Journal of Fisheries and Marine Sciences Education (수산해양교육연구)

The Korean Society for Fisheries and Marine Sciences Education (한국수산해양교육학회)
권호 표지

Preparation and Characterization of Canned Kwamaegi(I) - Preparation and Characterization of Canned Seasoned Kwamaegi -

과메기 통조림의 제조 및 특성(I) - 조미과메기 통조림의 제조 및 특성을 중심으로 -

  • Yoon, Ho-Dong (National Fisheries Research & Development Institute) ;
  • Shim, Kil-Bo (National Fisheries Research & Development Institute) ;
  • Noh, Yu-Ni (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University) ;
  • Kong, Cheung-Sik (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University) ;
  • Nam, Dong-Bae (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University) ;
  • Park, Tae-Ho (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University) ;
  • Kim, Jeong-Gyun (Department of Food science & Technology/Institute Marine Industry, Gyeongsang National University)
  • 윤호동 (국립수산과학원) ;
  • 심길보 (국립수산과학원) ;
  • 노윤이 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 공청식 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 남동배 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 박태호 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김정균 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2011.09.28
  • Accepted : 2011.11.20
  • Published : 2011.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at $100^{\circ}C$. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. The factors such as 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 seasoned Kwamaegi produced with 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 most economical.

Keywords

References

  1. 小原哲二郞, 鈴木隆雄, 岩尾裕之(1982). 食品分析ハンドブツク, 建帛社, 東京, 264-267.
  2. AOAC.(1995). Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. 69-74.
  3. Ahn, C. B., Lee, E. H., Lee, T. H. and Oh, K. S.(1986). Quality comparison of canned and retort pouched sardine, Bull. Korean Fish, Soc., 19(3), 187-194.
  4. A.P.H.A.(1970). Recommended procedures for the bacteriological examination of sea water and shellfish, 3rd. ed., Am. Pub. Health Accoc. Inc. Brodway. New York, 17-24.
  5. Cho, Y. B., Kim, S. H., Lim J. Y. and Han, B. H.(1996). Optimal sterilizing condition for canned ham, J. Korean Soc. Food Nutr., 25(2), 301-309.
  6. Cho, Y. D., Kim, J. A. and Oh, S. H.(2000a). The study of the Kwamaegi preference in pohang, Korean J. Food & Nutr., 13(3), 255-262.
  7. Cho, K. H., Lee, J. W., Kim, J. H., Ryu, G. H., Yook, H. S. and Byun, M. W.(2000b). Improvement of the hygienic quality and shelf-life of kwamegi from cololabis seira by gamma irradiation, Korean J. Food Sci., 32(5). 1102-1106.
  8. Ha, J. H., Song, D. J., Kim, P. H., Heu, M. S., Cho, M. L., Sim, H. D., Kim, H. S. and Kim, J. S.(2002). Changes in food components of top shell, omphalius pfeifferi capenteri by thermal processing at high temperature, J. Korean Fish. Soc., 35(2), 166-172.
  9. Hashimoto, Y. and Okaichi, T.(1957). On the determination of TMA and TMAO, Bull. Japan. Soc. Sci. Fish., 23, 269-272. https://doi.org/10.2331/suisan.23.269
  10. Jang, M. S., Park, H. Y., Byun, H. S., Park, J. I., Kim, Y. K., Yoon, N. Y. and Nam, C. S.(2010). The nutrient composition of commercial Kwamegi admixed with functional ingredients, Korean J. Food Preserv., 17(4), 519-525.
  11. Jo. H. S.(2003). Fishing conditions and catch characteristics of pacific saury stick-help dip net fishery in the north pacific ocean. Pukyong National University.
  12. Jung, Y. K., Oh, S. H. and Kim, S. D.(2007). Fermentation and quality characteristics of Kwamaegi added Kimchi, Korea J. Food Preserv., 14(5), 526-530.
  13. KFDA(2011). Korean food standards codex, Korea Food and Drug Administration, Seoul, Korea
  14. KOAC(1997). Korea Official Method of Analysis. Ministry of Health and Welfare. Korea.
