Processing of Dried Products of Ascidian , Halocynthia roretzi

우렁쉥이 건제품 개발에 관한 연구

  • Lee, Kang-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Hong, Byeong-Il (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Jung, Byung-Chun (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Cho, Ho-Sung (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Lee, Dong-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Jung, Woo-Jin (Dept. of General Education, Chonan College of Foreign Studies)
  • 이강호 (부산수산대학교 식품공학과) ;
  • 홍병일 (부산수산대학교 식품공학과) ;
  • 정병천 (부산수산대학교 식품공학과) ;
  • 조호성 (부산수산대학교 식품공학과) ;
  • 이동호 (부산수산대학교 식품공학과) ;
  • 정우진 (천안외국어 전문대학 교양과)
  • Published : 1994.08.01

Abstract

In this study, processing of dried products of adcidian , Haocynthia roretzi, were investigated, which has been cultured in the south and east coast of Korea in recent years. Raw ascidians were shucked , gutted, soaked and then drained. Seven kinds of dried ascidian meats were prepared : boiled in 5% slat solution for 10 min and hot-air dried (A)-sun dried (B) or hot-air dried (C) after soaking for 1 min in 0.2% NaHSO3 solution , sun dried (D) or hot -air dried (G) after treating for 15 sec in 5% liquid smoke solution, and sun dried (E) or hot -air dried (F) after blanching for 30 sec in boiling 5% salt solution added with 0.2% NaHSO3. The moisture contents, water activity of the products showed little change and VBN gradually increased during storage at 25 $\pm$2$^{\circ}C$. The TBA and POV values of the liquid smoked dried ascidian (product D, G0 were considerably lower than those of others, In fatty acid composition 22 : 6 , 20 : 5 : 16: 0 and 18 : 1 acid were predominant. Conditions adopted in products D and G had a good antioxidative effect on highly unsatuated fatty acids during the storage. The contents of inosine and AMP of products were higher than those of other nucleotide and their related compounds. Judging from the results of chemical experiments and sensory evaluation, the sample A, D and G were most desirable and they could be preserved more than 120 days at room temperature(25$\pm$2$^{\circ}C$).

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