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

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1 한수지 47(6), , 214 Original Article Kor J Fish Aquat Sci 47(6), ,214 초고추장첨가멸치 (Engraulis japonica) 육젓필레통조림의제조및특성 권순재ㆍ윤문주ㆍ이재동ㆍ강경훈ㆍ공청식ㆍ제해수ㆍ정제헌ㆍ김정균 * 경상대학교해양식품공학과 / 농업생명과학연구소 Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Red Pepper Paste with Vinegar Soon-Jae Kwon, Moon-Joo Yoon, Jae-Dong Lee, Kyung-Hun Kang, Cheung-Sik Kong, Hae-Soo Je, Jae-Hun Jung and Jeong-Gyun Kim* Department of Seafood Science and Technology/Institute of Agriculture and Life Science, Gyeongsang National University, Tongyeong 66-71, Korea A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, saltfermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at 5 C for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (6 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju.4%, crushed garlic.3%, ginger.3%), placed in a can (RR-9), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at 121 C. After sterilization, we measured the 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 fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar. Key words: Sterilization, Red pepper paste with vinegar, Fo value, Salt-fermented anchovy fillet, Engraulis japonica 서론 (Order Clupeiformes), (Family Engraulidae),, 15 cm, (Heo et al., 1986), (Korean Statistical Information Service, 213), ( ) ( ) (Pyeun et al., 1995; Kim et al., 2b)., 7 (Cha et al., 1994). (Choi and Kim, 1984). (Kwak et al., 21), (Bae and Lee, 27), (Bae et al., 27), Kor J Fish Aquat Sci 47(6) , December 214 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 14 November 214; Revised 16 December 214; Accepted 26 December 214 *Corresponding author: Tel: Fax: address: kimjeonggyun@nate.com Copyright 214 The Korean Society of Fisheries and Aquatic Science 726 pissn: , eissn:

2 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 al., 213b), (Jang et al., 212),,, Kwon et al. (214).,,. 재료및방법 Raw anchovy Fillet Add salt 15% Fermentation (5, 15 days) Cold air drying (16±1, 1 h) Vacuum seaming Sterilization Packing in can (RR-9) Fermented anchovy fillet 6 g and mixed red pepper paste with vinegar35 g (red pepper paste 64%, vinegar 2%, starch syrup13%, sugar 14%, coke 6%, soju.4%, crushed garlic.3%, ginger.3%) 실험재료 (Engraulis japonica) cm ( 1.5 cm), g ( 9.36 g) ice box. 64%, 2%, 13%, 14%, 6%,.4%,.3%.3%,. 초고추장첨가멸치육젓필레통조림의제조 Fig. 1. (,, ) fillet 15% g (RR-9 ) 35 g. (ISUZU, ISUZU seisaku shoco., Japan) Z 1 (Fo ), 121 Fo Fo Fo (EBI 125A, Ebro Co., Germany), logger RR-9 Fo., 1 Fo value 9 min Fig. 1. Flow sheet of processing of various canned salt-fermented anchovy Engraulis japonica fillet using red pepper paste with vinegar.. 생균수 Cooling APHA (197) 일반성분, ph 및휘발성염기질소 Fo value 11 min AOAC (1995),, Soxhlet,, semimicro Kjeldahl. ph 1 ph meter (Euteoh insteruments ph-15, Euteoh Co., USA). Conway unit (Ministry of Social Welfare of Japan, 196).