  15. Kong, C. S.(2011). Commercial sterilization condition of canned oyster and quality characteristics of canned boiled oyster in bamboo salt. PhD Thesis. Gyeongsang National University, Tongyeong, Korea.
  16. KSFSN.(2000a). Handbook of experimental in food science and nutrition, Hyoil pub. Co., Seoul, 625-627.
  17. Kim, D. S., Cho, M. R., Hong, Ahn. and Kim, H. D.(2000a). The preparation of canned pufferfish and Its keeping stability, Korean J. Food Nutr., 13(2), 181-186.
  18. Kim, D. J., Lee, J. W., Cho, K. H., Yook, H. S. and Byun, M. W.(2000b). Quality properties of gamma irradiated Kwamegi (semi-dried Cololabis seira), Korean J. Food Sci. Technol., 32(5), 1128-1134.
  19. Lee, H. J., Oh, S. H. and Choi, K. H.(2008a). Studies on the general composition, rheometric and microbiological change of pacific saury, cololabis saira Kwamaegi on the storage temperatures and durations, Korean J. Food & Nutr., 21(2), 165-175.
  20. Lee, H. J., Oh, S. H., Jeong, J. S. and Choi, K. H.(2008b). Studies on the rancidity of pacific saury, coloabis saira Kwamaegi on the storage temperatures and durations, Korean J. Food & Nutr., 21(4), 477-484.
  21. Noe, Y. N., Kong, C. S., Yoon, H.D., Lee, S. B., Nam, D. B., Park, T. H., Kwon, D. G. and Kim, J. G.(2011). Preparation and keeping quality of canned sea mussel using tomato paste, J. Fish. Mar. Sci. Edu., 23(3), 410-424.
  22. Oh, K. S., Kim, J. G. Kim, I.S. and Lee, E. H.(1991b). Changes in food components of dark, white-fleshed fishes by retort sterilization processing, 2. Changes in lipid components, Bull. Korean Fish. Soc., 24(2), 130-136.
  23. Oh, S. H. and Kim, D. J.(1995). The change in content of constitutive lipid and fatty acid of pacific saury during natural freezing dry(kaw mae kee), Korean, J. Food & Nutrition., 8(3), 239-252.
  24. Oh, S. H., Kim, D. J. and Choi, K. H.(1998a). Changes in compositions of pacific saury(Cololabis seira) Flesh during drying for production of Kwamaegi 1. changes in general composition and lipid components, J. Korean Soc. Food Sci. Nutr., 27(3), 386-392.
  25. Oh, S. H. and Kim, D. J.(1998). Change of nucleotides, free amino acids in Kwamaegi flesh by different drying for pacific saury, Cololabis saira, Korean J. Food & Nutr., 11(2), 249-255.
  26. Steel, R. G. D. and Torrie, J. H.(1980). Principle and procedures of statistics, 1st ed. Tokyo. McGraw-Hill Kogakusha, 187-221.
  27. Shin, K. O., Oh, S. H. and Kim, S.D.(2007). Quality characteristics of chitosan-ascorbate treated Kwamaegi prepared by vacuum drying and lowering effect of serum lipids in rats fed high fat diets, Korean J. Food Preserv. 14(6), 669-675.
  28. Tarladgis, B. G., Watts, M. M. and Younathan, M. J.(1960). A distillation method for quantitative determination of malonaldehyde in rancid food, J. Am. Oils Chem. Soc., 37, 44-48. https://doi.org/10.1007/BF02630824
  29. Uhei, N., Sumiko, K. and Kunitoshi, S.(1990). Effect of pacific saury(Coloabis seira) on serum cholesterol and component fatty acid in humans. Eiyogaku. Zasshi., 48, 233-236. https://doi.org/10.5264/eiyogakuzashi.48.233
  30. Yook, H. S., Chung, Y. J., Song, H. P., Lee, J. W. and Byun, M. W.(2004). Genotoxicological safety of gamma-irradiated Kwamegi(semi-dried cololabis seira), J. Korean. Soc. Food Sci. Nutr., 33(1), 182-192. https://doi.org/10.3746/jkfn.2004.33.1.182
  31. Yoon, M. S., Kim, H. J., Kwon, H. P., Shin, J. H., Jung, I. K., Heu, M. S. and Kim, J. S.(2009). Biogenic amine content and hygienic quality characterization of commercial Kwamegi, Korea J. Fish Aquat. Sci., 42(5), 403-410. https://doi.org/10.5657/kfas.2009.42.5.403
  32. Yoon, M. S., Heu, M. S. and Kim, J. S.(2010). Fatty acid composition, total amino acid and mineral contents of commercial Kwamegi, Korea J. Fish Aquat Sci., 43(2), 100-108. https://doi.org/10.5657/kfas.2010.43.2.100