Journal of Fisheries and Marine Sciences Education (수산해양교육연구)

The Korean Society for Fisheries and Marine Sciences Education (한국수산해양교육학회)
권호 표지
DOI QR코드

DOI QR Code

Processing and Characteristics of Canned Kwamaegi - 2. Processing and Characteristics of Canned Boiled Kwamaegi

과메기 통조림의 제조 및 특성 - 2. 보일드 과메기통조림의 제조 및 특성

  • Received : 2012.09.29
  • Accepted : 2012.10.17
  • Published : 2012.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to obtain basic data which can be applied to process of canned boiled Kwamaegi. Commercial Kwamaegi was cut into $2{\times}3$ cm lengths, filled 90 g into can (301-3) and added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. And water layer was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of mixed salt solution, which is mixed with salt 0.5% and bamboo salt 0.7%. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned boiled Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

Keywords

References

  1. 小原哲二郞(1982a). 食品分析ハンドブツク, 建帛社, 東京, 51-55.
  2. 小原哲二郞(1982b). 食品分析ハンドブツク, 建帛社, 東京, 264-267.
  3. AOAC.(1995). Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. 69-74.
  4. Ahn, C. B., Lee, E. H., Lee, T. H. and Oh, K. S.(1986). Quality comparison of canned and retort pouched sardine, Bull. Korean Fish, Soc., 19(3), 187-194.
  5. A.P.H.A.(1970). Recommended procedures for the bacteriological examination of sea water and shellfish, 3rd ed., Am. Pub. Health Accoc. Inc. Brodway. New York, 17-24.
  6. Cho, Y. B., Kim, S. H., Lim, J. Y. and Han, B. H.(1996). Optimal sterilizing condition for canned ham, J. Korean Soc. Food Nutr., 25(2), 301-309.
  7. Cho, Y. D., Kim, J. A. and Oh, S. H.(2000a). The study of the Kwamaegi preference in pohang, Korean J. Food & Nutr., 13(3), 255-262.
  8. Cho, Y. D., Kim, J. A. and Oh, S. H.(2000b). The study of the taste and the intake-frequency for Kwamaegi - Centering around kyungbuk regions, Korean J. Food & Nutr., 13(6), 585-594.
  9. Cho, K. H., Lee, J. W., Kim, J. H., Ryu, G. H., Yook, H. S. and Byun, M. W.(2000c). Improvement of the hygienic quality and shelf-life of Kwamegi from cololabis seira by gamma irradiation, Korean J. Food Sci., 32(5), 1102-1106.
  10. Gong Y. (1993). The present state of pacific saury, fisheries resources of pacific saury colilavis saira in the north pacific, p. 20.
  11. Ha, J. H., Song, D. J., Kim, P. H., Heu, M. S., Cho, M. L., Sim, H. D., Kim, H. S and Kim, J. S.(2002). Changes in food components of top shell, omphalius pfeifferi capenteri by thermal processing at high temperature, J. Korean Fish. Soc., 35(2), 166-172.
  12. Jang, M. S., Park, H. Y., Byun, H. S., Park, J. I., Kim, Y. K., Yoon, N. Y. and Nam, C. S.(2010). The nutrient composition of commercial Kwamegi admixed with functional ingredients, Korean J. Food Preser., 17(4), 519-525.
  13. Jung, Y. K., Oh, S. H. and Kim, S. D.(2007). Fermentation and quality characteristics of Kwamaegi added Kimchi, Korea J. Food Preser., 14(5), 526-530.
  14. Kong, C. S.(2011). Commercial sterilization condition of canned oyster and quality characteristics of canned boiled oyster in bamboo salt. PhD Thesis. Gyeongsang National University, Tongyeong, Korea.
  15. KSFSN.(2000). Handbook of experimental in food science and nutrition, Hyoil pub. Co., Seoul, 625-627.
  16. Kim, D. S., Cho, M. R., Hong, Ahn. and Kim, H. D.(2000a). The preparation of canned pufferfish and Its keeping stability, Korean J. Food Nutr., 13(2), 181-186.
  17. Kim, D. J., Lee, J. W., Cho, K. H., Yook, H. S. and Byun, M. W.(2000b). Quality properties of gamma irradiated Kwamegi (semi-dried Cololabis seira), Korean J. Food Sci. Technol., 32(5), 1128-1134.
  18. Lee, H. J., Oh, S. H. and Choi, K. H.(2008a). Studies on the general composition, rheometric and microbiological change of pacific saury, cololabis saira Kwamaegi on the storage temperatures and durations, Korean J. Food & Nutr., 21(2), 165-175.
  19. Lee, H. J., Oh, S. H., Jeong, J. S. and Choi, K. H.(2008b). Studies on the rancidity of pacific saury, coloabis saira Kwamaegi on the storage temperatures and durations, Korean J. Food & Nutr., 21(4), 477-484.
  20. Noe, Y. N., Kong, C. S., Yoon, H.D., Lee, S. B., Nam, D. B., Park, T. H., Kwon, D. G. and Kim, J. G.(2011a). Preparation and keeping quality of canned sea mussel using tomato paste, J. Fish. Mar. Sci. Edu., 23(3), 410-424.
