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 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 660-701, 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 301-3 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). 2009 41,134 M/T (Metric/ Ton), 2010 35,315 M/T, 2011 27,228 M/T, 2012 35,193 M/T. 2012 33% 11,664 M/T (Korean Statistical Information Service, 2013). http://dx.doi.org/10.5657/kfas.2014.0719 Kor J Fish Aquat Sci 47(6) 719-725, December 2014 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens (http://creativecommons.org/licenses/by-nc/3.0/)which 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: +82. 55. 772. 9141 Fax: +82. 55. 772. 9149 E-mail address: kimjeonggyun@nate.com Copyright 2014 The Korean Society of Fisheries and Aquatic Science 719 pissn:0374-8111, eissn:2287-8815
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) 2012 5 10.0-12.2 cm ( 10.5 cm), 8.94-11.85 g ( 9.36 g) ice box. C,,,. Noe et al. (2011a) 42%, 2%, 1%, 52%, 2%, 1%. 토마토페이스트소스첨가멸치육젓필레통조림의제조 Fig. 1. (,, ) fillet 15%. 5 15 16 1 1. 85 g (301-3 ) 60 ml. (ISUZU, ISUZU Seisaku Shoco., Japan) 121.1 Z 10 (Fo ), Fo 9 11. Fo logger (EBI 125A, Ebro Co., Germany), logger 301-3 Fo., 10 (PT-MR 2100, KI- NEMATICA co., Switzerland). 생균수 37 1 55 1 30 A.P.H.A (1970) 35 0.5 24-48. 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.
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 0.52. 조직감 (Rheometer Compac-100, Sun Scientific Co., Japan).,. max force rheology data system ver. 2.01. 관능검사 10,, 5 (5:, 4:, 3:, 2:, 1: ),. 통계처리 ANOVA test, Duncan (Steel and Torrie, 1980) (P<0.05). 생균수 결과및고찰 Table 1. 121 Fo 9 11 37 1 55 1 30. 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, 10 12. 121 Fo 9 11. 일반성분조성, ph 및휘발성염기질소함량 Fo 9 11, ph Table 2. 73.8% 65.5-66.7%,. Fo. (18.4%) (16.3-16.6%),. Fo. (3.8%) (1.8-2.5%), 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.
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. 15.5 mg/100 g 39.1-43.9 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, 10 12 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, 0.090-0.100, Fo. Oh et al. (1991) TBA, Fo TBA. Noe et al. (2011a; 2011b) Fo TBA. Fig. 3. Fo 9 11 170.4 176.6 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 9 11 11.1 10.9% TBA-value (O.D) 0.12 0.09 0.06 0.03 0.00 0.10 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.
토마토페이스트소스첨가멸치육젓필레통조림의제조및특성 723. 색조 Table 3. L, a, b E 34.5, 3.0, 8.7 62.9, 33.9-34.3, 10.3-10.8, 14.8-14.8, 65.0-65.5, (a ), (b ) ( E ), (L ). Fo (L ), (a ), (b ) ( E ). Kwon et al. (2014), Amino-N (mg/100 g) 200 175 150 125 100 170.4 a 176.6 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, 32.8-29.2) Fo, (a ) (b ), ( E, 67.5-71.3) Fo, Kong (2011) Fo. 조직감 5 mm hardness Fig. 5. 121, 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. 14 800 685.6 b Salinity (%) 12 10 8 11.1 a 10.9 a Hardness (g/cm 2 ) 600 400 200 467.1 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.
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