Processing and Characteristics of Canned Kwamaegi - 2. Processing and Characteristics of Canned Boiled Kwamaegi

Park, Tae-Ho; Noe, Yu-Ni; Lee, In-Seok; Kwon, Soon‐Jae; Yoon, Ho-Dong; Kong, Cheung-Sik; Oh, Kwang-Soo; Choi, Jong-Duck; Kim, Jeong-Gyun

doi:10.13000/jfmse.2012.24.6.833

Cited by 8 publications

(5 citation statements)

References 4 publications

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“…Table 3 . (L ), (a ), (b ) (⊿E) 34.5, 3.0, 8.7 62.9 , , 41.1-41.8, 3.9-5.0, 13.2-14.9 59.4-59.7 , , . (Yoon et al, 2011), (Park et al, 2012b) (Park et al, 2013) Fo hardness .…”

Section: 일반성분 조성 Ph 및 휘발성염기질소 함량mentioning

confidence: 99%

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Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Red Pepper Paste with Vinegar

권순재¹,

윤문주²,

이재동³

et al. 2014

Korean Journal of Fisheries and Aquatic Sciences

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A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, saltfermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at 5°C for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at 121°C. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar. Japan, 1960) . TBA 값, 아미노질소 함량 및 염도의 변화 Table 3 . (L ), (a ), (b ) (⊿E) 34.5, 3.0, 8.7 62.9 , , 41.1-41.8, 3.9-5.0, 13.2-14.9 59.4-59.7 , , . 색조

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“…Table 3 . (L ), (a ), (b ) (⊿E) 34.5, 3.0, 8.7 62.9 , , 41.1-41.8, 3.9-5.0, 13.2-14.9 59.4-59.7 , , . (Yoon et al, 2011), (Park et al, 2012b) (Park et al, 2013) Fo hardness .…”

Section: 일반성분 조성 Ph 및 휘발성염기질소 함량mentioning

confidence: 99%

“…Japan, 1960) . (Noe et al, 2011), (Yoon et al, 2011), (Park et al, 2012a), (Park et al, 2012b), (Park et al, 2013) 121 115…”

mentioning

confidence: 99%

Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Red Pepper Paste with Vinegar

권순재¹,

윤문주²,

이재동³

et al. 2014

Korean Journal of Fisheries and Aquatic Sciences

Self Cite

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“…Park et al (2013) Fo 8, 10 12 14.0, 14.2, 14.9 mg/100 g , trimethylamine (TMA) . (Kong et al, 2009;Noe et al, 2011a;Yoon et al, 2011;Park et al, 2012b;Park et al, 2012a).…”

Section: 서 론mentioning

confidence: 99%

Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Tomato Paste Sauce

Kwon¹,

Lee²,

Yoon³

et al. 2014

Korean Journal of Fisheries and Aquatic Sciences

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This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at 5℃ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at 16±1℃. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at 121℃, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.

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“…(Noe et al, 2011a;Noe et al, 2011b;Yoon et al, 2011;Park et al, 2012a;Park et al, 2013 (Buttkus, 1967). Oh et al (1991) Cho et al (1996) , , , Fo .…”

Section: 휘발성염기질소 Tba 값 및 아미노질소mentioning

confidence: 99%

Processing and Characteristics of Canned Kwamaegi Cololabis saira using Red Pepper Paste with Vinegar

Kwon¹,

Park²,

Lee³

et al. 2014

Korean Journal of Fisheries and Aquatic Sciences

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Processing and Characteristics of Canned Kwamaegi - 2. Processing and Characteristics of Canned Boiled Kwamaegi

Cited by 8 publications

References 4 publications

Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Red Pepper Paste with Vinegar

Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Red Pepper Paste with Vinegar

Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Tomato Paste Sauce

Processing and Characteristics of Canned Kwamaegi Cololabis saira using Red Pepper Paste with Vinegar

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