• Title/Summary/Keyword: cold-osmotic dehydration

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The Quality of Salted and Semi-Dried Mackerel Processed by Cold Osmotic Dehydration during Storage (저온삼투압탈수법으로 제조(製造)한 반염건(半鹽乾)고등어의 저장안정성(貯藏安定性))

  • Lee, Jung-Suck;Joo, Dong-Sik;Kim, Jin-Soo;Cho, Soon-Yeong;Lee, Eung-Ho
    • Korean Journal of Food Science and Technology
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    • v.26 no.4
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    • pp.422-427
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    • 1994
  • The quality of salted and semi-dried mackerel prepared by cold osmotic dehydration using a high osmotic pressure resin during storage at $5{\pm}1^{\circ}C$ was evaluated. The moisture contents in salted and semi-dried mackerel decreased in. range of 4 during storage. The brown pigment formation content and peroxide value of salted and semi-dried mackerel prepared by osmotic dehydration were more lower than those of salted and semi-dried mackerel prepared by traditional drying methods such as sun-drying, hot-air drying and cold air drying. The viable cell count and histamine contents of cold osmotic dried products were much lower and revealed a tendency to increase during storage, but even these values after storage of 15 days showed that the salted and semi-dried mackerel was safety in respect of food sanitation. The ratio of saline soluble nitrogen to total nitrogen in cold osmotic dried products were higher than that of traditional dried products during storage. Judging from the results of chemical and sensory evaluation, shelf-life of salted and semi-dried mackerel by cold osmotic drying were more longer than that of salted and semi-dried mackerel prepared by traditional drying.

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Quality Characteristics of Osmotic Dehydrated Sweet Pumpkin by Different Drying Methods (건조방법에 따른 삼투처리 단호박의 품질 특성)

  • Hong, Joo-Heon;Lee, Won-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.9
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    • pp.1573-1579
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    • 2004
  • This study was conducted to develop intermediate material for new processed food from sweet pumpkin. Osmotic dehydration was carried out as pretreatment before drying. After the sweet pumpkins were pretreated under optimized osmotic dehydration conditions, they were dried by three drying methods (hot air drying, vacuum drying and cold air drying). The moisture contents of dried sweet pumpkin products by osmosis treatment (sucrose) and hot air drying, vacuum drying, and cold air drying were 14.48, 14.09 and 13.87%, respectively. Cold air drying preserved more vitamin C content and showed lower color difference than hot air drying and vacuum drying. As a result of microscopic analysis, cold air dried sweet pumpkin was observed regular tissue, while hot air and vacuum dried sweet pumpkins were observed a cell collapse following the loss of water.

Application of Cold-Osmotic Dehydration Method for Extending the Shelf Life during Frozen Storage of Filleted and Salted Fishes (염지어(鹽漬漁) 동결저장 중 Shelf life 연장을 위한 저온삼투압탈수법(低溫?透壓脫水法)의 적용)

  • Lee, Eung-Ho;Lee, Jung-Suck;Joo, Dong-Sik;Cho, Soon-Yeong;Choi, Heung-Gil;Kim, Jin-Soo;Cho, Man-Gi;Cho, Duck-Jae
    • Korean Journal of Food Science and Technology
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    • v.29 no.4
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    • pp.722-729
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    • 1997
  • The study was undertaken to extend the shelf life of filleted and salted fishes such as mackerel and jacopever. These filleted and salted fishes were dehydrated by dewatering sheet containing sodium polyacrylate resin at $5{\pm}1^{\circ}C$, wrapped with low density polyethylene film, and then stored at $-18{\pm}2^{\circ}C$. During the frozen storage, the change of brown pigment formation, peroxide value, carbonyl value, drip formation content in the cold-osmotic dehydrated fishes after salt dipping were much lower than those of non-dehydrated ones. Moreover, the proteins and Ca-ATPase in the cold-osmotic dehydrated fishes after salt dipping were more stable than those of non-dehydrated ones during frozen storage. It was supposed that the cold-osmotic dehydration pretreatment processing for filleted and salted fishes was useful in improvement of the frozen storage stability.

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Processing of a Good Quality Salted and Semi-dried Mackerel by High Osmotic Pressure Resin Dehydration under Cold Condition (저온삼투압탈수법(低溫渗透壓脫水法)에 의한 고품질(高品質)의 반염건(半鹽乾)고등어 제조(製造))

  • Lee, Jung-Suck;Joo, Dong-Sik;Kim, Jin-Soo;Cho, Soon-Yeong;Lee, Eung-Ho
    • Korean Journal of Food Science and Technology
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    • v.25 no.5
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    • pp.468-474
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    • 1993
  • A dehydrating sheet comprises polymeric water absorber. which are packed in a semipermeable cellophane film bag allowing selective permeation of water. This sheet dehydration is quite different from conventional drying method such as sun drying, hot-air blast drying and cold air blast drying in a sense that samples are dried without heat treatment. As a part of the studies to develope a new processing method for effective utilization of dark muscle fishes, the preparation of a good quality salted and semi-dried mackerel by the dehydrating sheet was attempted. The dehydration time for preparation of a salted and semi-dried mackerels containing approximately equal moisture content were revealed $180{\sim}510min$ in conventional drying method and $90{\sim}160min$ in this sheet dehydration, respectively. The moisture and histamine contents of those salted and semi-dried mackerels were $59.4{\sim}62.4%$ and $2.5{\sim}3.6 mg/100g$, respectively. The changes in peroxide value, fatty acid composition, brown pigment formation, myofibrillar protein solubility and Ca-ATPase activity during processing of the salted and semi-dried mackerel prepared by the sheet dehydration were more lower than those of products prepared by conventional drying methods. Therefore, these result showed that the quality of a salted and semi-dried mackerel prepared by the sheet dehydration was imperial to that of those products by conventional drying method.

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