Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Processing and Characteristics of Canned Kwamaegi Cololabis saira using Red Pepper Paste with Vinegar

초고추장첨가 과메기통조림의 제조 및 특성

  • Kwon, Soon-Jae (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Tae-Ho (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Jae-Dong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Yoon, Moon-Joo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kong, Cheung-Sik (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Je, Hae-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Jung, Jae-Hun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jeong-Gyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 권순재 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 박태호 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 이재동 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 윤문주 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 공청식 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 제해수 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 정제헌 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김정균 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2014.10.02
  • Accepted : 2014.10.24
  • Published : 2014.10.31
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Abstract

Kwamaegi is a traditional Korean seafood made from the flesh of Pacific saury Cololabis saira. It is recognized as a valuable, healthy food containing the ${\omega}$-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). This study was conducted in order to obtain basic data for application to the canning process of Kwamaegi using red pepper paste with vinegar. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths and 90 g was put into cans (301-3). Then, 60 g of water was added and precooked for 10 minutes at $100^{\circ}C$. The water was drained after precooking. The precooked Kwamaegi was packed into cans, and 60 g of red pepper paste with vinegar was added. The cans were seamed using a vacuum seamer, then sterilized for differing times (8-12 minutes) in a steam system retort at $121^{\circ}C$. Parameters such as: pH, TVB-N, amino-N, total amino acid content, free amino acid content, color value (L, a, b), texture profile, TBA value, mineral content, sensory evaluation and viable bacterial count of the product produced under varying sterilization times (8-12 minutes) were measured. There were no remarkable differences between sterilization conditions and textural characteristics. The results showed that product sterilized for 8 minutes proved to be the most desirable.

Keywords

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