Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지
DOI QR코드

DOI QR Code

Manufacturing Characteristics of Semi-Dried Sea Cucumber Flakes

반건조 해삼플레이크의 제조 특성

  • Oh, Chul-Hwan (Dept. of General Education, Korea National College of Agriculture and Fisheries) ;
  • Kang, Chang-Soo (Dept. of General Education, Korea National College of Agriculture and Fisheries)
  • 오철환 (국립한국농수산대학 교양공통과) ;
  • 강창수 (국립한국농수산대학 교양공통과)
  • Received : 2017.06.13
  • Accepted : 2017.06.26
  • Published : 2017.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the optimum conditions and obtained the basic data for processing semi-dried sea cucumber flakes. During the boiling process, the weight and length of the sea cucumber decreased to 45.61% and 55.87%, respectively. Thereafter, there was a gradual decrease in the weight and length of the sea cucumber, which were finally maintained at 30.00% and 50.93%, respectively. The moisture content during drying was 38.37% after 3 hours at $60^{\circ}C$, and 36.56% after 5 hours at $30^{\circ}C$. However, the decrease in moisture content was slowly at 60 hours and $4^{\circ}C$, reaching a final value of 68.9%. The length of boiled sea cucumber during drying decreased to 66.35% after 11 hours at $60^{\circ}C$, and 68.90% after 24 hours at $30^{\circ}C$. The chromaticity and hardness tended to increase during the drying process. Moisture content and water activity of sea cucumber flakes decreased from 81.48% (0.963) to 33.50% (0.763), respectively, after 3 hours at $60^{\circ}C$. Following this, the moisture content and water activity continuously decreased to 30.75% (0.608) at 4 hours and 19.47% (0.437) at 5 hours, respectively. The overall acceptance score was 4.11 and 3.89 for 4 hours dry sample and 5 hours dry sample, respectively. However, the score was not statistically significant.