3 728 권순재ㆍ윤문주ㆍ이재동ㆍ강경훈ㆍ공청식ㆍ제해수ㆍ정제헌ㆍ김정균 TBA 값, 아미노질소및염도 TBA Tarladgis et al. (196), Formol (Kohara T, 1982), Morh (AOAC, 1995). 색조 L (lightness, ), a (redness, ), b (yellowness, ) E (color difference, ) (ZE- 2, Nippon Denshoku, Japan), (standard plate) L 96.82, a -.4, b.64. 경도 (Rheometer Compac-1, Sun Scientific Co., Japan).,. max force rheology data system ver 관능검사 1,, 5 (5:, 4:, 3:, 2:, 1: ),. 통계처리 ANOVA test, Duncan (Steel and Torrie, 198) (P<.5). 생균수 결과및고찰 Table Fo 9 11, Ahn et al. (1986) 121 Fo 6, (Cho et al., 1996) 1 Fo 4.24, (Kim et al., 2a), (Kong et al., 29), (Noe et al., 211), (Yoon et al., 211), (Park et al., 212a), (Park et al., 212b), (Park et al., 213) Fo 5. 일반성분조성, ph 및휘발성염기질소함량, ph Table 2.,, 73.8, 18.4, g/1 g, , , g/1 g,,., 15%. Fo 9 Table 1. Viable cell counts and external appearance test of canned salt-fermented anchovy Engraulis japonica fillet using red pepper paste with vinegar incubated at 37±1 C and 55±1 C for 3 days after sterilization at various Fo values (CFU/g) 1 ND: not detected. Viable cell counts Incubation temperature 37±1 C 55±1 C External appearance Viable cell counts External appearance 9 ND 1 Normal ND Normal 11 ND Normal ND Normal

4 초고추장첨가멸치육젓필레통조림의제조및특성 729 Table 2. Proximate composition, ph and volatile basic nitrogen(tvb-n) of the raw anchovy Engraulis japonica and canned salt-fermented anchovy fillet using red pepper paste with vinegar sterilized at various Fo values Parts Raw anchovy Moisture (g/1 g) 73.8±.3 c 57.1±.3 b 55.3±.3 a Crude protein (g/1 g) 18.4±.8 a 21.±.2 b 22.3±.3 c Crude lipid (g/1 g) 3.8±.7 a 11.7±.2 b 13.3±.2 c Ash (g/1 g) 3.6±.1 a 8.4±.2 b 8.3±.1 b ph 6.42±. b 5.91±.1 a 6.2±.1 a TVB-N (mg/1 g) 15.5±. a 33.6±.1 b 36.4±.4 c Values are the means ±standard deviation of three determination. Fo 11,,. Noe et al. (211b) Fo (7, 1 13 ) ( %), ( %) ( %). (Park et al., 213), (Park et al., 212a), (Park et al., 212b) Fo,,. Fo mg/1 g Fo, ph 6.42, Fo 9 11 ph ,, Fo ph. Kim et al. (2a) (1.7 mg/1 g) (19.3 mg/1 g), Noe et al. (211a) Park et al. (212b) Fo. TBA 값, 아미노질소함량및염도의변화 TBA Fig. 2, Fig. 3, Fig. 4. TBA TBA.15( ).9-.1, malonaldehyde malonaldehyde (Buttkus H, 1967). Fo 9 11 TBA. Yoon et al. (211) Park et al. (212a) Fo TBA., Kong et al. (29) Fo 5, 1, 15 2 TBA.144,.143, Fo mg/1 g Fo. Kong et al. (29), Cho et al. (1996), Noe et al. (212a) Park et al. (213),, Fo TBA-value (O.D) a.1 a Fig. 2. Thiobarbituric acid (TBA) value of canned salt-fermented anchovy Engraulis japonica fillet using red pepper paste with vinegar sterilized at various Fo values.

