720 권순재ㆍ이재동ㆍ윤문주ㆍ박진효ㆍ제해수ㆍ공청식ㆍ노윤이ㆍ김정균 (Jung et al., 2000), (Lim et al., 2000), (Lee et al., 1986), (Cho et al., 2002), (Han et al., 1997), (Cha, 1992),

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1 한수지 47(6), , 2014 Original Article Kor J Fish Aquat Sci 47(6), ,2014 토마토페이스트소스첨가멸치 (Engraulis japonica) 육젓필레통조림의제조및특성 권순재ㆍ이재동ㆍ윤문주ㆍ박진효ㆍ제해수ㆍ공청식ㆍ노윤이ㆍ김정균 * 경상대학교해양식품공학과 / 농업생명과학연구원 Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Tomato Paste Sauce Soon-Jae Kwon, Jae-Dong Lee, Moon-Joo Yoon, Jin-Hyo Park, Hae-Soo Je, Cheung-Sik Kong, Yuni Noh and Jeong-Gyun Kim* Department of Seafood Science and Technology/Institute of Agriculture and Life Science, Gyeongsang National University, Tongyeong , Korea This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at 5 for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at 16±1. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in can, then sterilized at Fo 9 and 11 min in a steam system retort at 121, respectively. The factors such as chemical composition, ph, total volatile basic nitrogen (TVB-N), amino-n, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical. Key words : Sterilization, Anchovy fillet, Fo value, Tomato paste sauce, Engraulis japonica 서론 (Engraulis japonica) n-3,,, (Shim et al., 2001). 90%, ( ),, (Cho et al., 2000) ,134 M/T (Metric/ Ton), ,315 M/T, ,228 M/T, ,193 M/T % 11,664 M/T (Korean Statistical Information Service, 2013). Kor J Fish Aquat Sci 47(6) , December 2014 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens ( permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Received 16 October 2014; Revised 17 November 2014; Accepted 27 November 2014 *Corresponding author: Tel: Fax: address: kimjeonggyun@nate.com Copyright 2014 The Korean Society of Fisheries and Aquatic Science 719 pissn: , eissn:

2 720 권순재ㆍ이재동ㆍ윤문주ㆍ박진효ㆍ제해수ㆍ공청식ㆍ노윤이ㆍ김정균 (Jung et al., 2000), (Lim et al., 2000), (Lee et al., 1986), (Cho et al., 2002), (Han et al., 1997), (Cha, 1992), (Hong et al., 2000), Kwon et al. (2014), Yook (2003) anchovy fillet. ( ) (Cha et al., 1999).., fillet, 15% 5 16,. 실험재료 재료및방법 (Engraulis japonica) cm ( 10.5 cm), g ( 9.36 g) ice box. C,,,. Noe et al. (2011a) 42%, 2%, 1%, 52%, 2%, 1%. 토마토페이스트소스첨가멸치육젓필레통조림의제조 Fig. 1. (,, ) fillet 15% g (301-3 ) 60 ml. (ISUZU, ISUZU Seisaku Shoco., Japan) Z 10 (Fo ), Fo Fo logger (EBI 125A, Ebro Co., Germany), logger Fo., 10 (PT-MR 2100, KI- NEMATICA co., Switzerland). 생균수 A.P.H.A (1970) 일반성분, ph 및휘발성염기질소 AOAC (1995),, soxhlet,, semi- Fo value 9 min Raw anchovy Fillet Add salt 15% Fermentation (5, 15 days) Cold air drying (16±1, 1 h) Packing in can (301-1) (Fermented anchovy fillet 85 g, tomato paste sauce 60 g Tomato paste 42%, salt 2%, guar gum 1%, water 52%, starch syrup 2%, cooking wine 1%) Vacuum seaming Sterilization Fo value 11 min Fig. 1. Flowsheet of processing of various canned salt-fermented anchovy Engraulis japonica fillet using tomato paste sauce.

