DOI QR코드

DOI QR Code

구연산 처리 연어 frame의 연화 후 저장 중 품질 변화

Changes in the Quality Characteristics of Autoclaving on Salmon Frame with Citric Acid Pretreatment

  • 투고 : 2015.04.16
  • 심사 : 2015.05.27
  • 발행 : 2015.08.31

초록

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.

키워드

참고문헌

  1. Ahn, J. W..Oh, K. Y..Park, S. Y..Lee, K. H..Kim, Y. H. and Kim, K. H.(2007). Characterization of odorous emissions from decaying food samples: A case study on trimethylamine and ammonia. Korean J. Odor Res. Eng. 6, 172-182.
  2. AOAC.(2002). Official methods of analysis. Association of official analytical chemists. 17th ed. Gaithersburg, MD.
  3. Folch, J..Lees, M. and Sloane Stanley, G. H.(1957). A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry. 226: 497-507.
  4. Gwak, H. J. and Eun, J. B.(2010). Chemical changes of low salt Gulbi (salted and dried yellow corvenia) during hot- air drying with different temperatures. Korean J. Food Sci. Technol, 42, 147'154.
  5. Han, B. W..Park, S. H..Kim, H. S..Jee, S. J..Lee, J. H..Kim, H J..Han, B. W. and Kim, J. S.(2007). Improvement on the functional properties of Gomtang-like product from salmon frame using commercial enzymes. J. Korean. Soc. Food Sci. Nutr., 36, 1596-1603. https://doi.org/10.3746/jkfn.2007.36.12.1596
  6. Kim, J. S..Choi, J. D. and Koo, J. G.(1998). Component characteristics of fish bone as a food source. Agric. Chem. Biotechnol., 41, 67-72.
  7. Kim, J. S..Heu, M. S..Kang, K. T..Kim, H. S..Park, C. H..Han, B. W..Yang, S. K..Chung, I. K. and Oh, H. S.(2006). Fish frame-based snacks and preparation thereof. Registration No. 100667044.
  8. Kim, J. S..Yang, S. K. and Heu, M. S.(2000a). Component characteristics of cooking tuna bone as a food resource. J. Kor. Fish. Soc., 33, 38-42.
  9. Kim, J. S..Yeum, D. M..Kang, H. G..Kim, I. S..Kong, C. H..Lee, T. G. and Heu, M. S. (2002). Fundamentals and applications for canned foods. Hyoil Publishing Co., Seoul. 92-96.
  10. Kim, S. K..Park, P. J. and Kim, G. H.(2000b). Preparation of sauce from enzymatic hydrolysates of cod frame protein. J. Kor. Soc. Food Sci. Nutr., 29, 635-641.
  11. Lee, C. K..Choi, J. S..Jeon, Y. J..Byun, H. G. and Kim, S. K.(1997). The properties of natural hydroxyapatite isolated from tuna bone. J. Kor. Fish. Soc., 30, 652-659.
  12. Lingnert, H. and Eriksson, C. E.(1980). Antioxidative maillard reaction products. I. Products from sugars and free amino acids. J. Food Proc. Preserv, 4, 161-172. https://doi.org/10.1111/j.1745-4549.1980.tb00602.x
  13. Min, B. A. and Lee, J. H.(1985). Effects of frying oils storage conditions on the rancidity of Yackwa. Kor. J. Food Sci. Technol, 17, 114-120.
  14. Ministry of Oceans and Fisheries. (2015) http://www.fips.go.kr/
  15. National Fisheries Research & Development Institute. http://portal.nfrdi.re.kr/
  16. Park, Y. H..Jang, D. S. and Kim, S. T.(1997). Processing and using of fishery science. Hyungseol Press. Seoul. Korea. 73.
  17. Rural Nutrition Institute(1991). Food Composition Table. Rural Nutrition Institute. 4th eds. Seoul, Korea. 256-259.
  18. SAS Institute(2002). SAS/STAT Software for PC. Release 9.2, Cary, NC, USA.
  19. Shizuki, O.(1981). Fish bone. New Food Ind., 23, 66-72.
  20. Simeonidos, S..Govaris, A. and Vareltzis, K. (1998). Quality assessment of seven mediterranean fish species during storage in ice. Food Resear. Inter. 30, 479-484.
  21. Watanabe, H..Takewa, M..Takai, R. and Sakai, Y.(1985). Cooking rate of fish bone. Bull. Jap. Soc. Fish., 54, 2047-2050.