Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Manufacture of Squid-Jeotgal by the Improved Process

개선된 제조기법에 의한 오징어젓갈 제조

  • YOON Ji-Hye (Department of Oral-Biochemistry and Molecular Biology, Pusan National University) ;
  • LEE Won-Dong (Hansung Fishery Co., Ltd.) ;
  • KANG Ji-Hee (Department of Microbiology, Pukyong National University) ;
  • LEE Ji-Sun (Department of Microbiology, Pukyong National University) ;
  • LEE Myung-Suk (Department of Microbiology, Pukyong National University)
  • 윤지혜 (부산대학교 치의학과 구강생화학교실) ;
  • 이원동 (한성수산식품(주)) ;
  • 강지희 (부경대학교 미생물학과) ;
  • 이지선 (부경대학교 미생물학과) ;
  • 이명숙 (부경대학교 미생물학과)
  • Published : 2003.08.01
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Abstract

New manufacturing process was applied to manufacture the low salted Squid-Jeotgal to improve the quality variation salty taste and shelf-life. It's optimum salting and sugaring process was made by the addition of $17\%$ NaCl for 3 hr and $15\%$ corn syrup for 4 hr with 10 rpm agitation. Quality variations of Squid-Jeotgal produced by the improved and the conventional process were packed by jar, polyethylene lerephthalatefpolyethyleneilinear low density polyethylene (PET) and low density polyethylene (PE). And then quality variations of them were investigated at storage temperature of 10, 20, and $30^{\circ}C.$ Decreasing rate of pH, increasing rates of VBN and viable cell counts of Squid-Jeotgal produced by the improved process were slower than those of the conventional process at all storage temperature. Sensory evaluation indicated that the production of Squid-Jeotgal by the improved process extended the shelf-life about 10-20 days.

Keywords

References

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