5 73 권순재ㆍ윤문주ㆍ이재동ㆍ강경훈ㆍ공청식ㆍ제해수ㆍ정제헌ㆍ김정균 Amino-N (mg/1 g) Fig. 3. Amino-N contents of canned salt-fermented anchovy Engraulis japonica fillet using red pepper paste with vinegar sterilized at various Fo values. Salinity (%). Fo %. 색조 a 15.2 a a 14.5 a Fig. 4. Salinity of canned salt-fermented anchovy Engraulis japonica fillet using red pepper paste with vinegar sterilized at various Fo values. Table 3. (L ), (a ), (b ) ( E) 34.5, 3., ,, , , ,,. Fo 9 Fo 11,,. (Noe et al., 211b), (Park et al., 212a) (Noe et al., 211a), Fo, Fo, ( E). 경도 Fig Fo 9 11, Table 3. Color value of the raw anchovy and canned salt-fermented anchovy Engralius japonica fillet using red pepper paste with vinegar sterilized at various Fo values Color value Hardness (g/cm 2 ) Raw anchovy a b L 34.5±.3 a 41.1±.4 b 41.8±.4 b a 3.±.4 a 3.9±.3 b 5.±.3 c b 8.7±.4 a 14.9±.4 b 13.2±.3 b E 62.9±.8 b 59.4±.3 a 59.7±.4 a Values are the means± standard deviation of three determination. Fig. 5. Hardness value of canned salt-fermented anchovy Engraulis japonica fillet using red pepper paste with vinegar sterilized at various Fo values.

6 초고추장첨가멸치육젓필레통조림의제조및특성 g/cm 2 Fo. Kong et al. (29) Fo 5, 1, 15 2 hardness 582.3, 618.1, g/cm 2 Fo, (Yoon et al., 211), (Park et al., 212b) (Park et al., 213) Fo hardness. 관능적특성,, 1 5 Table 4. Fo 9 11,,,,. Fo 9. Table 4. Sensory evaluation of canned salt-fermented anchovy fillet using red pepper paste with vinegar sterilized at various Fo values Color 3.5±.3 a 3.6±.5 a Odor 3.3±.8 a 3.3±.3 a Taste 3.6±.3 a 3.6±.5 a Texture 3.7±.4 a 3.7±.4 a Over all 3.5±.5 acceptance a 3.5±.6 a 5 scales, 1 1, very poor; 2, poor; 3, acceptable; 4, good; 5, very good. Values are the means± standard deviation of three determination. References AOAC Official Methods of Analysis, 16th ed. Association of Official Analytical Chemists. Washington DC, Ahn CB, Lee EH, Lee TH and Oh KS Quality comparison of canned and retort pouched sardine. Bull Kor Fish Soc 19, 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, USA, Buttkus H The reaction of myosin with malonaldehyde. J Food Sci 32, Bae MS and Lee SC. 27. Quality characteristics of fish paste containing anchovy powder. J Kor Soc Food Sci Nutr 36, Bae MS, Ha JU and Lee SC. 27. Quality properties of high calcium fish paste containing anchovy. Kor J Food Cookery Sci 23, Cha YJ, Kim EJ and Jo DS Studies on the processing of accelerated low salt-fermented anchovy paste by adding koji. J Kor Soc Food Nutr 23, Choi IS and Kim GY Hydrolysis of anchovy (Engraulis japonica) homogenate with salting and digestion time. Kor J Food Sci Technol 16, Cho YB, Kim SH, Lim JY and Han BH Optimal sterilizing condition for canned ham. J Kor Soc Food Nutr 25, Heo HT, Kim JM, Hong JS, Kang YJ, Son CH and Lee JK Marine Biology. Ministry of Education, Seuol, Korea, 255. Jang MS, Park HY and Nam KH Desalting processing and quality characteristics of salt-fermented anchovy sauce using a spirit. Kor J Food Preservation 19, dx.doi.org/ 1.112/kjfp Kim DS, Cho MR, Ahn H and Kim HD. 2a. The preparation of canned pufferfish and its keeping stability. Kor J Food Nutr 13, Kim HS, Choi EO, Kim MD, Choi YH, Kim BW, Kim SY and Hwang HJ. 213b. Effect of calcium extracted from salted anchovy(engraulis japonica) on calcium metabolism of the rat. J Kor Soc Food Sci Nutr 42, org/1.3646/jkfn/ Kim IS, Lee TG, Yeum DM, Cho ML, Park HW, Cho TJ, Heu MS and Kim JS. 2b. Food component characteristics of cold air dried anchovies. J Kor Soc Food Sci Nutr 29, Kim JS, Kim HS, Yang SK, Park CH, Oh HS, Kang KT, Ji SG and Heu MS. 26. Quality characteristics of accelerated salt-fermented anchovy sauce added with shrimp pandalus borealis, byproducts. J Kor Soc Food Sci Nutr 35, Kim SY, Kwon SH, Km SN, Kim JB, Park HJ, Kim HR and Kim JB. 213a. Analysis of nutritional composition in boiled broth using anchovy, fish paste, sea tangle and radish. Kor J Community Living Sci 24, org/1.7856/kjcls Kohara T Handbook of Food Analysis. Kenpakusha, Tokyo, Kong CS, Yun JU, Oh DH, Park JY, Kang JY and Oh KS. 29. Effects of high temperature sterilization on qualities charac-

