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KMID : 0380619940260040422
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 4 p.422 ~ p.427
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The Quality of Salted and Semi - Dried Mackerel Processed by Cold Osmotic Dehydration during Storage
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Abstract
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The quality of salted and semi-dried mackerel prepared by cold osmotic dehydration using a high osmotic pressure resin during storage at 5?1 C was evaluated. The moisture contents in salted and semi-dried mackerel decreased in. range of 4 during storage. The brown pigment formation content and peroxide value of salted and semi-dried mackerel prepared by osmotic dehydration were more lower than those of salted and semi-dried mackerel prepared by traditional drying methods such as sun-drying, hot-air drying and cold air drying. The viable cell count and histamine contents of cold osmotic dried products were much lower and revealed a tendency to increase during storage, but even these values after storage of 15 days showed that the salted and semi-dried mackerel was safety in respect of food sanitation. The ratio of saline soluble nitrogen to total nitrogen in cold osmotic dried products were higher than that of traditional dried products during storage. Judging from the results of chemical and sensory evaluation, shelf-life of salted and semi-dried mackerel by cold osmotic drying were more longer than tf at of salted and semi-dried mackerel prepared by traditional drying.
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KEYWORD
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