과메기통조림의 제조 및 특성 3. 토마토페이스트소스첨가 과메기통조림의 제조 및 특성 (Processing and Characteristics of Canned Kwamaegi 3. Processing and Characteristics of Canned Kwamaegi using tomato paste sauce)

서지정보

· 발행기관 : 한국수산해양교육학회
· 수록지 정보 : 수산해양교육연구 / 25권 / 6호 / 1348 ~ 1359페이지
· 저자명 : 박태호, 권순재, 이인석, 이재동, 윤문주, 백광호, 노윤이, 공청식, 김정균

초록

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood.
It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ω-3 fatty acid.
This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into 2x3 cm lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at 100℃. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added 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%).
The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.)in a steam system retort at 121℃. pH, VBN, amino-N, total amino acid, free amino acid, color value (L,a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics.
The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

영어초록

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood.
It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ω-3 fatty acid.
This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into 2x3 cm lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at 100℃. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added 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%).
The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.)in a steam system retort at 121℃. pH, VBN, amino-N, total amino acid, free amino acid, color value (L,a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics.
The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

참고자료

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