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KMID : 0380619940260040382
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 4 p.382 ~ p.388
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Cold Storage and Quality Stability of Ascidian , Halocynthia roretzi
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Abstract
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Because of its restrictive harve st from spring to summer, It is necessary to preserve raw ascidians, Halocynthia roretzi, for the purpose of processing regardless of season. We evaluated low Temperature tolerance of ascidian and conditions for cold storage to secure the quality of the stock. To retard the browning of meat rapidly ocl:urred after sucking, ascidians were blanched for 10 seconds in 10% boiling salt solution or dipped for 60 seconds in 0.2% NaHSO₃ solution, respectively. The samples were stored in ice, at -17 ℃ or - 34℃ for 85 days, respectively. Changes in VBN, glycogen, brown pigment formation, total carotenoid, nucleotides and their related compounds during the storage were determined, and sensory evaluation of quality was also practiced. VB1 and brown pigment formation were rapidly increased. Glycogen was gradually decreased and then not detectable after 85 days in case of ice storage. Lipophilic brown pigment was higher than hydrophilic and rapidly increased during storage. The result of sensory evaluation showed that the ascidian treated in 0.2% NaHSO₃ was good for 85 days of storage at -35℃ . Judging from the results of chemical experiment and sensory evaluation, the quality of ascidian treated in 0.2% NaHSO₃ and stored at -35℃ was better than that of other samples.
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