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Preparation and Characterization of Canned Kwamaegi(I) - Preparation and Characterization of Canned Seasoned Kwamaegi -  

Yoon, Ho-Dong (National Fisheries Research & Development Institute)
Shim, Kil-Bo (National Fisheries Research & Development Institute)
Noh, Yu-Ni (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University)
Kong, Cheung-Sik (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University)
Nam, Dong-Bae (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University)
Park, Tae-Ho (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University)
Kim, Jeong-Gyun (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University)
Publication Information
Journal of Fisheries and Marine Sciences Education / v.23, no.4, 2011 , pp. 662-672 More about this Journal
Abstract
This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at $100^{\circ}C$. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned seasoned Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is most economical.
Keywords
Can; Sterilization; Seasoning sauce; Kwamaegi; Fo value;
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Times Cited By KSCI : 8  (Citation Analysis)
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