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Quality Characteristics of Dombaegi(Salted Shark Meat) with Reference to Salt Concentration and Temperature during Dry Salting  

Kim, Do-Hoon (Department of Food Science and Technology, Catholic University of Daegu)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.16, no.5, 2009 , pp. 656-660 More about this Journal
Abstract
We investigated the quality characteristics of Dombaegi after drying, with respect to salt concentration (1%, 2%, 3% all w/v) and salting temperature ($4^{\circ}C$, $18^{\circ}C$), to establish optimum salting conditions. Changes in moisture and salt content, water holding capacity, water activity, color, and textual properties of salted Dombaegi were measured. The moisture content was highest in Dombaegi prepared with 3% (w/v) salt at 4C. The salt content of Dombaegi rose as salt concentration and temperature increased. The water holding capacity was greatest after salting with 3% (w/v) salt at $4^{\circ}C$. Color and texture were superior after preparation at higher salt concentrations and lower salting temperatures. Thus, the quality of Dombaegi was optimal when dry salting was performed at the highest salt concentration (3%, w/v) and the lower salting temperature ($4^{\circ}C$).
Keywords
Dombaegi; salting condition; quality;
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Times Cited By KSCI : 2  (Citation Analysis)
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