한수지 47(5), 537-544, 204 Original Article Kor J Fish Aquat Sci 47(5),537-544,204 초고추장첨가과메기통조림의제조및특성 권순재 박태호 이재동 윤문주 공청식 제해수 정제헌 김정균 * 경상대학교해양식품공학과 / 해양산업연구소 Processing and Characteristics of Canned Kwamaegi Cololabis saira using Red Pepper Paste with Vinegar Soon-Jae Kwon, Tae-Ho Park, Jae-Dong Lee, Moon-Joo Yoon, Cheung-Sik Kong, Hae-Soo Je, Jae-Hun Jung and Jeong-Gyun Kim* Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University, Tongyeong 650-60, Korea Kwamaegi is a traditional Korean seafood made from the flesh of Pacific saury Cololabis saira. It is recognized as a valuable, healthy food containing the ω-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). This study was conducted in order to obtain basic data for application to the canning process of Kwamaegi using red pepper paste with vinegar. Commercial Kwamaegi was cut into 2 3 cm lengths and 90 g was put into cans (30-3). Then, 60 g of water was added and precooked for 0 minutes at 00 C. The water was drained after precooking. The precooked Kwamaegi was packed into cans, and 60 g of red pepper paste with vinegar was added. The cans were seamed using a vacuum seamer, then sterilized for differing times (8-2 minutes) in a steam system retort at 2 C. Parameters such as: ph, TVB-N, amino-n, total amino acid content, free amino acid content, color value (L, a, b), texture profile, TBA value, mineral content, sensory evaluation and viable bacterial count of the product produced under varying sterilization times (8-2 minutes) were measured. There were no remarkable differences between sterilization conditions and textural characteristics. The results showed that product sterilized for 8 minutes proved to be the most desirable. Key words: Can, Sterilization, Red pepper paste with vinegar, Kwamaegi, 서론 (Oh and Kim, 995). 960 (Oh and Kim, 998; Oh et al., 998a).,,,,, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA),, (Oh et al., 998a). (Uhei et al., 990). 995., Oh and Kim (995) ( ), Oh et al. (998a), Oh et al. (998b) amine, Oh and Kim (998), Oh et al. (996), http://dx.doi.org/0.5657/kfas.204.0537 Kor J Fish Aquat Sci 47(5) 537-544, October 204 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 2 October 204; Revised 23 October 204; Accepted 24 October 204 *Corresponding author: Tel: +82. 55. 772. 94 Fax: +82. 55. 772. 949 E-mail address: kimjeonggyun@nate.com Copyright 204 The Korean Society of Fisheries and Aquatic Science 537 pissn:0374-8, eissn:2287-885
538 권순재ㆍ박태호ㆍ이재동ㆍ윤문주ㆍ공청식ㆍ제해수ㆍ정제헌ㆍ김정균 Lee et al. (2008a),, Lee et al. (2008b), Jung et al. (2007), Cho et al. (2000c), Kim et al. (2000b), Yook et al. (2004), Shin et al. (2007) chitosanascorbate, Jang et al. (200), Cho et al. (2000a), Cho et al. (2000b), Yoon et al. (2009) biogenic amine, Yoon et al. (200),.. (Yoon et al., 20), (Park et al., 202a), (Park et al., 203),. 실험재료 재료및방법 20 8 (D ) 25.5-26.5 cm ( 26.0 0.3 cm), 28.8-32.5 g ( 30.5 0.8 g), M. 초고추장첨가과메기통조림의제조 Fig.. (30-3 ). (3.0 2.5 cm ) 90 g 30-3 00 C 0. 60 g,. (ISUZU, ISUZU seisaku shoco., Japan) Fo, 2 C Fo 8, 0 2. Fo Fo (EBI-25A, Ebro Co., Germany), logger 30-3 Fo.,. 생균수 37 C 55 C 5 30 A.P.H.A (970) 35 0.5 C 24-48. 일반성분및 ph AOAC (995),, Soxhlet,, semimicro Kjeldahl. ph 0 8 min Commercial Kwamaegi Cutting Filling 90 g of Kwamaegi and 60 g of wate Steaming for 0 min at 00 Draining Seaming Sterilization 0 min Red pepper paste with vinegar 60 g 2 min Fig.. Flowsheet of processing of various canned Kwamaegi Cololabis saira using red pepper paste with vinegar.
