DOI QR코드

DOI QR Code

온도와 시간에 따른 진공건조 굴비의 품질특성

Quality Characteristics of Vacuum-Dried Gulbi Based on Temperature and Time

  • Park, Hyun Su (Department of Food Bioengineering, Jeju National University) ;
  • Hyun, Myung-Taek (Major of Mechanical Engineering, Jeju National University) ;
  • Lee, Ju-Hee (Department of Food Bioengineering, Jeju National University) ;
  • Kim, Dae Young (Research Institute of Jesco, Jesco Co., Ltd.) ;
  • Lee, Khan (E-geonju Co.) ;
  • Kim, Hyun Jung (Department of Food Bioengineering, Jeju National University)
  • 투고 : 2017.03.21
  • 심사 : 2017.06.20
  • 발행 : 2017.06.30

초록

Purpose: Gulbi is a salted and dried yellow corvenia that is popular in Korea. In this study, yellow corvenia was vacuum-dried under two different conditions, average temperatures of $48^{\circ}C$ for 12 and 15 h and $54^{\circ}C$ for 9 and 12 h. Quality characteristics of vacuum-dried Gulbi against fresh corvenia were investigated. Methods: Moisture content, water activity, salt concentration, pH, acidity, volatile basic nitrogen (VBN), thiobarbituric acid-reactive substances (TBARS), and fatty acid composition of Gulbi were evaluated. Results: Moisture contents of fresh corvenia and four types of vacuum-dried Gulbi were 67.37, 31.51, 13.62, 35.17, and 10.05%, respectively. The pH values were in the range of pH 6.70-6.98. The VBN values of Gulbi vacuum-dried at the higher temperature range were greater than those of Gulbi at the lower temperature range. The TBARS of Gulbi increased after vacuum drying (p<0.05). Palmitic acid, palmitoleic acid, oleic acid, and docosahexaenoic acid were the main fatty acids of Gulbi. Conclusion: These results indicate that the quality of vacuum-dried Gulbi is dependent on the drying conditions including temperature and time.

