Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Quality Properties of Seasoned-Dried Pacific Saury Treated with Liquid Smoke -4. Quality Stability of Seasoned-Dried Pacific Saury Treated with Liquid Smoke During Storage-

  • Park Sung-Young (Department of Food and Nutrition, Changwon National University) ;
  • Chung Yeon-Jung (Department of Food and Nutrition, Changwon National University) ;
  • Lee Young-Mi (Department of Food and Nutrition, Changwon National University) ;
  • Yoon Seong-Suk (Department of Food and Nutrition, Changwon National University) ;
  • Lee Jung-Suck (Department of Food Science, Changwon College) ;
  • Cha Yong-Jin (Department of Food and Nutrition, Changwon National University)
  • Published : 2002.12.01
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Abstract

As a series of studies on improving quality of seasoned-dried Pacific saury, storage stability of seasoned-dried saury treated with liquid smoke (T2 product) was examined during storage at ambient temperature $(19\pm5^{\circ}C)$, comparing with control (C, seasoning only) and T1 (treatment of $0.05\%$ Rosemary as a antioxidant). The histamine contents (15.33-32.21mg/100g) of 3 seasoned-dried products were much lower than tolerance limit of intake during 80 days of storage. The water activity of 3 seasoned-dried products was in range of 0.692­0.735. The pH of T2 showed relatively lower than the others during storage. The POV of T2 was slightly higher until 30 days, but was lower after 45 days compared with Tl. The TBA value and viable cell count of T2 were the lowest among the samples during storage. The color values of 3 seasoned-dried products were not significantly different during storage. The sensory scores of T2 was the highest than those of T1 and C during storage. Therefore, liquid smoking method was a useful technique to extend shelf-life and retain good sensory quality of seasoned-dried Pacific saury.

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References

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