초고추장첨가과메기통조림의제조및특성 539 ph meter (Fisher basic, Fisher Co., USA). 휘발성염기질소, TBA 값및아미노질소 Conway unit (KSFSN, 2000), TBA Tarladgis et al. (960), Formol (Kohara, 982a). 색조 L (lightness, ), a (redness, ), b (yellowness, ) E (color difference, ) (ZE-2000, Nippon Denshoku, Japan), (standard plate) L 96.82, a -0.40, b 0.64. 조직감 (Rheometer Compac-00, Sun Scientific Co., Japan).,. max force rheology data system ver. 2.0. 무기질 5 g 500-550 5-6 (Kohara, 982b) ashless filter paper, ICP (Atomscan 25, TJA, C0., USA) Na, Mg, Ca, Fe, P, Zn K. 총아미노산 2 g 2 ml heating block (HF-2, Yamato Scientific Co., Ltd. Japan) (0 C, 24 ) glass filter, sodium citrate buffer (ph 2.2) (Automatic amino acid analyzer S-433, Sykam, Germany). 유리아미노산 20 g 20% TCA, TCA. lithium citrate buffer (ph 2.2) (25 ml) (Automatic amino acid analyzer S-433, Sykam, Germany). 관능검사및통계처리 0,, 5 (5:, 4:, 3:, 2:, : ),. ANOVA test, Duncan (Steel and Torrie, 980) (P<0.05). 생균수 결과및고찰 Table. 2 C Fo 8, 0 2, 35 C 30. Kim et al. (2000a) 2 C 20 55 C 3,,,, Fo 8-2 Table. Viable cell counts and external appearance test of canned Kwamaegi Cololabis saira using red pepper paste with vinegar incubated at 37± C and 55± C for 30 days after sterilization at various s (CFU/g) Sterilization condition Incubation temperature 37± C 55± C Viable cell counts External appearance Viable cell counts External appearance Fo 8 min ND Normal ND Normal Fo 0 min ND Normal ND Normal Fo 2 min ND Normal ND Normal ND: not detected.
540 권순재ㆍ박태호ㆍ이재동ㆍ윤문주ㆍ공청식ㆍ제해수ㆍ정제헌ㆍ김정균 (Noe et al., 20a; Noe et al., 20b; Yoon et al., 20; Park et al., 202a; Park et al., 203). 2 C Fo 8, 0 2. 일반성분조성, ph 및휘발성염기질소함량 Fo 8, 0 2, ph Table 2. 54.9-57.7%, 20.8-22.%, 2.6-5.2%, 4.-4.3% Fo,.. Park et al. (203) Fo,, Oh et al. (99) Fo 5, 0 20 Fo. Fo 8, 0 2 2.3, 4.9 5.6 mg/00 g Fo, Fo ph. Kong (20), Fo, Yoon et al. (20) Park et al. (202a) Fo. TBA 값및아미노질소함량 TBA Fig. 2. TBA Fo 8, 0 2 0.26, 0.096 0.073 Fo. malonaldehyde malonaldehyde (Buttkus, 967). Oh et al. (99), Noe et al. (20b) Park et al. (203), Fo TBA. Yoon et al. (20) Park et al. (202a) Fo TBA. Fig. 3. Fo 8, 0 2 67.4, 78.2 88.5 mg/00 g Fo. Noe et al. (20a), Yoon et al. (20), Park et al. (202a), Park et al. (203) Cho et al. (996),,, Fo. TBA-value (O.D.) 0.240 0.80 0.20 0.060 0.000 0.26 a 0.09 b 0.07 c 8 0 2 Fig. 2. TBA value of canned Kwamaegi Cololabis saira using red pepper paste with vinegar sterilized at various s. Table 2. Proximate composition, ph and total volatile basic nitrogen (TVB-N) of canned Kwamaegi Cololabis saira using red pepper paste with vinegar sterilized at various s Fo value Proximate composition (g/00 g) Moisture Crude protein Crude lipid Ash ph TVB-N (mg/00 g) 8 57.7±0.2 a 20.8±0.6 a 2.6±0.8 a 4.±0.2 a 5.8±0.0 a 2.3±0.4 a 0 56.2±.2 a 2.5±0.6 a 4.3±0.7 b 4.2±0.3 a 5.8±0.0 a 4.9±0.8 b 2 54.9±0.7 a 22.±0.8 a 5.2±.0 b 4.3±0.4 a 5.8±0.0 a 5.6±0.6 b Values are the means±standard deviation of three determination. 2 Means within each column followed by the same letter are not significantly different (P<0.05).
