Preparation of Seasoned and Semi-dried Horse Mackerel by Cold Air Drying and Quality of Its Product during Partially Frozen Storage

냉풍건조에 의한 전갱이 조미 반건품(半乾品)의 제조 및 빙결점 동결 저장 중 품질안정성

An attempt was made in this study to investigate the possibility of processing seasoned and semi-dried horse mackerel (Tracharus japonnicus) and to examine its keeping quality, by analyzing the factors such as water content, pH, volatile basic nitrogen, viable cell count, peroxide value, color value and sensory evaluation. For processing of the seasoned and semi-dried product, optimum conditions of drying temperature and drying time were $20^{\circ}C$ and 4 hr, respectively, under $50{\pm}5%$ of relative humidity and 2 m/sec of air blast speed. The shelf-life of the products, vacuum-packaging method in nylon/polyethylene/linear low density polyethylene $(0.015/0.045/0.04\;{\mu}m)$ film bag, was 42 days during storage at $-3{\pm}0.5^{\circ}C$, while that of unpackaged one was only 28 days.

전갱이의 조미 반건품을 대량으로 생산하기 위한 기초자료를 얻기 위해, 전갱이를 조미 반건조한 후 나일론+폴리에틸렌+선형 저밀도폴리에틸렌$(0.015/0.045/0.04\;{\mu}m)$의 적층필름으로 진공포장하여 빙결점 동결$(-3{\pm}0.5^{\circ}C)$ 저장하면서 저장 중의 품질변화를 비교 검토하였다. 전갱이 조미 반건품을 제조하기 위한 가장 적합한 건조온도 및 시간은 상대습도 $50{\pm}5%$, 풍속 2m/sec 조건에서 각각 $20^{\circ}C$ 및 4시간이었으며 진공포장제품의 저장기한은 42일이었고 비포장제품의 경우는 28일이었다.