한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제36권5호
  • /
  • Pages.437-441
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  • 2003
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  • 0374-8111(pISSN)
  • /
  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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가공조건과 천연항균제의 처리가 황태양념구이의 품질에 미치는 영향

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

  • 조순영 (강릉대학교 동해안해양생물자원연구센터) ;
  • 심재만 (강릉해양생물산업진흥원) ;
  • 최용석 (강릉해양생물산업진흥원) ;
  • 김옥선 (강릉대학교 동해안해양생물자원연구센터)
  • 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)
  • 발행 : 2003.10.01
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초록

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.

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참고문헌

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