초고추장첨가과메기통조림의제조및특성 54 색조 Table 3. (L, 26.0-26.9) Fo, (a, 0.7-2.) (b,.0-3.2) Fo, ( E, 7.9-75.3) Fo. (Yoon et al., 20; Park et al., 202a; Park et al., 203),, Fo, Fo, ( E). 조직감 Fig. 4. 2 C Fo 8, 0 2,379.0,,588.7,797.7 g/cm 2 Fo,. Amino-N (mg/00 g) 240 220 200 80 60 40 20 00 67.4 a 78.2 b 88.5 c 8 0 2 Fig. 3. Amino-N contents of canned Kwamaegi Cololabis saira using red pepper paste with vinegar sterilized at various s Table 3. Color value of canned Kwamaegi Cololabis saira using red pepper paste with vinegar sterilized at various s Color value 8 min 0 min 2 min L 26.9±0.5 b 26.3±0.3 a 26.0±0. a a 2.±0.2 b.±0.5 a 0.7±0.2 a b 3.2±0.3 a 2.7±0.4 b.0±0.2 b E 7.9±0.2 a 72.8±0.8 a 75.3±0. b Values are the means±standard deviation of three determination. 2 Means within each line followed by the same letter are not significantly different (P<0.05). Kong (20), Noe et al. (20a), Noe et al. (20b), Yoon et al. (20), Park et al. (202a) Park et al. (203),,,, Fo hardness. Fo (Cho et al., 996). 무기질함량 Table 4. Fo 8 Na 3,6.3 mg/00 g, K (,087.0 mg/00 g), P (857.5 mg/00 g), Ca (248.3 mg/00 g) Mg (45.3 mg/00 g),. Hardness (g/cm 2 ) 2,000.0,800.0,600.0,400.0,200.0,000.0 Table 4. Mineral content of canned Kwamaegi Cololabis saira using red pepper paste with vinegar sterilized at various s (mg/00 g) Mineral,379.0 a,588.7 b 8 0 2 Fig. 4. Hardness value of canned Kwamaegi Cololabis saira using red pepper paste with vinegar sterilized at various s.,797.7 c 8 min 0 min 2 min Na 3,6.3±33.9 2,95.3±30.4 2,837.5±26.0 Mg 45.3±0.7 48.±0.8 53.4±0.8 K,087.0±9.3,052.9±5.2,035.5±.6 Ca 248.3±.9 268.8±.9 303.6±.8 Zn 3.4±0.0 3.9±0.0 4.4±0.0 Fe 0.0±0. 0.8±.8 2.5±0.2 P 875.5±9.7 907.5±7.4 952.3±5.9
542 권순재ㆍ박태호ㆍ이재동ㆍ윤문주ㆍ공청식ㆍ제해수ㆍ정제헌ㆍ김정균 Yoon et al., (20), Park et al., (202a) Park et al., (203),,., Noe et al. (20a) Park et al. (202b), Fo. 총아미노산함량 Table 5. 2 Fo 8, 0 2, 20,700.5, 2,35.3 22,350.2 mg/00 g Fo, Table 2. proline, glutamic acid, aspartic acid lysine. Noe et al. (20b) Park et al. (202b), Fo, (Yoon et al., 20; Park et al., 202a; Park et al., 203), Fo. 유리아미노산함량 Table 6. Fo 2,235.2 mg/00 g, Fo 0 (953. mg/00 g) Fo 8 (827.7 mg/00 g). Fo,. histidine glutamic acid 59.9-63. 0.3-2.4%. Noe et al. (20a), Noe et al. (20b) Park et al. (202b), Table 5. Total amino acid content of canned Kwamaegi Cololabis saira using red pepper paste with vinegar sterilized at various s (mg/00 g) Total amino acid 8 min 0 min 2 min Aspartic Acid,828. (8.8),959.7 (9.2),980.2 (8.9) Threonine 847.8 (4.) 878.2 (4.) 94.9 (4.) Serine 684.5 (3.3) 752.3 (3.5) 759.5 (3.4) Glutamic Acid 2,728.5 (3.2) 2,86.7 (3.2) 3,004.2 (3.4) Proline 2,872.5 (3.9) 3,29.0 (4.7) 3,073.4 (3.8) Glycine 854.4 (4.) 854.6 (4.0) 925.2 (4.) Alanine,34.7 (5.5),83.3 (5.5),25.9 (5.6) Valine,00.8 (5.3),027.9 (4.8),57.9 (5.2) Methionine 596.4 (2.9) 565.3 (2.6) 655.5 (2.9) Isoleucine,069.8 (5.2) 980.5 (4.6),09.3 (5.0) Leucine,64.0 (7.9),642.9 (7.7),754. (7.8) Tyrosine 385.5 (.9) 533.3 (2.5) 440.5 (2.0) Phenylalanine 79.7 (3.8) 764.7 (3.6) 88. (3.7) Histidine 962. (4.6) 954.7 (4.5),00.6 (4.5) Lysine,757. (8.5),823.8 (8.5),894. (8.4) Arginine,437.6 (6.9),484.4 (7.0),600.8 (7.2) Total 20,700.5 (00.0) 2,35.3 (00.0) 22,350.2 (00.0) Percentage (%) to total amino acid content.
