Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Development of Seasoned and Dried Squid Slice

오징어를 이용한 조미 건조포의 개발

  • Kang, Kyung-Tae (Department of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Department of Food Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 강경태 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 허민수 (경상대학교 식품과학과/해양산업연구소) ;
  • 김진수 (경상대학교 해양식품생명공학과/해양산업연구소)
  • Published : 2007.06.30
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Abstract

Seasoned and dried squid slice (SDSS) was prepared with surimi and squid, and investigated on the food component characteristics. The moisture and water activity of the SDSS slightly increased with increasing addition ratio of squid. According to the increase of addition ratio of squid, sensory scores of SDSS decreased in the color, whereas increased in the taste. There was, however, no difference in sensory flavor and texture between SDSS prepared with various ratios of squid. The results of physical properties and sensory evaluation suggested that the desirable addition ratio of squid was more than 70% based on the mix for preparing SDSS. There was no difference in total amino acid content between seasoned and dried slices with, which was prepared by a ratio of squid(70): surimi (30), and without squid. The major amino acids of SDSS were glutamic acid, leucine, lysine and threonine. The calcium and phosphorus contents of SDSS were 85.9 mg/100g and 458.3 mg/100g, respectively. The total free amino acid content and taste value of SDSS were 3,1991mg/100g and 402.00, respectively. The taste values of SDSS suggested that the major taste-active compounds were glutamic acid and aspartic acid.

주요 수산가공자원의 하나인 오징어의 소비 촉진을 위하여 오징어포의 제조를 시도하였다. 오징어의 효율적 이용 측면에서 조미 오징어포의 제조는 오징어를 70% 이상으로 첨가하는 것이 적절하리라 판단되었다. 오징어와 수리미를 70:30의 비율을 사용하여 제조한 조미 오징어포는 조미 수리미포에 비하여 총 아미노산의 함량이 높았으며, 주요 아미노산으로는 glutamic acid, leucine, lysine 및 threonine 등이었다. 또한, 조미 오징어포의 칼슘 및 인 함량은 조미 수리미포에 비해 높았으며, 조미 오징어포의 유리아미노산의 총함량 및 taset value는 각각 3,199.1 mg/100g 및 402.00이었고 맛에 지대하게 영향을 미치는 아미노산은 glutamic acid 및 aspartic acid이었다.

Keywords

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