Food Science and Biotechnology

  • 제16권4호
  • /
  • Pages.520-525
  • /
  • 2007
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  • 1226-7708(pISSN)
  • /
  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Comparative Analysis of the Physicochemical Properties of Sun-dried and Natural Cyclic Freeze-Thaw Dried Alaska Pollack

  • Kim, Jong-Hwan (Food Science Institute, and School of Food and Life Science, Inje University) ;
  • Choi, Hee-Sun (Food Science Institute, and School of Food and Life Science, Inje University) ;
  • Lee, Sang-Hyun (Food Science Institute, and School of Food and Life Science, Inje University) ;
  • Hong, Jeong-Hwa (Food Science Institute, and School of Food and Life Science, Inje University) ;
  • Kim, Jae-Cherl (Food Science Institute, and School of Food and Life Science, Inje University)
  • 발행 : 2007.08.31
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초록

The physicochemical properties of sun-dried and cyclic freeze-thaw dried Alaska pollack were analyzed to compare the 2 drying processes. The moisture content and water activity of sun-dried Alaska pollack were higher than cyclic freeze-thaw dried and 1 year-aged cyclic freeze-thaw dried Alaska pollack (hwangtae). The relatively low temperatures used in cyclic freeze-thaw drying retards lipid oxidation compared to sun drying based on the acid and peroxide values, and the levels of thiobarbituric acid-reactive substances (TBARS) in the dried fish. The water holding capacity of cyclic freeze-thaw dried Alaska pollack aged for 1 year (hwangtae) under ambient conditions at the drying location was higher than that of sun-dried Alaska pollack. The swelling of myofibrilar filaments during cyclic freeze-thaw drying may be responsible for the softening of the dried muscle protein. Aging the cyclic freeze-thaw dried Alaska pollack for 1 year contributed to an increased yellowish color of the hwangtae.

키워드

참고문헌

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