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KMID : 1134820070360111458
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 11 p.1458 ~ p.1464
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Storage and Acceptability of a Smoked Sebastes schlegeli Product
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Lee In-Sung
Chang Hae-Choon
Kim In Cheol
Chae Myoung-Hee
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Abstract
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This study was conducted to develope a new type of ready-to-eat smoked Sebastes schlegeli product with high acceptability and extended shelf-life. A Sebastes schlegeli was salted at 4% salt concentration for 6 hr at 4℃. The cold smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at 22～24℃ followed by smoking for 2 hr at 22～24℃. The warm smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at 22～24℃, smoking for 2 hr at 22～24℃, and smoking again for 30 min at 47～50℃. The rancidity of the smoked Sebastes schlegeli did not change after 1 year storage at -20℃ by monitering the iodine value, peroxide value, and acid value. The number of viable cells in the cold and warm smoked samples were counted as 7.4×10? and 6.2×10? CFU/g, respectively. Viable cells were not detected after 1 year of storage at -20℃. The sensory evaluations of the pr℃essed Sebastes schlegeli showed that elastic texture increased with smoking as compared to with salting. There were no significant differences between cold and warm smoking in terms of sweetness, elastic texture, color, and smoke flavor. However, for overall accept-ability, preference were in the oder of cold smoked, warm smoked, and salted.
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KEYWORD
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Sebastes schlegeli, cold smoking, warm smoking, fish storage
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