Browse > Article

Changes in Quality Characteristics of Shark Meat (Dombaegi) during Salting Using Vacuum and Conventional Salting Methods  

Kim, Do-Hoon (Department of Food Science and Technology, Catholic University of Daegu)
Lee, Shin-Ho (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.6, 2009 , pp. 869-874 More about this Journal
Abstract
We aimed to develop a new salting method to improve the quality of Dombaegi. The changes in quality characteristics of Dombaegi during salting using different salting methods (dry and brine salting) and salting pressures (vacuum and atmospheric pressure) were investigated. Moisture content was highest in Dombaegi prepared by brine salting under atmospheric pressure. Salt content was greater when salting was conducted under vacuum compared with atmospheric pressure. Water-holding capacity and water activity were higher under vacuum pressure than at atmospheric pressure and after dry salting compared with brine salting. Color change varied greatly when Dombaegi samples salted at atmospheric pressure and under vacuum were compared, and was affected more by dry salting than brine salting. Springiness was higher after salting under vacuum, and in dry conditions. The results showed that dry salting under vacuum provided better quality characteristics compared with other methods. Therefore, salting under vacuum was the optimal salting process.
Keywords
Dombaegi; vacuum salting; dry salting; brine salting;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Kim, D.H., Yang, S.E. and Rhim, J.W. (2003) Fermentation characteristics of Kochujang prepared with various salts. Korean J. Food Sci. Technol., 35, 671-679
2 Deepa, S.S., Yamada, S., Fukui, S. and Sugahara, K. (2007) Structural determination of novel sulfated octasaccharides isolated from chondroitin sulfate of shark cartilage and their application for characterizing monoclonal antibody epitopes. Glycobiology, 17, 631-645   DOI   ScienceOn
3 Remme, J.F., Larssen, W.E., Bruheim, I., Sabo, P.C., Sabo, A. and Stoknes, I.S. (2006) Lipid content and fatty acid distribution in tissues from Portuguese dogfish, leafscale gulper shark and black dogfish. Comp. Biochem. Physiol. B., 143, 437-443
4 Jo, J.H., Do, J.R., Kim, Y.M., Kim, D.S., Lee, T.K. and Kim, S.B. (2005) Optimization of shark cartilage hydrolysis for the preparation of chondroitin sulfate. Food Sci. Biotechnol., 14, 651-655
5 Choi, Y.S., Jeong, J.Y., Choi, J.H., Han, D.J., Kim, H.Y.,Lee, M.A., Paik, H.D. and Kim, C.J. (2007) Effects of packaging methods on the quality of Korean style beef and pork jerky during storage. Korean J. Food Cookery Sci., 23, 579-588
6 Park, Y.S. (1994) Effect of partial replacement of sodium chloride on quality of ground pork patties. J. East Asian Soc. Dietary Life, 4, 123-133
7 Barat, J.M., Rodriguez-Barona, S., Andres, A. and Fito, P. (2003) Cod salting manufacturing analysis. Food Res.Int., 36, 447-453   DOI   ScienceOn
8 Kim, E.O., Yu, M.H., Lee, K.T., Kim, S,B. and Choi, S.W. (2008) Physicochemical comparison of two different shark meats used for preparation of Dombaeki. Korean J. Food Preserv., 15, 711-718
9 Shim, K.B., Kim, T.J., Ju, J.M. and Cho, Y.J. (2001)Establishment of processing conditions of salted anchovy. J. Korean Fish. Soc., 34, 98-102
10 Kim, J.W. and Rhee, S.K. (2003) Changes in physicochemical quality during the seasoned and fermented alaska pollack roe with vacuum fermentation. Korean J. Food Nutr., 16, 353-358
11 Chiralt, A., Fito, P., Barat, J.M., Andres, A., Gonzalez-Martinez, C., Escriche, I. and Camacho, M.M. (2001) Use of vacuum impregnation in food salting process. J. Food Eng., 49, 141-151   DOI   ScienceOn
12 Yuan, L., Yoshida, M. and Davis, P.F. (2006) Inhibition of pro-angiogenic factors by a lipid-rich shark extract. J. Med. Food, 9, 300-306
13 Chae, S.K. (1997) Analysis of sodium chloride in standard food analysis. Ji-Gu publishing Co., Seoul. Korea., p.460-461
14 Kim, D.K., Lee, Y.K., Kim, Y.S., Park, J.S. and Kim, S.D. (2009) Effect of chitosan-ascorbate and Morea(roasted of oyster shell at $1300^{\circ}C$) on growth of contaminating bacteria in Dombaeki(traditional shark fish) during storage. Korean J. Food Preserv., 16, 223-229
15 Deumier, F., Bohuon, P., Trystram, G., Saber, N. and Collignan, A. (2003) Plused vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer. J. Food Eng., 58, 75-83   DOI   ScienceOn
16 Deumier, F., Trystram, G., Collignan Guedider, L. and Bohuon, P. (2003) Plused vacuum brining of poultry meat: interpretation of mass transfer mechanisms. J. Food Eng., 58, 85-93   DOI   ScienceOn
17 Jin, S.K., Kim, I.S., Choi, Y.J., Yang, H.S. and Park, G.B. (2007) Effect of cryoprotectants on the quality characteristics of chicken breast surimi manufactured by pH adjustment during freezing storage. Korean J. Food Sci. Anim. Resour., 27, 320-328   DOI
18 Huffman, D.L., Ly, A.M. and Cordray, J.C. (1981) Effect of salt concentration on quality of restructured pork chops. J. Food Sci., 46, 1563-1565   DOI
19 Szostak, W.B. and Szostak-Wegierek, D. (2006) Health properties of shark oil. Przegl Lek., 63, 223-226   PUBMED