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KMID : 1011620170330030316
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 3 p.316 ~ p.324
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Quality Characteristics of Vacuum-Dried Gulbi Based on Temperature and Time
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Park Hyun-Su
Hyun Myung-Taek
Lee Ju-Hee
Kim Dae-Young
Lee Khan
Kim Hyun-Jung
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Abstract
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Purpose: Gulbi is a salted and dried yellow corvenia that is popular in Korea. In this study, yellow corvenia was vacuum-dried under two different conditions, average temperatures of 48°C for 12 and 15 h and 54°C for 9 and 12 h. Quality characteristics of vacuum-dried Gulbi against fresh corvenia were investigated.
Methods: Moisture content, water activity, salt concentration, pH, acidity, volatile basic nitrogen (VBN), thiobarbituric acid-reactive substances (TBARS), and fatty acid composition of Gulbi were evaluated.
Results: Moisture contents of fresh corvenia and four types of vacuum-dried Gulbi were 67.37, 31.51, 13.62, 35.17, and 10.05%, respectively. The pH values were in the range of pH 6.70-6.98. The VBN values of Gulbi vacuum-dried at the higher temperature range were greater than those of Gulbi at the lower temperature range. The TBARS of Gulbi increased after vacuum drying (p<0.05). Palmitic acid, palmitoleic acid, oleic acid, and docosahexaenoic acid were the main fatty acids of Gulbi.
Conclusion: These results indicate that the quality of vacuum-dried Gulbi is dependent on the drying conditions including temperature and time.
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KEYWORD
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yellow corvenia, Gulbi, vacuum drying, moisture content, quality characteristics
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