Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Processing Conditions of Salted Anchovy 2. Changes of Taste Compounds during Processing of Salted Anchovy by Salting Methods

염장 멸치의 제조조건 2. 염장방법에 따른 염장 멸치의 가공 중 맛성분의 변화

  • CHO Young-Je (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University) ;
  • SHIM Kil-Bo (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University) ;
  • JU Jung-Mi (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University) ;
  • KIM Tae-Jin (Sanitation Research Division, National Fisheries R & D Institute) ;
  • YOOK Ji-Hee (Department of Food Marketing, Cheonan College of Foreign Studies) ;
  • CHO Min-Sung (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University)
  • 조영제 (부경대학교 식품공학과/수산식품연구소) ;
  • 심길보 (부경대학교 식품공학과/수산식품연구소) ;
  • 주정미 (부경대학교 식품공학과/수산식품연구소) ;
  • 김태진 (국립수산과학원 식품위생과) ;
  • 육지희 (천안외국어대학 식품유통과) ;
  • 조민성 (부경대학교 식품공학과/수산식품연구소)
  • Published : 2003.02.01
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Abstract

We investigated the changes of free amino acid, ATP related compounds and sensory evaluation during ripening of dry or brine salted-anchovy. The total free amino acid content of the salted-anchovy ripened at $20^{\circ}C$ was higher than that of the salted-anchovy ripened at $5^{\circ}C.$ The IMP content of raw anchovy was higher than that of any other ATP related compound and decreased rapidly during ripening, resulting in increased hypoxanthin (Hx). The sensory evaluation results indicated 5 and 4 months for dry and brine salted-anchovy, respectively, as the minimum time required to obtain an adequate ripened salted-anchovy. We concluded that processing condition of ripened salted-anchovy was to ripened for 5 months at $5^{\circ}C$ by drying salting method.

염장멸치 제조를 위하여 염장방법 및 숙성온도에 따른 염장 멸치의 숙성 중 유리아미노산 함량과 핵산관련물질 및 관능평가를 조사하였다. 1. 유리아미노산함량은 $5^{\circ}C$에서의 숙성보다는 $20^{\circ}C$에서 숙성한 것이 높았으며, 염장방법에 따라서는 마른간이 물간보다 총 유리아미노산 함량이 높았다. 또한, 마른간은 숙성 120일까지 계속된 증가를 보였으나, 물간은 $5^{\circ}C$에서는 150일까지 $20^{\circ}C$에서는 90일후에는 큰 변화를 보이지 않았다. 2. 염장방법에 따른 ATP 관련물질의 변화는, 숙성이 진행되면서 점차 감소하여, Hx 함량은 숙성이 진행됨에 따라 증가하였으나, 숙성이 거의 완료되는 150일 이후에는 변화가 없었다. HxR은 숙성 초기에 다소 상승하였으나, 숙성 전 기간을 통하여 큰 변화를 보이지 않았으며, IMP는 현저하게 감소하였다. 3. 염장멸치는 숙성기간이 증가함에 따라 맛과 향 등 관능적으로 좋은 평가를 받고 있으나, 색도는 숙성기간에 따라 유의차가 전혀 없었다. 염장온도 $20^{\circ}C$ 와 $5^{\circ}C$에서 마른간으로 염장시킨 염장멸치의 종합평가는 각각 120일, 150일의 숙성기간이 경과 후에 유의차를 나타냈으며, 물간에서는 온도에 관계없이 150일 숙성기간 이후에 유의차를 나타났다. 두 방법 모두 $5^{\circ}C$에 숙성시킨 염장멸치가 $20^{\circ}C$ 숙성시킨 것보다 좋은 평가를 얻었다. 이상의 결과로, 염장 멸치의 제조에 적합한 온도는 $5^{\circ}C$이며 150일 (5개월) 숙성시켜야 관능적으로 좋은 제품을 제조할 수 있다. 그러나, 본 연구에서는 육의 연화를 억제시킬 수 있는 염장방법을 모색하는 것으로 물간은 육의 연화를 촉진시키는 현상으로, 염장멸치 제조의 최적조건은 $5^{\circ}C$에서 150일간 마른간을 행하여야 한다.

Keywords

References

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