Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Preparing and Maintaining the Quality of Snacks Made from Rice Oryza sativa and Dried Anchovy Engraulis japonicus

마른멸치(Engraulis japonicus) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성

  • Kang, Kyung-Hun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Si-Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Je, Hae-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Young-Mi (Researdch Center for RCIDS Industrial Development of Seafood, Gyeongsang National University) ;
  • Seoung, Tae-Jong (Department of Food Science and Culinary, International University of Korea) ;
  • Yoon, Moon-Joo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jeong-Gyun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
  • 강경훈 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 박시영 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 제해수 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 강영미 (경상대학교 수산식품산업화 기술지원센터) ;
  • 성태종 (한국국제대학교 외식조리학과) ;
  • 윤문주 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 김정균 (경상대학교 해양식품생명의학과/해양산업연구소)
  • Received : 2016.11.10
  • Accepted : 2016.11.30
  • Published : 2016.12.31
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Abstract

This study investigated the quality, sensory characteristics, and commercialization potential of a rice snack made from dried anchovy Engraulis japonicus. Mild and spicy snacks were produced using a single extruder, with an oil coating or seasoning, respectively. The approximate respective compositions of the mild and spicy snacks were as follows: moisture 5.20% and 4.71%; crude protein 8.71% and 8.59%: crude lipids 21.14% and 28.5%; ash 1.57% and 1.82%; salt 1.5% and 1.5%; water activity 0.18 and 0.19; and pH 6.31 and 6.28. The peroxide values increased for 30 days after preparation and then decreased from 30 to 90 days. The thiobarbituric acid values increased slightly during storage at $27{\pm}2^{\circ}C$. During storage at $27{\pm}2^{\circ}C$, the lightness and yellowness values were lower for the spicy snack than for the mild snack, while the redness value was higher for the spicy snack. The hardness values of both samples decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. The spicy snack had a higher score than the mild snack in the sensory test, which suggested that the spicy snack made from dried anchovy has more commercial potential.

Keywords

References

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