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KMID : 1134820090380060773
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 6 p.773 ~ p.779
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Preparation and Physicochemical Characteristics of Abalone Meat Aged in Kochujang
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Koh So-Mi
Kim Hae-Seop
Cho Young-Chul
Kang Seong-Gook
Kim Jeong-Mok
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Abstract
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The physicochemical characteristics of abalone meat aged in Kochujang at 20℃ were studied. Moisture contents of Kochujang, which contained raw, roasted, and steamed abalone, increased to 14.9, 10.7, and 7.8%, respectively, compared to control at day 1. The moisture contents of all products were equilibrated at 53.5% approximately after 2 weeks. Hunter’s L, a, and b values increased in all products. Total microbial counts were 5.74, 5.70, and 5.83 log CFU/g in the products and increased to 0.28, 0.30, 0.11 log CFU/g, respectively, after 28 days storage at 20℃. After 8 days, the pH in the steamed abalone meat decreased gradually from 5.48 to 5.16 and the titratable acidity was the highest at day 14. Volatile base nitrogens of raw, roast, and steamed abalone were 1.4, 0.9, and 2.7 ㎎%, but the values in the Kochujang products were 14.0, 13.8, and 11.6 ㎎% at day 1, and 15.5, 13.3 and 11.3 ㎎% at day 8, respectively. Quality of the product prepared with steamed abalone was the most acceptable by sensory evaluation.
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KEYWORD
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Kochujang, cooked abalone, aged abalone, hot pepper paste, volatile base nitrogen
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