Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Preparation of Seaweed Muk with Sea Mustard (Undaria pinnatifida) and Sea Tangle(Laminaria japonica) -4. Shelf Life of Seaweed Muks-

미역과 다시마를 이용한 해조묵제조 -4. 해조묵의 저장성-

  • JUNG Yong-Hyun (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • COOK Joong-Lyoul (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • CHANG Soo-Hyun (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • KIM Jong-Bae (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • KIM Geon-Bae (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • CHOE Sun-Nam (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • KANG Yeung-Joo (Dept. of Food Science and Technology, Cheju National University)
  • 정용현 (군산대학교 수산가공학과) ;
  • 국중렬 (군산대학교 수산가공학과) ;
  • 장수현 (군산대학교 수산가공학과) ;
  • 김종배 (군산대학교 수산가공학과) ;
  • 김건배 (군산대학교 수산가공학과) ;
  • 최선남 (군산대학교 수산가공학과) ;
  • 강영주 (제주대학교 식품공학과)
  • Published : 1995.05.01
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Abstract

Seaweed Jellys(Muks) were prepared with sea mustard and sea tangle. Optimum storage condition was also investigated in terms of bacterial counts, pH, titratable acidity, gel strength and total volatile nitrogen(TVN) as soaking temperature and time in distilled water. Gel strength of Muk decreased, and TVN and baterial counts increased during storage in water. Seaweed Muk has a shelf life of 3 days at $32^{\circ}C$ in water and 15 days at $18^{\circ}C$. Shelf life of seaweed Muk with soy milk was 3 days at 18's and shorter than that of seaweed Muk without soy milk.

해조류 중 생산량이 많고 건강식품 소재로서의 가능성이 높은 미역과 다시마 해조묵을 제조하여 수침저장 중 저장 온도와 시간에 따른 생균수, pH, 적정산도, 겔강도 및 TVN의 변화를 측정하여 적정저장 조건을 검토한 결과 묵 저장 중 겔강도는 약화되었으며, TVN, 생균수는 증가하였다. 조체묵의 수침저장은 $32^{\circ}C$에서는 3일, $18^{\circ}C$ 이하에서는 15일 저장까지도 가능하였으며, 두유혼합묵은 조체묵 보다는 저장 기간이 짧아서 $18^{\circ}C$ 저장시 3일까지 가능한 것으로 판단되었다.

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