Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 5
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- Pages.468-474
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- 1993
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- 0367-6293(pISSN)
Processing of a Good Quality Salted and Semi-dried Mackerel by High Osmotic Pressure Resin Dehydration under Cold Condition
저온삼투압탈수법(低溫渗透壓脫水法)에 의한 고품질(高品質)의 반염건(半鹽乾)고등어 제조(製造)
- Lee, Jung-Suck (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) ;
- Kim, Jin-Soo (Department of Fisheries Processing, National Tong-Yeong Fisheries Technical College) ;
- Cho, Soon-Yeong (Department of Food Science, Kangnung National University) ;
- Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 이정석 (부산수산대학교 식품공학과) ;
- 주동식 (부산수산대학교 식품공학과) ;
- 김진수 (통영수산전문대학 수산가공과) ;
- 조순영 (강릉대학교 식품과학과) ;
- 이응호 (부산수산대학교 식품공학과)
- Published : 1993.10.01
Abstract
A dehydrating sheet comprises polymeric water absorber. which are packed in a semipermeable cellophane film bag allowing selective permeation of water. This sheet dehydration is quite different from conventional drying method such as sun drying, hot-air blast drying and cold air blast drying in a sense that samples are dried without heat treatment. As a part of the studies to develope a new processing method for effective utilization of dark muscle fishes, the preparation of a good quality salted and semi-dried mackerel by the dehydrating sheet was attempted. The dehydration time for preparation of a salted and semi-dried mackerels containing approximately equal moisture content were revealed
가공적성이 좋지 못한 적색육어류를 수산가공품의 효율적인 원료로 활용할 수 있는 새로운 가공법의 개발에 관한 연구로서 적색육어류의 하나인 고등어를 이용하여 고분자 수분흡수성 수지가 내재된 탈수시트로 저온에서 단시간 건조함으로써 건조공정 중 고도불포화지방산의 산화 및 단백질변성을 가능한 억제하여 안전성이 높은 반염건고등어의 제조를 시도하였고, 아울러 천일건조, 열풍건조 및 냉풍건조법으로 제조한 반염건고등어의 품질과 비교하였다. 반염건고등어의 제조를 위한 건조시간은 저온삼투압탈수법을 이용한 경우