3 토마토페이스트소스첨가멸치육젓필레통조림의제조및특성 721 micro Kjeldahl. ph 10 ph meter (Euteoh instruments ph-1500, Euteoh Co., USA). conway unit (Ministry of Social Welfare of Japan, 1960). Thiobarbituric acid (TBA) 값, 아미노질소및염도 TBA Tarladgis et al. (1960), Formol (Kohara, 1982), Morh (AOAC, 1995). 색조 L (lightness, ), a (redness, ), b (yellowness, ) E (color difference, ) (ZE-2000, Nippon Denshoku, Japan), (standard plate) L 95.73, a -0.48, b 조직감 (Rheometer Compac-100, Sun Scientific Co., Japan).,. max force rheology data system ver 관능검사 10,, 5 (5:, 4:, 3:, 2:, 1: ),. 통계처리 ANOVA test, Duncan (Steel and Torrie, 1980) (P<0.05). 생균수 결과및고찰 Table Fo Park et al. (2013), 121 Fo 8, 10 12,, (Noe et al., 2011a), (Noe et al., 2011b), (Yoon et al., 2011) (Park et al., 2012a) Fo 8, Fo 일반성분조성, ph 및휘발성염기질소함량 Fo 9 11, ph Table % %,. Fo. (18.4%) ( %),. Fo. (3.8%) ( %), fillet Table 1. Viable cell counts (CFU/g) and external appearance test of canned salt-fermented anchovy Engraulis japonica fillet using tomato paste sauce incubated at 37±1 and 55±1 for 30 days after sterilization at various Fo values Fo value (min) Viable cell counts Incubation temperature 37±1 55±1 External appearance Viable cell counts External appearance 9 ND 1 Normal ND Normal 11 ND Normal ND Normal 1 ND: not detected.

4 722 권순재ㆍ이재동ㆍ윤문주ㆍ박진효ㆍ제해수ㆍ공청식ㆍ노윤이ㆍ김정균,,, (Konozu, 1994). 5.8% 10.9%. Fo. Noe et al. (2011a) Park et al. (2013) Fo,. ph 6.4 ph 5.5, citric acid, malic acid (Kim et al., 2014), ph mg/100 g mg/100 g. Fo. (Ahn et al., 1986), (Oh et al., 1991), (Kim et al., 2000), (Kong et al., 2009), frame (Park et al., 2010) Fo. Park et al. (2013) Fo 8, Table 2. Proximate composition, ph and total volatile basic nitrogen (TVB-N) of the raw anchovy Engraulis japonica and canned salt-fermented anchovy fillet using tomato paste sauce sterilized at various Fo values Parts Raw anchovy Moisture (g/100 g) 73.8±0.3 a 66.7±0.4 b 65.5±0.2 c Crude protein (g/100 g) 18.4±0.8 a 16.6±0.2 b 16.3±0.2 b Crude lipid (g/100 g) 3.8±0.7 c 1.8±0.3 a 2.5±0.3 b Ash (g/100 g) 3.6±0.1 b 10.9±0.1 a 10.9±0.1 a ph 6.42±0.0 b 5.52±0.1 a 5.52±0.1 a TVB-N (mg/100 g) 15.5±0.0 a 39.2±0.0 b 43.9±1.6 c Values are the means ±standard deviation of three determinations. 14.0, 14.2, 14.9 mg/100 g, trimethylamine (TMA). TBA 값, 아미노질소함량및염도 TBA Fig. 2. TBA 0.105, , Fo. Oh et al. (1991) TBA, Fo TBA. Noe et al. (2011a; 2011b) Fo TBA. Fig. 3. Fo mg/100 g Fo. Noe et al. (2011a), Park et al. (2012b), Noe et al. (2011b), Yoon et al. (2011), Park et al. (2012a) Cho et al. (1996),,,, Fo. Fig. 4. Fo % TBA-value (O.D) a 0.09 a Fig. 2. Thiobarbituric acid (TBA) value of canned salt-fermented anchovy Engraulis japonica fillet using tomato paste sauce sterilized at various Fo values.

5 토마토페이스트소스첨가멸치육젓필레통조림의제조및특성 723. 색조 Table 3. L, a, b E 34.5, 3.0, , , , , , (a ), (b ) ( E ), (L ). Fo (L ), (a ), (b ) ( E ). Kwon et al. (2014), Amino-N (mg/100 g) a a Fig. 3. Amino-N contents of canned salt-fermented anchovy Engraulis japonica fillet using tomato paste sauce sterilized at various Fo values., Park et al. (2013), (L, ) Fo, (a ) (b ), ( E, ) Fo, Kong (2011) Fo. 조직감 5 mm hardness Fig , Fo 9 (467.1 g/cm 2 ) Fo 11 (685.6 g/cm 2 ), Fo, Table 3. Color value of the raw anchovy and canned salt-fermented anchovy Engraulis japonica fillet using tomato paste sauce sterilized at various Fo values Color value Raw anchovy L 34.5±0.30 a 34.3±0.40 a 33.9±0.40 a a 3.0±0.40 a 10.3±0.40 b 10.8±0.30 b b 8.7±0.30 a 14.8±0.50 b 14.8±0.10 b E 62.9±0.20 a 65.0±0.50 b 65.5±0.40 b Values are the means± standard deviation of three determination b Salinity (%) a 10.9 a Hardness (g/cm 2 ) a 6 Fig. 4. Salinity of canned salt-fermented anchovy Engraulis japonica fillet using tomato paste sauce sterilized at various Fo values. 0 Fig. 5. Hardness value of canned salt-fermented anchovy Engraulis japonica fillet using tomato paste sauce sterilized at various Fo values.

