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Quality Characteristics and Storage Stability of Semi-Dried Silver Pomfret (Pampus argenteus) Processed with Treatment of High Hydrostatic Pressure

고압 처리 후 가공한 반건조 병어의 품질특성과 저장성

  • Kim, Min-Ji (Research Group of Convergence Technology, Korea Food Research Institute) ;
  • Lee, Soo-Jeong (Dept. of Food & Nutrition, Bucheon University) ;
  • Kim, Chong-Tai (Research Group of Convergence Technology, Korea Food Research Institute)
  • 김민지 (한국식품연구원 융합기술연구단) ;
  • 이수정 (부천대학교 식품영양과) ;
  • 김종태 (한국식품연구원 융합기술연구단)
  • Received : 2014.07.24
  • Accepted : 2014.09.20
  • Published : 2014.10.31

Abstract

We investigated the quality characteristics and resulting sensory evaluation of semi-dried silver pomfret treated with high hydrostatic pressure (HHP) processing and brining for 14 days at 4 and $10^{\circ}C$ to evaluate the effects of treatment with HHP processing. HHP treatment and brining could cause compaction of fibers and the space between muscle. The G' values of all samples were higher than the G" values and the tan ${\delta}$ values of the tissue ranged from 0.222 to 0.251 with no further changes observed during storage. HHP treatment and brining significantly increased the total color difference, and the HHP and brine-treated group scored significantly higher than the others in terms of sensory evaluation. HHP treatment combined with brining could have a significant effect on the quality characteristics of the semi-dried products and their storage stability, and it is suggested from the results that they may have the potential to satisfy the requirements to produce commercially marketable food grade products.

Keywords

high hydrostatic pressure;brining;semi-drying;quality characteristics;storage stability

Acknowledgement

Supported by : 미래창조과학부

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