  21. Noe, Y. N., Yoon, H.D., Kong, C. S., Nam, D. B., Park, T. H. and Kim, J. G.(2011b). Preparation of retort pouched seasoned sea mussel and its quality stability during storage, J. Fish. Mar. Sci. Edu., 23(4), 710-723.
  22. Oh, K. S., Kim, J. G. Kim, I. S. and Lee, E. H.(1991). Changes in food components of dark, white-fleshed fishes by retort sterilization processing, 2. Changes in lipid components, Bull. Korean Fish. Soc., 24(2), 130-136.
  23. Oh, S. H. and Kim, D. J.(1995). The change in content of constitutive lipid and fatty acid of pacific saury during natural freezing dry(kaw mae kee), Korean J. Food & Nutrition., 8(3), 239-252.
  24. Oh, S. H., Kim, D. J. and choi, K. H.(1998a). Changes in compositions of pacific saury (Cololabis seira) Flesh during drying for production of Kwamaegi 1. changes in general composition and lipid components, J. Korean Soc. Food Sci. Nutr., 27(3), 386-392.
  25. Oh, S. H., Kim, D. J. and choi, K. H.(1998b). Changes in amine constituents of Kwamaegi flesh by defferent drying for pacific saury, Cololabis seira. Korean J. Food & Nutr., 11(1), 20-25.
  26. Oh, S. H. and Kim, D. J.(1998). Change of nucleotides, free amino acids in Kwamaegi flesh by different drying for pacific saury, Cololabis saira, Korean J. Food & Nutr., 11(2), 249-255.
  27. Oh, S. H., Ha, T. I., Jang, M. H.(1996). Changes in cholesterol contents of kwamaegi flesh by drying methods of pacific saury, cololabis saira, Korean J. Food & Nutr., 9(3), 271-274.
  28. Park, Y. H. and Park, Y. S. (1991). Canned food processing, Hyungseul Publishing Co., Korea, p. 371.
  29. Steel, R. G. D. and Torrie, J. H.(1980). Principle and procedures of statistics, 1st ed. Tokyo. McGraw-Hill Kogakusha, 187-221.
  30. Shin, K. O., Oh, S. H. and Kim, S.D.(2007). Quality characteristics of chitosan-ascorbate treated Kwamaegi prepared by vacuum drying and lowering effect of serum lipids in rats fed high fat diets, Korean J. Food Preserv. 14(6), 669-675.
  31. Tarladgis, B. G., Watts, M. M. and Younathan, M. J.(1960). A distillation method for quantitative determination of malonaldehyde in rancid food, J. Am. Oils Chem. Soc., 37, 44-48. https://doi.org/10.1007/BF02630824
  32. Uhei, N., Sumiko, K. and Kunitoshi, S.(1990). Effect of pacific saury(Coloabis seira) on serum cholesterol and component fatty acid in humans, Eiyogaku. Zasshi., 48, 233-236. https://doi.org/10.5264/eiyogakuzashi.48.233
  33. Yook, H. S., Chung, Y. J., Song, H. P., Lee, J. W. and Byun, M. W.(2004). Genotoxicological safety of gamma-irradiated Kwamegi (semi-dried cololabis seira), J. Korean. Soc. Food Sci. Nutr., 33(1), 182-192. https://doi.org/10.3746/jkfn.2004.33.1.182
  34. Yoon, H. D., Shim, K. B., Noh, Y. N., Kong, C. S., Nam, D. B., Park, T. H., Kim, J. G.(2011). Preparation and characterization of canned kwamaegi(1) -Preparation and characterization of canned seasoned kwamaegi-, Jour. Fish. Mar. Sci. Edu., 23(4), pp. 663-673.
  35. Yoon, M. S., Kim, H. J., Kwon, H. P., Shin, J. H., Jung, I. K., Heu, M. S. and Kim, J. S.(2009). Biogenic amine content and hygienic quality characterization of commercial Kwamegi, Korea J. Fish Aquat. Sci., 42(5), 403-410. https://doi.org/10.5657/kfas.2009.42.5.403
  36. Yoon, M. S., Heu, M. S. and Kim, J. S.(2010). Fatty acid composition, total amino acid and mineral contents of commercial Kwamegi, Korea J. Fish Aquat Sci., 43(2), 100-108. https://doi.org/10.5657/kfas.2010.43.2.100

Cited by

  1. Processing and Characteristics of Canned Salt-Fermented Anchovy Fillet in Olive Oil vol.26, pp.5, 2014, https://doi.org/10.13000/JFMSE.2014.26.5.1175
  2. Quality Characteristics of Canned Boiled Oyster and Canned Boiled Oyster in Bamboo Salt in Various Sterilization Conditions vol.26, pp.6, 2014, https://doi.org/10.13000/JFMSE.2014.26.6.1231
  3. Processing and Characteristics of Canned Kwamaegi Cololabis saira using Red Pepper Paste with Vinegar vol.47, pp.5, 2014, https://doi.org/10.5657/KFAS.2014.0537
  4. Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Tomato Paste Sauce vol.47, pp.6, 2014, https://doi.org/10.5657/KFAS.2014.0719
  5. Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Red Pepper Paste with Vinegar vol.47, pp.6, 2014, https://doi.org/10.5657/KFAS.2014.0726
  6. Processing and Property of Olive Flounder Paralichthys olivaceus Steak vol.27, pp.1, 2015, https://doi.org/10.13000/JFMSE.2015.27.1.98