Keywords

References

  1. Cho, D. J., Hur, J. H., & Chung, S. Y. (1988) Drying and shringking characteristics of food. Korean Journal of Fisheries and Aquatic Sciences, 21(1), 11-15.
  2. Chung, S. Y., Sung, N. J., & Lee, J. M. (1981). The taste compounds in fermented entrails of trepang, Stichopus Japonicus. Journal of the Korean Society of Food Science and Nutrition, 10(1), 1-16.
  3. Conand, C., & Byrne, M. (1993). A review of recent developments in the world sea cucumber fisheries. Marine Fisheries Review, 55(4), 1-13.
  4. Fisherises Information Service. Ministry of Oceans and Fisheries. Retrieved from http://www.fips.go.kr
  5. Han, B. H., Choi, S. I., Lee, J. G., Bae, T. J., & Park, H. G. (1982). Studies on food preservation by controlling water activity -II. Dehydration mechanism and water activity of filefish muscle. Korean Journal of Food Science and Technology, 14(4), 342-349.
  6. Hong, J. H., Bae, D. H., & Lee, W. Y. (2006). Quality characteristics of dried squid (Todarodes pacificus) by cold air drying process. Korean Journal of Food Science and Technology, 38(5), 635-641.
  7. Hur, J. W. (1982). Studies on the drying methods of sea foods. Korean Journal of Fisheries and Aquatic Sciences, 15(1), 207-210.
  8. Jeong, B. Y., Choi, B. D., Moon, S. K., Lee, J. S., Jeong, W. G., & Kim, P. H. (1999). Proximate composition and sterol content of 35 species of marine invertebrates. Korean Journal of Fisheries and Aquatic Sciences, 32(2), 192-197.
  9. Joung, J. T. (2017). Sea cucumber aquaculture industry developing plan (Master's thesis). Incheon National University of Korea.
  10. Jung, Y. H., & Yoo, S. S. (2014). Study of heating methods for optimal taste and swelling of sea-cucumber. Korean Journal of Food and Cookery Science, 30(6), 670-678. https://doi.org/10.9724/kfcs.2014.30.6.670
  11. Kang, H. I., & Kang, T. J. (1981). Some chemical composition of abalone and sea cucumber as affected by drying methods. Journal of the Korean Society for Applied Biological Chemistry, 24(2), 126-131.
  12. Kim, H. S., Heu, M. S., & Kim, J. S. (2006). Development of seasoned semi-dried oyster. Journal of the Korean Society of Food Science and Nutrition, 35(10), 1475-1483. https://doi.org/10.3746/jkfn.2006.35.10.1475
  13. Kim, J. H. (2000). Potential utilization of concentrated oyster cooker effluent for seafood flavoring agent. Korean Journal of Fisheries and Aquatic Sciences, 33(1), 79-85.
  14. Kim, J. H., Oh, H. G., Kang, Y. R., Park, J. W., Moon, D. I., Seo, M. Y., Park, S. H., Kang, Y. G. Choe, H. C., Park, I. S., Kim, J., Yu, K. Y., Kim, J. K., Kim, O. J., Hwang, H. Y., Ryu, D. G., Lee, Y. R., & Lee, H. Y. (2012). Improving effects of Stichopus japonicus on TNBS-induced colitis and loperamide-induced constipation in animal disease models. Journal of Physiology & Pathology in Korean Medicine, 26(5), 672-678.
  15. Kim, K. S., Ha, B. S., Bae, T. J., Jin, J. H., & Kim, H. J. (1993). Comparision of food components in the raw, cooked meat and cooked meat extracts of cookle shell-2. Korean Journal of Fisheries and Aquatic Sciences, 26(2), 111-119.
  16. Moon, J. H., Ryu, H. S., You, B. J., & Moon, S. K. (1996). Physicochemical properties and dietary effect of glycoprotein from sea cucumber(Stichopus japonicus). Journal of the Korean Society of Food and Nutrition, 25(2), 240-248.
  17. Oh, H. G., Moon, D. I., Kim, J. H., Kang, Y. R., Park, J. W., Seo, M. Y., Park, S. H., Kang, Y. G., Choe, C. H., Park, I. S., Kim, J., Yu, K. Y., Seol, E. D., Kim, O. J., & Lee, H. Y. (2012). The effects of sea cucumber as an antigastritis, anti-gastric ulcer, and anti-Helicobacter. Journal of the Korean Society of Food Science and Nutrition, 41(5), 605-611. https://doi.org/10.3746/jkfn.2012.41.5.605
  18. Oh, H. S., Kang, K. T., Kim, H. S., Lee, J. H., Jee, S. J., Ha, J. H., … & Heu, M. S. (2007). Food component characteristics of seafood cooking drips. Journal of the Korean Society of Food Science and Nutrition, 36(5), 595-602. https://doi.org/10.3746/jkfn.2007.36.5.595
  19. Park, J. Y. (2008). The change of sea-cucumber(Stichopus japonicus)' s nutritive elements in the dehydration (Master's thesis). Chonnam National University. pp 11-17.
  20. Park, S. Y., Lim, H. K., Park, S. G., & Cho, M. J. (2012). Quality and preference changes red sea cucumber (Stichopus japonicus) Kimchi during storage period. Journal of Applied Biological Chemistry, 55(2), 135-140. https://doi.org/10.3839/jabc.2011.071
  21. Ryu, H. S., Moon, J. H., & Suh, J. S. (1997). Chemical compositions of glycoprotein and chondroitin sulfates from sea cucumber(Stichopus japonicus). Journal of the Korean Society of Food Science and Nutrition, 26(1), 72-80.
  22. Shin, H. K., Kim, H. H., & Lee, W. C. (1986). Studies on the long-term preservable meat products based on the water activity control. Journal of Food Hygiene and Safety, 1(2), 115-120.
  23. Won, J. H. (1992). A study on the classification and the distribution of the Korean holothurians (Master's thesis). Ewha Womans University of Korea.
  24. Yang, C. Y. (2006). Physicochemical properties of chicken jerky with pear, pineapple and kiwi extracts. The Korean Journal of Culinary Research, 12(3), 237-250.
  25. You, B. J (1997). Changes of salmon meat texture during semidrying process. Korean Journal of Fisheries and Aquatic Sciences, 30(2), 264-270.