6 724 권순재ㆍ이재동ㆍ윤문주ㆍ박진효ㆍ제해수ㆍ공청식ㆍ노윤이ㆍ김정균 Table 4. Sensory evaluation of canned salt-fermented anchovy Engraulis japonica fillet using tomato paste sauce sterilized at various Fo values, guar gum. Noe et al. (2011b), Fo 8, 10 12, 111.9, g/cm 2 Fo hardness,,,, Fo hardness (Kong et al., 2009; Noe et al., 2011a; Yoon et al., 2011; Park et al., 2012b; Park et al., 2012a). 관능적특성,, 10 5 Table 4. Fo 9 11,,,,.,. Fo 9. 사사 Color 3.2±0.3 a 3.2±0.6 a Odor 3.3±0.8 a 3.2±0.4 a Taste 3.3±0.4 a 3.2±0.7 a Texture 3.7±0.7 a 3.3±0.6 a Over all acceptance 3.5±0.4 a 3.4±0.3 a 1, very poor; 2, poor; 3, acceptable; 4, good; 5, very good. Values are the means± standard deviation of three determination. " 2012 " References Ahn CB, Lee EH, Lee TH and Oh KS Quality comparison of canned and retort pouched sardine. Bull Korean Fish Soc 19, AOAC Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC, U.S.A., APHA (American Public Health Association) Recommended Procedures for the Bacteriological Examination of Sea Water and Shellfish. 3rd ed. American Public Health Association, Inc., New York, U.S.A., Cha YJ Volatile flavor components in korean salt-fermented anchovy. J Korean Soc Food Nutr 21, Cha YJ, Kim H, Jang SM and Park JY Identification of aroma-active compounds in Korean salt-fermented fishes by aroma extract dilution analysis. 1. Aroma-active components in salt-fermented anchovy on the market. J Korean Soc Food Sci Nutr 28, Cho HR, Park UY and Chang DS Studies on the shelf-life extension of jeotkal, salted and fermented seafood. Korean J Food Sci Techonol 34, Cho YB, Kim SH, Lim JY and Han BH Optimal sterilizing condition for canned ham. J Korean Soc Food Nutr 25, Cho YJ, Im YS, Park HY and Choi YJ Changes of components in salt-fermented anchovy, engraulis japonicas sauce during fermentation. J Korean Fish Soc 33, Han BH, Kim SH, Cho HD, Cho MG and Bae TJ A study on the rapid processing of hydrolyzed anchovy paste and lts quality stability. J Korean Fish Soc 30, Hong Y, Kim JH, Ahn BH and Cha SK The effects of low temperature storage and aging of jeot-kal on the microbial counts and microflora. Korean J Food Sci Techonol 32, Jung KO, Kang KS and Park KY Effect of fermented anchovy extracts on the N-methyl-N'-nitro-N-nitrosoguanidine induced mutagenicities. Korean J Food Sci Technol 32, Kim DS, Cho MR, Ahn H and Kim HD The preparation of canned pufferfish and its keeping stability. Korean J Food Nutr 13, Kim KH, Kim YS, Koh JH, Hong Ms and Yook HS Quality characteristics of yanggaeng added with tomato powder. J Korean Soc Food Sci Nutr 43, org/ /jkfn Kong CS Commercial sterilization condition of canned oyster and quality characteristics of canned boiled oyster in bamboo salt. Ph.D. Thesis, Gyeongsang National University, Tongyeong, Korea. Kohara T Handbook of food analysis. Kenpakusha, Tokyo, Japan,

