The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Preparation of Canned Pufferfish and Its Keeping Stability

복어 통조림 제조 및 저장 안정성

  • Kim, Dong-Soo (Dept. of Food Science & Technology, Kyungsung University) ;
  • Cho, Mi-Ra (Dept. of Food Science & Technology, Kyungsung University) ;
  • Ahn, Hong (Dept. of Health Food, Daegu Health College) ;
  • Kim, Hyun-Dae (Dong Nam Food Develop., Dong Pusan College)
  • 김동수 (경성대학교 식품공학과) ;
  • 조미라 (경성대학교 식품공학과) ;
  • 안홍 (대구보건대학 보건식품조리과) ;
  • 김현대 (동부산대학 동남식품개발(주))
  • Published : 2000.04.01
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Abstract

This study was designed to investigate the preparation of canned pufferfish and its quality during storage at 4$^{\circ}C$${\pm}$0.5 and 25$^{\circ}C$${\pm}$0.5. The proximate compositions of the raw pufferfish were moisture 77.8%, protein 18.4% and lipid 3.3%. After the preparation of canned pufferfish there were no significant changes. During storage at 4$^{\circ}C$${\pm}$0.5 and 25${\pm}$0.5, the amino nitrogen(NH2-N) contents and acid value(AV) in both the raw and canned pufferfish revealed little difference. The volatile basic nitrogen(VBN) contents in the raw and canned pufferfish were in the range of 10.7mg/100g∼19.2mg/100g, and had no change during storage. Viable cell counts of the canned pufferfish had no change during storage at 4$^{\circ}C$${\pm}$0.5 and 25$^{\circ}C$${\pm}$0.5. The toxicity was below 2MU/g in the raw pufferfish, and it was also nontoxic in the canned pufferfish during storage.

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