Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Quality Changes of Seasoned and Smoked Products of Skipjack Tuna (Euthynus pelamis) Captured in the East Sea

동해산 가다랑어 훈연조미제품의 저장 중 품질변화

  • LEE Jung Min (Faculty of Marine Bioscience & Technology, Kangnung National University) ;
  • KIM Sang Moo (Faculty of Marine Bioscience & Technology, Kangnung National University)
  • 이정민 (강릉대학교 해양생명공학부) ;
  • 김상무 (강릉대학교 해양생명공학부)
  • Published : 2004.04.01
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Abstract

The powder and liquid products of seasoned and smoked skipjack tuna (Euthynus pelamis) was manufactured by using small skipjack tuna (1-2 kg, 20-30 cm) captured in the East Sea, Korea. Smoking was done three times at $80^{\circ}C$ for 8 hrs to decrease the moisture content below $15\%.$ The seasoned and smoked skipjack tuna powder with liquid smoke showed the lower pH than the control. The pH, VBN, amino nitrogen content, and TBA value were increased slowly as storage period was increased at room temperature. Liquid smoke decreased the production of animo nitrogen and VBN. Vacuum packaging was efficient for inhibiting the deterioration and the microbial growth of the seasoned and smoked skipjack tuna powder product.

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References

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