Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Characterizing the Quality of Salted Mackerel Prepared with Deep Seawater

해양심층수를 이용한 간고등어 제조 및 품질 특성

  • Kim, Gwang-Woo (Department of Food Science, Kangnung National University) ;
  • Kim, Hye-Kyung (Department of Food Science, Kangnung National University) ;
  • Kim, Jeong-Sik (Department of Food Science, Kangnung National University) ;
  • An, Hyo-Yeong (Department of Food Science, Kangnung National University) ;
  • Hu, Gil-Won (Department of Food Science, Kangnung National University) ;
  • Son, Jin-Ki (Division of Marine Bioscience and Engineering, Kangnung National University) ;
  • Kim, Ok-Seon (East Coastal Marine Bioresources Research Center, Kangnung National University) ;
  • Cho, Soon-Yeong (East Coastal Marine Bioresources Research Center, Kangnung National University)
  • 김광우 (강릉대학교 식품과학과) ;
  • 김가현 (강릉대학교 식품과학과) ;
  • 김정식 (강릉대학교 식품과학과) ;
  • 안효영 (강릉대학교 식품과학과) ;
  • 허길원 (강릉대학교 식품과학과) ;
  • 손진기 (강릉대학교 해양생명공학부 해양생물공학) ;
  • 김옥선 (강릉대학교 동해안해양생물자원연구센터) ;
  • 조순영 (강릉대학교 동해안해양생물자원연구센터)
  • Published : 2008.06.30
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Abstract

This study investigated the quality of salted mackerel prepared with deep seawater concentrate and salt. The quality of the salted mackerel product prepared with deep seawater was compared to that prepared with surface and intermediate seawater salts, sun-dried salt, and refined salt. After preparing the salted mackerel products using the five salts, the products were stored at $4^{\circ}C$ for 35 days. Quality characteristics compared were the acid value (AV), peroxide value (POV), lipophilic browning, volatile basic nitrogen (VBN), pH, viable cell count, and sensory factors. The deep seawater salted mackerel product had the lowest AV, POV, browning value, and viable cell counts, compared to the others, while it had the highest score in the sensory evaluation.

Keywords

References

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