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KMID : 1024420210250030264
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Food Engineering Progress
2021 Volume.25 No. 3 p.264 ~ p.271
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Effect of Brine Treatment Conditions with Fermented Product and Drying Time on Quality Characteristics of Croceine Croaker Gulbi
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Seo Ye-Seul
Lee Ho-Woo
Kim Suk-Jung
Woo Jae-Geol
Yang Eun-Ju
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Abstract
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This study was carried out to analyze the quality characteristics of croceine croaker Gulbi according to brine treatment and drying time. To develop a brine agent for croceine croaker, the effect of fermented product (mixed soybean and anchovy) content (0, 0.5, 1, 3, 5%), and salinity (3, 5, 7, 9%) in brine agent on quality characteristics of croceine croaker Gulbi were investigated. The DPPH and ABTS radical scavenging activities of the brine agent and croceine croaker Gulbi increased according to the content of the fermented product. Also, the content of amino-type nitrogen increased, and VBN, TBARS, and acid values decreased according to the content of the fermented product. Because there was no significant difference in quality characteristics at contents above 1%, the content of fermented product for bine agent was selected as 1%. As the salinity of the brine agent increased, the content of amino-type nitrogen increased, while histamine, VBN, TBARS, and acid values decreased. As a result of salinity evaluation, 7% salinity with the best quality improvement effect was selected. This study further investigated the effects of drying time on the quality characteristics of croceine croaker Gulbi. Results indicated that the drying for 72 h have a significant quality advantage in croceine croaker Gulbi processing.
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KEYWORD
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croceine croaker, Gulbi, brine, drying time, quality characteristics
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