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 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), 3 32.5 (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), http://dx.doi.org/1.5657/kfas.214.726 Kor J Fish Aquat Sci 47(6) 726-732, December 214 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens (http://creativecommons.org/licenses/by-nc/3./)which 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: +82. 55. 772. 9141 Fax: +82. 55. 772. 9149 E-mail address: kimjeonggyun@nate.com Copyright 214 The Korean Society of Fisheries and Aquatic Science 726 pissn:374-8111, eissn:2287-8815
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) 212 5 1.-12.2 cm ( 1.5 cm), 8.94-11.85 g ( 9.36 g) ice box. 64%, 2%, 13%, 14%, 6%,.4%,.3%.3%,. 초고추장첨가멸치육젓필레통조림의제조 Fig. 1. (,, ) fillet 15%. 5 15 16 1 1. 6 g (RR-9 ) 35 g. (ISUZU, ISUZU seisaku shoco., Japan) 121.1 Z 1 (Fo ), 121 Fo 9 11. 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 37 1 55 1 3 APHA (197) 35.5 24-48. 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).
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. 2.1. 관능검사 1,, 5 (5:, 4:, 3:, 2:, 1: ),. 통계처리 ANOVA test, Duncan (Steel and Torrie, 198) (P<.5). 생균수 결과및고찰 Table 1. 121 Fo 9 11, 37 1 55 1 3. Ahn et al. (1986) 121 Fo 6, 55 1 3. (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) 121 115 Fo 5. 일반성분조성, ph 및휘발성염기질소함량, ph Table 2.,, 73.8, 18.4, 3.8 3.6 g/1 g, 55.3-57.1, 21.-22.3, 11.7-13.3 8.3-8.4 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
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 ) (6.7-66.3%), (17.1-19.2%) (12.4-14.6%). (Park et al., 213), (Park et al., 212a), (Park et al., 212b) Fo,,. Fo 9 11 33.6 36.4 mg/1 g Fo, ph 6.42, Fo 9 11 ph 5.9 6.,, 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,.134.133. Fo 9 11 144.7 159.2 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).12.9.6.3.9 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.
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 9 11 14.7 14.5%. 색조 2 15 1 2 16 12 8 4 5 144.7 a 15.2 a 159.2 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., 8.7 62.9,, 41.1-41.8, 3.9-5., 13.2-14.9 59.4-59.7,,. Fo 9 Fo 11,,. (Noe et al., 211b), (Park et al., 212a) (Noe et al., 211a), Fo, Fo, ( E). 경도 Fig. 5. 121 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 ) 1 8 6 4 2 Raw anchovy 683.33 a 811.33 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.
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