Journal of Fisheries and Marine Sciences Education (수산해양교육연구)

The Korean Society for Fisheries and Marine Sciences Education (한국수산해양교육학회)
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Changes in the Quality Characteristics of Autoclaving on Salmon Frame with Citric Acid Pretreatment

구연산 처리 연어 frame의 연화 후 저장 중 품질 변화

  • Received : 2015.04.16
  • Accepted : 2015.05.27
  • Published : 2015.08.31
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Abstract

This study was done to investigate the quality characteristics of salmon frame with citric acid pretreatment. Sliced salmon frame samples were cured in soy sauce, sugar, pepper, and sodium nitrate for 12 h and then dried at 3 h and then dried at $60^{\circ}C$ for 3 h. As the autoclaving at $130^{\circ}C$ for 15 min, the pH, moisture content, crude ash, crude fat, crude protein, acid value (AV), peroxide value (POV), volatile basic nitrogen (VBN), trimethylamine (TMA), total plate count and E. coli were measured at $4^{\circ}C$, $25^{\circ}C$ and $35^{\circ}C$ of storage days. The AV, POV, VBN, TMA and total plate count for all samples significantly increased as during storage days (p<0.05). All samples of storage, for autoclaving on salmon frame, there were no growth on E.coli. In the making of autoclaving on salmon frame, technologies for more safety from microbial growth should accompany pretreatment with citric acid.

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References

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