DOI QR코드

DOI QR Code

Effects of Processing Conditions and Natural Antimicrobial Materials on Quality of Freeze-dried, Seasoned and Roasted Alaska Pollack (Theragra chalcogramma)

가공조건과 천연항균제의 처리가 황태양념구이의 품질에 미치는 영향

  • CHO Soon-Yeong (East Coastal Marine Bioresources Research Center, Kangneung National University) ;
  • SHIM Jae-Man (Gangneung Development Institute for Marine Bioindustry) ;
  • CHOI Yong-Seok (Gangneung Development Institute for Marine Bioindustry) ;
  • KIM Ok-Sun (East Coastal Marine Bioresources Research Center, Kangneung National University)
  • 조순영 (강릉대학교 동해안해양생물자원연구센터) ;
  • 심재만 (강릉해양생물산업진흥원) ;
  • 최용석 (강릉해양생물산업진흥원) ;
  • 김옥선 (강릉대학교 동해안해양생물자원연구센터)
  • Published : 2003.10.01

Abstract

This research investigated the effects of processing conditions and natural antimicrobial materials on quality of freeze-dried, seasoned and roasted Alaska pollack (Theragra chalcogramma). The optimum dipping time and moisture contents of freeze-dried Alaska pollack were 1 sec in $1\%$ salt solution, $48.6\%$ respectively. The freeze-dried, seasoned and roasted Alaska pollack product showed high sensory value. As sterilization time increased over 30 mins in water bath at $100^{\circ}C$ the browning degree of the freeze-dried, seasoned and roasted Alaska pollack product increased. Among various antibrowning agents, $3\%$ corn starch was better in preventing browning than sporix treatment. The freeze-dried, seasoned and roasted Alaska pollack product added with lactate Ca and catechin had the antimicrobial, and the VBN contents of the product showed low level.

Keywords

References

  1. AOAC. 1990. Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Arlington, pp. 17
  2. APHA. 1970. Recommended Procedure for the Bacteriological Examination of Sea Water and Shellfish. 3rd ed., American Public Health Association Inc., New York, pp. 17-20
  3. Ahn, C.W. and Y.H. Park. 1978. Changes in contents of formaldehyde and amines in Alaska pollack muscle during drying. J. Kor. Fish. Soc., 11 (1), 13-18. (in Korean)
  4. Cha, Y.J., E.J. Jeong, H. Kim, Y.M. Lee and W.J. Cho. 2002. Changes of volatile components in Alaska pollack Sik-hae during low-temperature fermentation. J. Kor. Soc. Food Sci. Nutr., 31(4), 566-571.(in Korean) https://doi.org/10.3746/jkfn.2002.31.4.566
  5. Choe, W.K., Y.H. Park, K.H. Lee, D.S. Chang and M.N.Kim. 1975. Factors involved in thawing of frozen Alaska pollack and refreezing of the fillet. J. Kor. Fish. Soc., 8(2), 107-117. (in Korean)
  6. Cho, S.Y. 2001. Calcium preparation of antimicrobial material and degree of high purity from starfish and shellfish shell. Final Report of East Coastal Marine Bioresources Research Center, Korea, pp. 16. (in Korean)
  7. Cho, K.H., J.W. Lee, J.H. Kim, G.H. Ryu, H.S. Yook and M.W. Byun. 2000.Improvement of the hygienic quality and shelf-life of Kwamegi from Cololabis saira by gamma irradiation. Kor. J. Food Sci.Technol., 32(5), 1102-1106. (in Korean)
  8. Duncan, D.B. 1955. Multiple-range and multiple Ftests. Biometrics, 11, 1-42 https://doi.org/10.2307/3001478
  9. Hwang, E.S., C.W. Lee, J.H Yu and S.Y. Lee. 1987. Kinetic study for hygroscopic behavior freeze dried soy paste powder. Kor. J. Food Sci.Technol., 19(3), 231-238 (in Korean)
  10. Lee, J.T. and K.L. Woo. 1988. Effect of preventing the Maillard reaction between casein and glucose with corn starch and sucrose. Kor. J. Food Sci.· Technol.,20, 526-535. (in Korean)
  11. Jama, K. 1970. Oxidation of phosholipid on marine animal. Jap. Fish. Soc., (3618), 826-831. (in Japanese)
  12. JMH (Japanese Ministry of Hygiene). 1973. Food sanitation indices. I. Volatile basic nitrogens. pp. 30-32. (in Japanese)
  13. Jo, J.H., S.W. Oh, Y.M. Kim and D.H. Chung. 1998. Conditions of water activity of raw material and adding levels of papain and glucose for processing fermented squid with low salt concentrations. Kor.J. Food Sci. Technol., 30, 62-68. (in Korean)
  14. Jung, W.J., S.M. Park, K.H. Lee and K.T. Lee. 1993. Changes of properties of gel from frozen Alaska pollack meat paste. J. Kor. Fish. Soc., 26(2), 133-140. (in Korean)
  15. Kang, Y.J. and Y.H. Park. 1975. Effects of condensed phosphates on the denaturation of alaska pollack muscle during refreezing and cold storage. J. Kor.Fish. Soc., 8(1), 37-45. (in Korean)
  16. Oh, K.S. 1994. Changes in lipid components of pollack during sun-drying. Kor. J. Food Sci. Technol., 26(2),123-126. (in Korean)
  17. Kee, H.J. and Y.K. Park. 2000. Effects of antibrowning agents on the quality and browning of dried onions. Kor. J. Food Sci. Technol., 32(5), 979-984. (in Korean)
  18. Statistix Inc. 1992. Analytical software version 4.0, Statistix Inc., St. Paul, MN. USA
  19. Yam, T.S., S. Saroj and J.M.T. Miller. 1997. Microbiological activity of whole and fractionated crude extracts of tea (Camellia sinensis), and of tea components. FEMS Microbiol. Lett., 152, 164-174
  20. Wu, A.C.M., R.R. Eitenmiller and J.J. Powers. 1974. Effects of fluctuating temperature on the stability and activity of invertase. J. Food Sci., 39, 1179-1183 https://doi.org/10.1111/j.1365-2621.1974.tb07348.x