초고추장첨가과메기통조림의제조및특성 543, Fo, (Yoon et al., 20; Park et al., 202a; Park et al., 203), Fo. Table 6. Free amino acid content of canned Kwamaegi Cololabis saira using red pepper paste with vinegar sterilized at various s (mg/00 g) 8 min 0 min 2 min Taurine 3.5 (0.4) 5.5 (0.6) 5.6 (0.5) Aspartic Acid 3.5 (.6) 3.8 (.4) 7.0 (.4) Threonine 2.3 (0.3) 2.9 (0.3) 5.6 (0.5) Serine 8.3 (.0) 4.5 (.5) 3.7 (.) Glutamic acid 85.5 (0.3) 5.5 (2.) 53.4 (2.4) Citrulline 4.0 (.7) 5. (.6) 9. (.5) Cysteine 2.6 (.5) 3.2 (.4) 2.7 (.0) Methionine 2.3 (0.3) 2.7 (0.3) 2.0 (0.2) Isoleucine 56.8 (6.9) 60.8 (6.4) 72.5 (5.9) Leucine 7.5 (2.) 8.5 (.9) 29.3 (2.4) Phenyalanine 7.5 (0.9) 5.5 (0.6) 8.3 (0.7) Histidine 522.5 (63.) 578.0 (60.6) 740.0 (59.9) Tryptophane 30.0 (3.6) 45.0 (4.7) 75.4 (6.) Carnosine.2 (0.) 3.5 (0.4) 5.7 (0.5) Ornithine 3.7 (0.4) 4. (0.4) 7.5 (0.6) Lysine 37.5 (4.5) 47.3 (5.0) 5.4 (4.2) Arginine 9.0 (.) 7.3 (0.8) 6.0 (.3) Total 827.7 (99.8) 953. (00.0),235.2 (00.2) Percentage (%) to total free amino acid content. Table 7. Sensory evaluation of canned Kwamaegi Cololabis saira using red pepper paste with vinegar sterilized at various s 8 min 0 min 2 min Color 3.3±0.6 a 3.2±0.6 a 3.2±0.7 a Odor 3.±0.5 a 3.2±0.8 a 3.2±0.5 a Taste 3.±0.6 a 3.0±0.9 a 3.±0.4 a Texture 3.±0.4 a 3.2±0.9 a 3.3±0.2 a Over all acceptance 3.3±0.6 a 3.2±0.9 a 3.3±0.5 a 5scales, = very poor, 2 = poor, 3 = acceptable, 4 = good, 5 = very good. 2 Means within each row followed by the same letter are not significantly different (P<0.05). 관능적특성,, 0 5 Table 7. Fo 8, 0, 2,,,,.,. Fo 8. 사사 20 (RP- 20-AQ-000) References AOAC. 995. Official Methods of Analysis. 6th ed. Association of Official Analytical Chemists. Washington DC, 69-74. APHA. 970. Recommended procedures for the bacteriological examination of sea water and shellfish. 3rd ed. Am Pub Health Accoc Inc Brodway, New York, U.S.A.,7-24. Buttkus H. 967. The reaction of myosin with malonaldehyde. J Food Sci 32, 432-434. Cho YB, Kim SH, Lim JY and Han BH. 996. Optimal sterilizing condition for canned ham. J Korean Soc Food Nutr 25, 30-309. Cho YD, Kim JA and Oh SH. 2000a. The study of the Kwamaegi preference in pohang. Korean J Food and Nutr 3, 255-262. Cho YD, Kim JA and Oh SH. 2000b. The study of the taste and the intake-frequency for Kwamaegi - Centering around Kyungbuk regions. Korean J Food Nutr 3, 585-594. Cho KH, Lee JW, Kim JH, Ryu GH, Yook HS and Byun MW. 2000c. Improvement of the hygienic quality and shelf-life of Kwamegi from cololabis saira by gamma irradiation. Korean J Food Sci 32, 02-06. Jang MS, Park HY, Byun HS, Park JI, Kim YK, Yoon NY and Nam CS. 200. The nutrient composition of commercial Kwamegi admixed with functional ingredients. Korean J Food Preser 7, 59-525. Jung YK, Oh SH and Kim SD. 2007. Fermentation and quality characteristics of Kwamaegi added Kimchi. Korean J Food Preser 4, 526-530. Kim DJ, Lee JW, Cho KH, Yook HS and Byun MW. 2000b. Quality properties of gamma irradiated Kwamegi (semidried Cololabis saira), Korean J Food Sci Technol 32, 28-
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