임 하였을 때 12.23%로 높았으며, 수분함량은 감압상태에서 물간법으로 절임한 돔배기가 65.46%로 높았다. 염함량은 직간법으로 감압상태에서 절임 하였을 때 3.02%로 높았으며, 보수력은 직간법으로 감압상태에서 절임한 돔배기가 60.2%로 높았다. 수분활성도는 상압상태에서 직간법으로 절임 하였을 때 0.926으로 낮았으며, 색차는 감압상태에서 물간법으로 절임한 돔배기가 9.75로 가장 낮았으며, 탄력성은 직간법으로 감압상태에서 절임한 돔배기가 91.7%로 높았다. 상압과 감압상태에서 절임한 돔배기을 비교하였을 때, 감압상태에서 절임한 돔배기의 품질특성이 더 좋은 것으로 나타났다. 따라서 감압상태에서의 절임법은 새로운 절임 가공 기술로 활용할 수 있는 가능성을 보였다.

Keywords

References

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