보일드 붕장어통조림의 제조 및 품질특성 (Processing and Quality Characteristics of Canned Boiled Conger Eel Conger myriaster)

서지정보

· 발행기관 : 한국수산해양교육학회
· 수록지 정보 : 수산해양교육연구 / 31권 / 2호 / 660 ~ 672페이지
· 저자명 : 남동배, 박두현, 박진효, 박준석, 이재동, 성태종, 공청식, 김정균

초록

This study was carried out to investigate the quality characteristics of canned boiled conger eel Conger myriaster. The canned products of Sample-1 (Canned boiled conger eel in salt solution), Sample-2 (Canned boiled conger eel in bamboo salt solution) and Sample-3 (Canned boiled conger eel in mixed salt solution of salt and bamboo salt) were made. Intestines of conger eel was removed and washed, and then 100 g of sample was put into cans (301-3). And seamed by using a vacuum seamer, and then sterilized for 40 min at 118℃ (Fo 8 min) in a steam system retort. Parameters such as: microbial growth, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value (L, a, b), texture profile, total amino acid content, free amino acid content, mineral content, sensory evaluation of the product were measured in the three products. As a result of the sensory evaluation, the shape, color and texture of Sample-1 were similar to those of Sample-2 and Sample-3, while the overall acceptance of Sample-3 were estimated to be best.

영어초록

This study was carried out to investigate the quality characteristics of canned boiled conger eel Conger myriaster. The canned products of Sample-1 (Canned boiled conger eel in salt solution), Sample-2 (Canned boiled conger eel in bamboo salt solution) and Sample-3 (Canned boiled conger eel in mixed salt solution of salt and bamboo salt) were made. Intestines of conger eel was removed and washed, and then 100 g of sample was put into cans (301-3). And seamed by using a vacuum seamer, and then sterilized for 40 min at 118℃ (Fo 8 min) in a steam system retort. Parameters such as: microbial growth, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value (L, a, b), texture profile, total amino acid content, free amino acid content, mineral content, sensory evaluation of the product were measured in the three products. As a result of the sensory evaluation, the shape, color and texture of Sample-1 were similar to those of Sample-2 and Sample-3, while the overall acceptance of Sample-3 were estimated to be best.

참고자료

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