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http://dx.doi.org/10.13103/JFHS.2015.30.1.74

Quality Characteristics of Kwamegi (Semi-dried Coloabis saira) During Cold Air Drying after Washing with Various Washing Solutions  

Kang, Sang-Mo (School of Plant Biosciences, Kyungpook National University)
Lee, Won-Young (School of Food Science and Bio-Technology, Kyungpook National University)
Publication Information
Journal of Food Hygiene and Safety / v.30, no.1, 2015 , pp. 74-80 More about this Journal
Abstract
In this study, the microbial control effect after treatment of washing solutions (tap water, electrolyzed water, chlorine dioxide solution) and quality changes were investigated when Kwamegi is produced by means of the cold air drying. The initial moisture rate of the sample was 56.62% before drying. At the beginning of drying period, moisture rate sharply fell down but as the experiment progressed, moisture reducing rate was smoothly decreased. The color difference of Kwamegi before drying was 42.40, but it was reduced depending on the increment of drying temperature and time. TBA value of the initial sample was 0.219, rancidity were increased continuously when drying progressed. Total amino acid content was showed the highest value at $25^{\circ}C$ for 36h and the lowest at $40^{\circ}C$ for 12h. From the fatty acids analysis, major fatty acids were consisted of the 14:0, 16:0 and 18:1 (18.1520.96%, 28.0632.51% and 17.0619.81%, respectively). The microbial control effect was biggest when Kwamegi was washed with chlorine dioxide 100ppm for 60s. The microbe of the Kwamegi, Pseudomonas sp. and Pseudomonas putida were identified.
Keywords
Kwamegi; cold air drying; washing water; chlorine dioxide;
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Times Cited By KSCI : 4  (Citation Analysis)
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