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물엿 첨가에 의한 젓갈의 유통기간 연장에 관한 연구 3. 물엿 첨가에 의한 저염오징어 젓갈 저장 중의 성분변화
장미순(Mi sun JANG),고명호(Byeong Ho KOH),신석우(Suk U SHIN) 전남대학교 수산과학연구소 1999 수산과학연구소논문집 Vol.8 No.-
For the shelf life extension according to the storage periods of 5, 15, and 25℃ in low salted squid-jeotkal using corn syrup 25%, this study carried out. In order to judge the value as a trademark in the course of the storing periods at 5℃, 15℃ and 25℃, volatile basic nitrogen (VBN), pH, NH₂-N, NH₃-N, water activity(AW), brix and general components were investigated. The results were as follow. The concentration of moisture, protein, Ash, Aw, VBN and salinity were little above in the control than in 25% corn syrup and seasoning but brix lowed in the control. the initial VBN of the control and additive at 5℃ was each 18.65 and 17.80㎎/100g but 78.95 and 42.21㎎/100g in the 50 days of storage. VBN of control at 15℃ was 100㎎/100g in the 25 days and additive 92.48㎎/100g in 45 days. These of control and additive at 25℃ were each 100㎎/100g in the 12 days and in the 18 days. pH of control at 15℃ and 25℃ lowed less than pH 5 in the 30 and 12 days, respectively. And it of additive at 5℃, 15℃, and 25℃ was pH 5.82 in the 50 days, 5.41 in the 45 days and less than pH 5 in the 18 days. NH₂-N and NH₃-N increased slowly at 5℃ and 15℃ but these of control and corn syrup increased as rapidly as each 400~650㎎ and 60~280㎎/100g in the storing periods of 30 days at 25℃.
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물엿 첨가에 의한 저염 오징어 젓갈의 유통기간 연장에 관한 연구 2. 물엿첨가 저염오징어 젓갈 저장 중의 미생물상의 변화
신석우(Suk U SHIN),장미순(Mi sun JANG),고명호(Byeong Ho KOH) 전남대학교 수산과학연구소 1999 수산과학연구소논문집 Vol.8 No.-
In order to prolong the period of storage, corn syrup 25% was added in low salt fermented squid-jeotkal. During the storing periods of this squid-jeotkal at 5℃, 15℃ and 25℃, total viable bacteria, proteolytic bacteria and this genus according to the period of storage were investigated. The results were as follows. Viable bacteria in the adding section and control increased in number of 4.1×10⁴ and 8.1×10⁶ CFU/g in the period of 50 days of storage at 5℃, respectively. The adding section of 15℃ was 4.7×10⁶ CFU/g during storage of 55 days and control 1.2×10⁸ CFU/g in the course of 40 days. Viable bacteria at 25℃ was more increase than at 5℃ an 15℃. So viable bacteria of the adding section and control were each 3.6×10⁷ and 4.3×10⁸ CFU/g. Proteolytic bacteria increase slowly up to 50 days of storage at 5℃ and so viable bacteria was 3.6×10³ CFU/g in the adding section and 4.8×10⁴ CFU/g in the control. These were each 100 CFU/g in 40 days at 15℃ of control and in 30 day at 25℃ of the adding section. The isolated bacteria was only staphylococcus sp. in the adding section but bacillus sp. and pseudomonas sp. besides staphylococcus sp. appeared in control.
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고명호,장미순,신석우 여수대학교 1999 論文集 Vol.14 No.2
오징어 젓갈 3kg을 원통형 회전 교반기에 넣고 물엿을 각각 10.15.20.25 및 30% 첨가한 다음 10℃ 및 20℃에서 교반하면서 1시간 간격으로 AW와 Brix를 측정하여 물엿의 침투정도와 여기에 다른 제품의 관능검사를 조사한 결과는 다음과 같다. 1. 물엿 첨가 오징어어육의 Aw는 교반시간에 따라 서서히 감소하였고 액즙은 교반 1시간 이내에 급격히 증가하다가 시간의 경과에 따라 완만히 증가하여 평행상태에 도달하였고 brix는 오징어육에서 교반초기에 급격히 증가한후 교반 시간이 경과함에 따라 완만히 증가하였으나 액즙에서는 물엿첨가량이 증가할수록 서서히 감소하는 경향을 나타내었다. 2. 물엿 농도에 따른 오징어육과 액즙의 Aw 및 brix는 물엿 105, 155에서 6시간까지 평해상태에 도달하지 않았으나 205 첨가시 6시간, 25% 첨가시 5시간 30분, 30% 첨가시 5시간 만에 평행상태에 도달하였고 이때의 Aw 및 brix의 값은 각각 0.869, 0.859, 0.847과 41.2%, 41.6%, 42.4%로 물엿첨가량이 증가할수록 Aw는 감소하였고 brix는 증가하였다 3. 물엿첨가에 따른 저염오징어 젓갈의 관능검사결과 25% 첨가하였을 때 가장 좋은 결과를 얻었다. In experiment to prolong the period of storage on the low salted squid-jeotkal using corn syrup, water activity(Aw) and brix were measured while agitating by one hour interval at 10℃ and 20℃ after putting into cylindrical agitator 3kg of ripening squid-jeotkal and con syrup of 10, 15, 20, 25 and 30%. Aw of squid meat decreased slowly according to the time elapsed and juice increased rapidly within 1 hour. Brix of squid meat increased slowly according to the time elapsed after increasing rapidly in initial of agitation and juice showed slowly decreasing tendency according to addition quantity of corn syrup. Changes of Aw and brix depended on concentration of corn-syrup does not arrival at condition of equilibrium until 6 hours in 10 and 15%. But occasion added 20, 25 and 30 % arrived at condition of equilibrium within each 6 hours, 5 hour 30 minutes and 5 hours. Value of Aw and brix on each corn syrup concentration of this time were 0.869, 0.859, 0.847 and 41.2, 41.6, 42.4%, respectively. The result of sensory evaluation for low salted squid-jeotkal using corn syrup was best in the addition of 25% corn syrup.
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