7 732 권순재ㆍ윤문주ㆍ이재동ㆍ강경훈ㆍ공청식ㆍ제해수ㆍ정제헌ㆍ김정균 teristics of the canned boiled oyster. J Agriculture Life Sci 43, Korean Statistical Information Service Fisheries information service. Retried from on Sep 17. Kwak JH, Kim KBWR, Song EJ, Lee CJ, Jung JY, Choi MK, Kim MJ and Ahn DH. 21. Effect of salt soluble protein extracts from anchovy on quality characteristics of sausage. J Kor Soc Food Sci Nutr 39, org/1.3746/jkfn 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. Bull Kor Fish Soc 26, Lee ES, Lee HJ, Bae JS, Kim YK, Lee JH and Hong ST. 213a. Effects of packaging materials on the physicochemical characteristics of seasoned anchovies during storage. J East Asian Dietary Life 23, Lee ES, Lee HJ, Bae JS, Kim YK, Lee JH and Hong ST. 213b. Shelf life prediction of seasoned anchovies packaged with PET/EVOH film. J East Asian Soc Dietary Life 23, Lee SJ, Sung NJ and Kang SK Effect of acidic electrolyzed water on the quality improvement of boiled-dried anchovy. Kor J Food Preservation 21, org/1.112/kjfp Ministry of Social Welfare of Japan Guide to experiment of sanitary infection. III. Volatile basic nitrogen. Kenpakusha, Tokyo, 3-32 Noe YN, Kong CS, Yoon HD, Lee SB, Nam DB, Park TH, Kwon DG and Kim JG. 211a. 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. 211b. Preparation of retort pouched seasoned sea mussel and its quality stability during storage. J Fish Mar Sci Edu 23, Park TH, Noe YN, Lee IS, Kwon SJ, Yoon HD, Kong CS, Oh KS, Choi JD and Kim JG. 212b. 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. 212a. Processing and characteristics of canned seasoned sea mussel. J Fish Mar Sci Edu 24, 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, Pyeun JH, Heu MS, Cho DM and Kim HR Proteolytic properties of cathepsin L, chymotrypsin, and trypsin from the muscle and viscera of anchovy, Engraulis japonica. J Kor Fish Soc 28, 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,

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

720 권순재ㆍ이재동ㆍ윤문주ㆍ박진효ㆍ제해수ㆍ공청식ㆍ노윤이ㆍ김정균 (Jung et al., 2000), (Lim et al., 2000), (Lee et al., 1986), (Cho et al., 2002), (Han et al., 1997), (Cha, 1992), 한수지 47(6), 719-725, 2014 Original Article Kor J Fish Aquat Sci 47(6),719-725,2014 토마토페이스트소스첨가멸치 (Engraulis japonica) 육젓필레통조림의제조및특성 권순재ㆍ이재동ㆍ윤문주ㆍ박진효ㆍ제해수ㆍ공청식ㆍ노윤이ㆍ김정균 * 경상대학교해양식품공학과 / 농업생명과학연구원 Processing