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http://dx.doi.org/10.9724/kfcs.2017.33.3.316

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)
Publication Information
Korean journal of food and cookery science / v.33, no.3, 2017 , pp. 316-324 More about this Journal
Abstract
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.
Keywords
yellow corvenia; Gulbi; vacuum drying; moisture content; quality characteristics;
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Times Cited By KSCI : 11  (Citation Analysis)
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