• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.139-147
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• 1991

The preservative effect of cellophane film packing on the quality of semi-salted and dried mackerel was studied. The product(P) of semi-salted and dried mackerel was prepared from raw mackerel by filleting, cleaning, soaking in 15%9v/w) salt solution for 30min, draining, packing with cellophane film (PT# 300, thickness:$20{\mu}{\textrm}{m}$) and drying for 4 hrs at $40^{\circ}C$ in hot air dryer. The product (C) was also prepared without cellophane film packing after draining. The product (C) and (P) were stored at $5.0{\pm}0.5^{\circ}C$. After processing and during storage, moisture content of product (P) was higher than that of product (C), but contents of VBN(volatile basic nitrogen), amino nitrogen and TMA of product (P) on dry basis were lower than those of product (C). Viable cell count, TBA value, peroxide value and decreasing rate of polyenoic acid of product (P) were also lower than those of product (C). In sensory evaluation, the shelf life of product (C) was about 9 days and that of product (P) was about 14 days. From the results of chemical and sensory evaluation, it was concluded that cellophane film packing was a good condition for preserving the quality of semi-salted and dried mackerel.

• Applied Biological Chemistry
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• v.11
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• pp.123-130
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• 1969

Five varieties of sweetpotatoes recommended in Korea were investigated with respect to the storing capacity, resin content and the possibility of developing sweetpotato chips as a new processed food item. The results are summarized as follows: 1) Two varieties, Suwon No. 147 and Chun-Mi were more resistant to chilling injury and soft-rot decay than other varieties. 2) The contents of resinous and polyphenolic substances were quite different depending upon the variety. 3) Sweetpotato chips of different color were made from different varieties and rapeseed oil was found to be the best as frying oil. 4) Best conditions to prepare sweetpotato chips with fresh color and proper texture were to dip slices of 1-2 mm thickness in 0.25% sodium bisulfite solution at $40^{\circ}C$ for 30-40 minutes and to subject to deep frying in an oil bath at $150-160^{\circ}C$ for 2.5 to 3.5 minutes. 5) Polyethylene-cellophane film as packing material of sweetpotato chips was the film in the moisture proof and film-impact tests.