키워드

참고문헌

  1. AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington DC, USA. pp 777-784.
  2. Choe SY, Kim MS. 2011. A study on the thermal characteristics of aquatic products by low temperature vacuum drying:Especially on the sea cucumber. J Korean Soc Power Sys Eng 15(3):46-51. https://doi.org/10.9726/kspse.2011.15.3.046
  3. Choi HY, Kim MN, Lee KH. 1973. Non-enzymatic browning reactions in dried squid stored at different water activities. Bull Korea Fish Soc 6(3):97-100.
  4. Chung YJ, Kwon JS, Chang YK. 1997. Effects of diets on serum and liver lipid levels and fatty acid composition of liver phospholipids in rats. Korean J Nutr 30(10):1140-1152.
  5. Eun JB, Lee JC, Chung DO. 1997. Chemical changes of low salt-dried yellow corvenia muscle during frozen storage. J Korean Fish Soc 30(4):660-666.
  6. Gwak HJ, Eun JB. 2010. Chemical changes of low salt Gulbi (salted and dried yellow corvenia) during hot-air drying with different temperatures. Korean J Food Sci Technol 42(2):147-154.
  7. Ha JH, Song DJ, Kim PH, Heu MS, Cho ML, Sim HD, Kim HS, Kim JS. 2002. Changes in food components of top shell, Omphalius pfeifferi capenteri by thermal processing at high temperature. J Korean Fish Soc 35(2):166-172.
  8. Hwang JH. 2006. Development of drying apparatus using 2-way condensation for marine products. J Korean Soc Fish Technol 42(4):259-266. https://doi.org/10.3796/KSFT.2006.42.4.259
  9. Joo DS. 2011. Changes in quality of salted and dried browncroaker product prepared with deep seawater salt. J Korean Soc Food Sci Nutr 40(2):235-244. https://doi.org/10.3746/jkfn.2011.40.2.235
  10. Jung BM, Chung GH, Shin TS. 2002. Physicochemical characteristics of seasoned and dried a redlip croaker, Pseudosciaena crocea fillet. J Korean Soc Food Sci Nutr 31(4):553-558. https://doi.org/10.3746/jkfn.2002.31.4.553
  11. Kang SG, Park NH, Ko DO, Li JL, Kim BS, Park YK. 2011. Effects of high hydrostatic pressure and gamma irradiation on quality and microbiological changes of Kochujang-Gulbi. Korean J Food Preserv 18(1):1-6. https://doi.org/10.11002/kjfp.2011.18.1.001
  12. Kim HJ. 2001. Shelf-life extension of Korean native beef using ultraviolet irradiation. Master's thesis. Chonnam National University, Gwangju, Korea. pp 25-27.
  13. Kim KG, Song CS, Choi SH, Lee SY, Mun SB. 2016. Low temperature vacuum drying heat transfer characteristics of Korean raw oysters. J Korean Soc Mar Eng 40(1):1-9. https://doi.org/10.5916/jkosme.2016.40.1.1
  14. Lee KD, Choi CR, Cho JY, Kim HL, Ham KS. 2008. Physicochemical and sensory properties of salt-fermented shrimp prepared with various salts. J Korean Soc Food Sci Nutr 37(1):53-59. https://doi.org/10.3746/jkfn.2008.37.1.53
  15. Min OR, Shin MS, Jhon DY, Hong YH. 1988. Changes in amines, formaldehydes and fat distribution during Gulbi processing. Korean J Food Sci Technol 20(2):125-132.
  16. Ministry of Food and Drug Safety. 2016. Food standards codex. Korean Food Industry Association, Seoul, Korea. pp 317-321.
  17. Moon SK, Hong SN, Kim IS, Jeong BY. 2009. Comparative analysis of proximate compositions and lipid component in cultured and wild mackerel Scomber japonicus muscles. Korean J Fish Aquat Sci 42(5):411-416. https://doi.org/10.5657/KFAS.2009.42.5.411
  18. Na AH, Shin MS, Jhon DY, Hong YH. 1986. Studies on the changes in nucleotides and their related compound of yellow corvenia (Pseudosciaena manchurica) during Gulbi processing. Korean J Soc Food Sci 2(2):1-7.
  19. Oh SH, Kim DJ, Choi KH. 1998. Changes in compositions of pacific saury (Cololabis seira) flesh during drying for production of Kwamaegi. J Korean Soc Food Sci Nutr 27(3):386-392.
  20. Park YH, Song E, Shin MS, Jhon DY, Hong YH. 1986. Studies on changes of lipid constituents during Gulbi processing. Korean J Food Sci Technol 18(6):485-491.
  21. Ro RH. 1988. Changes in lipid components of salted-dried yellow corvenia during processing and storage. Bull Korean Fish Soc 21(4):217-224.
  22. Shin DH, Kim DH, Choi U, Lim DK, Lim MS. 1996. Studies on the physicochemical characteristic of traditional Kochujang. Korean J Food Sci Technol 28(1):157-161.
  23. Shin JH, Kwon OC, Kang MJ, Choi SY, Lee SJ, Sung NJ. 2006. The change of malonaldehyde and fatty acids composition of yellow corvenia during Gulbi processing and storage. Korean J Food Nutr 19(4):374-380.
  24. Shin MJ, Kang SG, Kim SJ, Kim JM. 2004. Determination of the optimum condition in preparing Gulbi (salted and semi-dried yellow croaker, Larimichthys polyactis) by brine salting with onion peel extract. J Korean Soc Food Sci Nutr 33(8):1385-1389. https://doi.org/10.3746/jkfn.2004.33.8.1385
  25. Song HN, Lee DG, Han SW, Yoon HK, Hwang IK. 2005. Quality changes of salted and semi-dried mackerel fillets by UV treatment during refrigerated storage. Korean J Food Cook Sci 21(5):662-668.
  26. Surh JH, Kim JO, Kim MH, Lee JC, Lee BY, Kim MY, Yang HW, Yun SJ, Jeong HR. 2009. Nutritional properties, as food resources for menu development, of cubed snailfish, shaggy sea raven, and two kinds of wild vegetables that are staple products in Samcheok. Korean J Food Cook Sci 25(6):690-702.
  27. Yang HC, Chung HJ. 1995. Changes of microbial and chemical components in salt-fermented youbsak during the fermentation. Korean J Food Sci Technol 27(2):185-192.
  28. Yeo YK, Lim AY, Lee JY, Kim HJ, Farkas T, Kim DG. 1999. Eicosapentaenoic and docosahexaenoic acids reduce arachidonic acid release by rat kidney microsomes. J Biochem Mol Biol 32(1):33-38.

피인용 문헌

  1. Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker ( Larimichthys Polyactis ) vol.9, pp.2, 2017, https://doi.org/10.3390/foods9020196