훈액처리에 의한 조미오징어 훈제품의 가공 및 품질안정성

Preparation and Keeping Quality of Seasoned Smoked-Dried and Vacuum-Packed Squid

북양에서 어획되는 대형 빨강오징어의 효과적인 이용방안의 하나로서 훈액처리진공포장 및 열탕살균법을 병용하여 훈제조미오징어 가공조건을 구명하고, 저장중의 품질안정성을 실험하였다. 동결오징어를 해동한 다음, 탈피한 동부육에 대하여 설탕 $5\%$, 식염 $2.5\%$, 솔비톨 $12\%$, monosodium glutamate $1\%$로 된 혼합조미료를 살포하여 조미($5^{\circ}C$, 15시간)한 다음 건조($45^{\circ}C$, 6시간)하였다. 건조후 $10\%$ Smoke-EZ(Alpha foods Co., Ltd)용액에 1분간 침지후 재건조($45^{\circ}C$, 1시간)한 것을 훈액제품으로 하여 적층 필름포장주머니(polyethylene/polyester : $12{\mu}m/70{\mu}m,\;15{\times}15cm$)에 충전하여 진공포장한 후 $95^{\circ}C$에서 30분간 살균하였다. 제품을 상온, 저온($5^{\circ}C$) 및 $35^{\circ}C$의 항온기에 90일간 저장하여 두고, 저장중 제품의 품질안정성을 측정하였다. 제품은 저장 90일까지 품질에 손상없이 상온에서도 안전하게 저장할 수 있었고, 훈액처리함으로서 풍미나 색조면에 있어서 재래식훈제품과 같은 효과를 낼 수 있으며 훈연처리제품의 결점도 충분히 보완할 수 있는 조미오징어 훈제품을 가공할 수 있다는 결론을 얻었다. 원료오징어와 제품중에서 함량이 많은 유리아미노산은 arginine, taurine, glycine 및 proline이었고, 핵산관련물질로서는 hypoxanthine의 함양이 많았다. 그리고 지방산조성 중 함량이 많은 것은 docosahexaenoic acid(22:6), hexadecanoic acid(16:0) 및 eicosapentaenoic acid(20:5)였다.

Vacuum-packed and seasoned smoked-dried products of red squid, Ommastrephes bartrami, caught in the Northern Pacific Ocean, were prepared and stored at room temperature for 90 days to test their keeping quality. Defrosted squids were eviscerated, skinned, and cut. The mantle meats were flavored with seasoning powders prepared from sugar, sorbitol, salt, monosodium glutamate, or smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the mantle meats were dried at $45^{\circ}C$ for 7 hours, vacuum packed in plastic film bags, and pasteurized in water at $95^{\circ}C$ for 30 minutes. Three kinds of products were prepared : control products (seasoned-dried), solid smoked seasoned-dried and liquid smoked seasoned-dried. The moisture level, water activity, color value (L, a and b value), texture, and viable cell counts of bacteria in these products were determined during storage at room temperature, $5^{\circ}C\;and\;35^{\circ}C$, respectively. The results showed that the products could be preserved at good condition for 90 days though they developed pale brown color during storage. The contents of free amino acids, nucleotides and their related compounds, and the compositions of fatty acids of raw squid and smoked products were analysed. In the amino acids, arginine, taurine, glycine and proline were abundant in raw and smoked products. The contents of hypoxanthine of raw and smoked products were higher than the other nucleotides and their related compounds. In fatty acid compositions of raw and smoked products, the dominant fatty acids were docosahexaenoic acid (22:6), hexadecanoic acid(16:0) and eicosapentaenoic acid (22:5).