한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제34권4호
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- Pages.309-314
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- 2001
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
김치양념과 유기산을 이용한 소형 적색육어 조미숙성제품 개발 1. 꽁치 조미제품의 숙성 중 화학적 변화
Development of Conditioning for Small Red Muscle Fish Using Kimchi Seasoning Ingredients and Organic acids 1. Chemical Changes during Conditioning in Conditioned Saury with Kimchi Seasoning and Organic acids
- JEONG In-Hak (Faculty of Marine Bioscience & Technology/East Coastal Marine Bioresources Research Center, Kangnung National University) ;
- LIM Yeong-Seon (East Coastal Marine Bioresources Research Center, Kangnung National University)
- 발행 : 2001.07.01
초록
소형 적색육어의 소비기호에 부정적으로 작용하고 있는 잔뼈를 연화시켜 제거하고 비린내를 저감시키기 위하여 대표적인 소형 적색육어인 꽁치, Cololabis saira를 김치양념과 유기산 그리고 미강을 첨가하여
In order to promote the consumption of small red muscle fish, such as saury, sardine, herring, etc., a new conditioning technique to soften backbone and small bones was investigated by using kimchi seasoning ingredients and organic acids. In the conditioning process, various chemical changes were examined during 60 days at 15 days intervals, The decrease of moisture content and the increase of salt concentration in seasoned fish meat were good correlated respectively. In the dry salt conditioning, the moisture content was more rapidly decreased than wet salt conditioning. The pH of fish meat during conditioning were more slowly decreased in dry salting than in wet salting. The VBN contents were suppressed under 30 mg/100 g in dry salt conditioning during 60 days at