7 토마토페이스트소스첨가멸치육젓필레통조림의제조및특성 725 Kong CS, Yun JU, Oh DH, Park JY, Kang JY and Oh KS Effects of high temperature sterilization on qualities characteristics of the canned boiled oyster. J Agric Life Sci 43, Konozu S Marine food chemistry. Soohaksa, Seuol, Korea, 82. Korean Statistical Information Service Fisheries information sevice. Retrieved from on Sep 17. Kwon SJ, Lee JD, Yoon MJ, Jung JH, Je HS, Kong CS and Kim JG Processing and characteristics of canned salt-fermented anchovy fillet in olive oil. J Fish Mar Sci Edu 26, jfmse Lee EH, Oh KS, Lee TH, Ahn CB and Cha YJ Fatty acid composition of salted and fermented sea food on the market. Korean J Food Sci Techonol 18, Lim SB, Yang MS, Kim SH, Mok CK and Woo GJ Changes in quality of low salt fermented anchovy by high hydrostatic pressure treatment. Korean J Food Sci Techonol 32, Ministry of Social Welfare of Japan Guide to experiment of sanitary insfection. III. Volatile basic nitrogen. Kenpakusha, Tokyo, Japan, Noe YN, Kong CS, Yoon HD, Lee SB, Nam DB, Park TH, Kwon DG and Kim JG. 2011a. Preparation and keeping quality of canned sea mussel using tomato paste. J Fish Mar Sci Edu 23, Noe YN, Yoon HD, Kong CS, Nam DB, Park TH and Kim JG. 2011b. Preparation of retort pouched seasoned sea mussel and its quality stability during storage. J Fish Mar Sci Edu 23, Oh KS, Kim JG, Kim IS and Lee EH Changes in food components of dark, white-fleshed fishes by retort sterilization processing. 2. Changes in lipid components. Bull Korean Fish Soc 24, Park KH, Yoon MS, Kim JG, Kim HJ, Shin JH, Lee JS, No YI, Heu MS and Kim JS Preparation and characterization of canned salmon frame. Kor J Fish Aquat Sci 43, Park TH, Kwon SJ, Lee IS, Lee JD, Yoon MJ, Back KH, Noe YN, Kong CS and Kim JG Processing and characteristics of canned kwamaegi 3. processing and characteristics of canned kwamaegi using tomato paste sauce. J Fish Mar Sci Edu 25, jfmse Park TH, Noe YN, Lee IS, Kwon SJ, Yoon HD, Kong CS, Oh KS, Choi JD and Kim JG. 2012a. Processing and characteristics of canned kwamaegi. 2. Processing and characteristics of canned boiled kwamaegi. J Fish Mar Sci Edu 24, Park TH, Noe YN, Lee IS, Kwon SJ, Yoon HD, Kong CS, Nam DB, Oh KS and Kim JG. 2012b. Processing and characteristics of canned seasoned sea mussel. J Fish Mar Sci Edu 24, Shim KB, Kim TJ, Ju JM and Cho YJ Establishment of processing conditions of salted anchovy. 1. change of chemical compositions during fermentation of salted anchovy by salting methods. J Korean Fish Soc 34, Steel RGD and Torrie JH Principle and procedures of statistics, 1st ed. McGraw-Hill Kogakusha. Tokyo, Japan, Tarladgis BG, Watts MM and Younathan MJ A distillation method for quantitative determination of malonaldehyde in rancid food. J Am Oil Chem Soc 37, Yoon HD, Shim KB, Noh YN, Kong CS, Nam DB, Park TH and Kim JG Preparation and characterization of canned kwamaegi. (1) Preparation and characterization of canned seasoned kwamaegi. J Fish Mar Sci Edu 23, Yook JH Studies on the optimization of processing condition of anchovy fillet products. Ph.D. Thesis, Pukyong National University, Busan, Korea.

초고추장첨가멸치육젓필레통조림의제조및특성 727 (Kim et al., 26), (Lee et al., 214), (PET/EVOH Film) (Lee et al., 213a),,, (Kim et al., 213a), (Lee et al., 213b), (Kim et a

초고추장첨가멸치육젓필레통조림의제조및특성 727 (Kim et al., 26), (Lee et al., 214), (PET/EVOH Film) (Lee et al., 213a),,, (Kim et al., 213a), (Lee et al., 213b), (Kim et a 한수지 47(6), 726-732, 214 Original Article Kor J Fish Aquat Sci 47(6),726-732,214 초고추장첨가멸치 (Engraulis japonica) 육젓필레통조림의제조및특성 권순재ㆍ윤문주ㆍ이재동ㆍ강경훈ㆍ공청식ㆍ제해수ㆍ정제헌ㆍ김정균 * 경상대학교해양식품공학과 / 농업생명과학연구소 Processing and Characteristics