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KMID : 1134820110400020235
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 2 p.235 ~ p.244
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Changes in Quality of Salted and Dried Brown-Croaker Product Prepared with Deep Seawater Salt
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Joo Dong-Sik
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Abstract
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The physicochemical properties and quality changes in salted and dried brown croaker products using deep seawater salt were investigated for preparation with different pretreatment, salting and drying conditions. Optimum salt concentration, salting time and drying time for product were 20% of body weight, 12 hrs at room temperature (25±2℃), and 24 hrs at 30±2℃, respectively. The volatile basic nitrogen (VBN), peroxide value (POV), viable cell count and acid value (AV) of viscera and blade removed products were 18.9~22.4 ㎎%, 21.0~32.5 meq/L, and 2.3~4.4 ㎎/㎖, 2.0~3.5×10³ CFU/g, respectively and only viscera removed products were 31.2~38.1 ㎎%, 40~55.2 meq/L, 7.0~11.5 ㎎/㎖, 4.1~5.5×10³ CFU/g, respectively. Changes in quality of salted and dried brown croaker products were investigated during storage at room temperature and 5±2℃. The POV, AV and viable cell counts of salted and dried brown croaker products increased in commercial salt used and only viscera removed products compared with deep seawater salt used and viscera and blade removed productsduring storage time. Results in this study showed that the deep seawater salt was very effective for quality control of salted and dried brown croaker products and pretreatment method was a very important factor for preparation products. The optimum conditions for preparation of salted and dried brown croaker product were 20% of body weight for salt concentration, 12 hrs at 25±2℃ for salting time, and 24 hrs at 30±2℃ for drying time. Optimum storage time for quality maintenance was 14 days at 5±2℃.
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KEYWORD
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deep seawater salt, brown croaker, salted and dried product
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