Applied Biological Chemistry

  • 제35권4호
  • /
  • Pages.260-264
  • /
  • 1992
  • /
  • 2468-0834(pISSN)
  • /
  • 2468-0842(eISSN)
한국응용생명화학회 (The Korean Society for Applied Biological Chemistry)
권호 표지

조리냉동식품의 가공 및 저장 중 품질안정성 : (II) 정어리버어거의 동결저장 안정성

Processing and quality stability of precooked frozen fish foods : (II) Quality stability of sardine burger

  • 임치원 (국립수산진흥원 식품가공과) ;
  • 김진수 (부산수산대학교 식품공학과) ;
  • 주동식 (부산수산대학교 식품공학과) ;
  • 이응호 (부산수산대학교 식품공학과)
  • Ihm, Chi-Won (Department of Food Processing, Fisheries Research and Development Agency) ;
  • Kim, Jin-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Joo, Dong-Sik (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 발행 : 1992.08.30
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초록

동결저장 중 정어리버어거의 pH는 약간 감소하였고, 휘발성 염기질소 함량은 조금 증가하였다. 동결저장 중 과산화물값, TBA값, 지방산조성 및 색조를 측정한 결과 항산화제를 첨가하여 정어리버어거를 제조한 제품(E)와 진공포장한 제품(V)이 지질산화나 산화변색이 억제되었고, 억제효과는 항산화제첨가제품(E) 보다 진공포장제품(V)이 더욱 우수하였다. 정어리버어거를 진공포장함으로써 histidine을 주체로 하는 유리아미노산, IMP를 주성분으로 하는 핵산관련물질, total creatinine, betaine, TMAO와 같은 정미성분, 구성아미노산 및 텍스튜어는 동결저장 중 거의 변화가 없었다.

In present paper, we investigated the quality stability of sardine burgers during storage at $-20{\pm}2^{\circ}C$. During frozen storage of sardine burger, the PH were decreased, while volatile basic nitrogen contents were increased. The results of changes in peroxide values, thiobarbituric acid values, fatty acid compositions and color values during frozen storage showed that lipid oxidation and discolorization of antioxidant treated sardine burger and vacuum packed sardine burger could be effectively retarded. The changes in the taste compounds such as free amino acid, nucleotide and their related compounds, total creatinine, betaine and trimethylamine oxide, total amino acids and texture profile analysis of vacuum packed sardine burger were negligible during frozen storage. From the results of sensory evaluation and chemical experiments, the vacuum packed sardine burger could be preserved in good quality during frozen storage of 90 days.

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