내부가열을 이용한 보장성어육(고등어) 연제품의 가공 및 제품개발에 관한 연구 : 1 . 원료·첨가물의 배합 및 가공조건 1 . Formulation and Processing Conditions

이강호,이병호,서재수,유병진,제외권,조진호,정인학 한국수산학회 1984 한국수산과학회지 Vol.17 No.5

유전가열을 이용한 내부가열로서 어육연제품을 조리·살균함과 동시에 내부수분을 확산·이탈시켜 제품의 수분활성을 조절하여 상온보장이 가능한 보장성 어묵을 가공하는 방법과 제품개발을 위한 원료첨가물의 배합 및 가공조건을 검토한 실험결과를 요약하면 다음과 같다. (1) 고등어 연육의 첨가물 배합조건은 고기풀 100에 대하여 전분(옥수수 전분) 10%, 소금 1.5%, MSG 0.6%, sorbitol 3.0%, 설탕 2.0% 일 때가 가장 적당하였다. (2) 연제품의 형상과 크기는 두께 0.8㎝, 직경 8㎝의 원반형이 균일한 가열과 팽화 및 표면경화를 막는데 가장 적당하였고 이것은 연육을 8㎝ 직경의 원주형으로 충전하여 이것을 열탕중에서 2∼3분간 가열처리하여 gel시킨 후 0.8㎝ 두께로 절단하여 만들 수 있으므로 조작이 매우 편리하였다. 동시에 열탕처리는 유전 가열시간을 단축시키는 효과도 있었다. (3) 유전가열은 5∼6분간을 2분, 1.5분, 1.5분 및 1분씩으로 간헐적으로 행하는 것이 제품의 성상과 수분활성 조절 및 살균효과가 좋았다. 1단계 가열에 의하여 확산·이탈된 수분은 60℃, 3m/sec의 열풍으로 2분간 건조하고 계속적으로 600W 전열기로 5∼6분간 가열 표면배소와 함께 최종적으로 수분활성을 조절할 수 있었다. (4) (3)과 같은 조건으로 가공한 연제품은 수분활성 0.84∼0.86, 생균수 3×10²/g 이하, TI함량 27.6㎎/g였고 texture 시험성적은 hardness 42, cohesiveness 0.53, toughness 4.6, elasticity 0.8, folding test AA였다. (5) 연제품의 일반성분 조성은 수분 40.1%, 단백질 20.8%, 지방 17.4%, 탄수화물 16.2% 및 회분 5.5% 였다. As an effort to expand the utilization of mackerel which has been thought disadvantageous to processors due to the defects in bloody dark color of meat, high content of lipid, and low stability of protein, and to develope a new type of product, so called, preservative fish meat paste, the processing method was studied in which dielectric heating was applied by means of cooking, pasteurization, dehydration, and control of water activity. The principle of this method is based on that dielectric heating can initiate a rapid dispersion or displacement of moisture in the meat tissue so that the level of water activity can be controlled by dehydration with hot air meanwhile the product is cooked, pasteurized, and texturized. And the product is finally heated with electric heaters and vacuum sealed to stabilize water activity and storage stability. In present paper, a formula for preparing the fish meat-stach paste, the conditions of dielectric heating and dehydration, shape and size of the product, and other parameters were tested to optimize the process operation. A formula of the fish meat-starch paste to provide proper textural properties and water activity was. 10% starch, 1.5% salt, 3% soybean, 0.6% MSG, 2% sucrose, and 3% sorbitol against the weight of fish meat. A proper shape and size of the product to avoid foaming and case hardening during heating was sliced disc of 8㎝ diameter×0.8㎝ thickness or 10×10㎝ square plate with 1.0㎝ thickness. The disc shape was recommemded because it resulted more uniform heating, minimum foaming and case hardening. And it was also advantageous that disc was simply provided when the fish meat disc was stuffed in the same, solidified in boiling water for 2 to 3 minutes, and sliced. Condition of dielectric heating was critical to decide the levels of sterility, water activity, and textural property of the product. The temperature at the center of the meat disc slices was raised up to 95℃ in 1.5 minutes so that continuous exposure to microwave caused expanded tissue and hardening ending up with a higher water content. Heating for 5 to 6 minutes was adequate to yield the final water activity of 0.86 to 0.83(35 to 40% moisture). It is important, however, that heating had to be done periodically, for instance, in the manner of 2.0, 1.5, 1.5, and 1.0 minute to give enough time to displace or evaporate moisture from the meat tissue. The product was dehydrated for 2 to 3 minutes by hot air of 60℃, 3 to 5m/sec and finally exposed to electric heaters for 5 to 6 minutes until the surface was roasted deep brown. These conditions of heating and dehydration resulted in a complete reduction of total plate count from an initial count of 5.3×10^6/g to less than 3×10²/g. General composition of the product was 40.1% moisture, 20.8% protein, 17.4% lipid, 16.2% carbohydrate, and 5.5% ash. Textural properties revealed folding test AA, hardness 42, cohesiveness 0.53, toughness 4.6, and elasticity 0.8.

어육(정어리) 발포건조제품가공에 관한 연구 : 2 . 제품저장중의 품질변화와 저장기간 2 . Quality Stability and Shelf - life of the Product

이강호,이병호,서재수,유병진,류홍수,송동숙,제외권 한국수산학회 1982 한국수산과학회지 Vol.15 No.4

In this part of the studies on dielectric dehydration of foamed fish-starch paste, quality stability and shelf-life of the product of which the preparation formula and processing conditions were described in previous report (Lee et al., 1982) were determined by means of accelerated reaction test. The product was stored for 50 days under the conditions of temperatures at 35, 45, and 55℃ in steady state and various water activities of 0.44, 0.52, 0.65, and 0.75, respectively. The loss of available lysine, extent of TBA value, and development of browning during the storage were measured and reaction kinetically analysed to assess quality stability and shelf-life of the product for the storage at room temperature of 25℃. Extent of browning was accelerated with the increase of water activity and temperature marking the time to reach a limit of color and flavor deterioration, or to reach brown color density of 0.17 O.D./g at 420㎚, 106 days at aw=0.44, 35℃, and 41 days at aw=0.65, 55℃. These reaction rates resulted in a prediction of shelf-life, 130 to 110 days in the storage at aw=0.44 to 0.75, 25℃. The quality limit assessed by TBA values and sensory evaluation of rancidity was 87 days at aw=0.44, 35℃ and 30 days at aw=0.75, 55℃ which gave a predicted shelf-life, 128 to 113 days at aw=0.44 to 0.75, 25℃ storage.

마른멸치 저장중의 품질저하에 미치는 포장의 영향

이강호(Kang-Ho Lee),김장량(Chang-Yang Kim),유병진(Byeong-Jin You),제외권(Yoi-Guan Jea) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.3

The effect of packaging on the quality of dried anchovy was investigated, when packed with various materials and stored at different conditions. In cases of nitrogen gas substitution or addition of antioxidant, the reaction rates of lipid oxidation, the loss of available lysine and browning of the samples sealed in aluminum laminated film bag were lower than those packed in kraft paper or polyethylene film bag while the samples without gas substitution did not reveal any great differences in the rate of the reactions. The shelf-lives of the samples computed as a function of lipid oxidation were 90, 98 and 137 days at the storage of 35℃ for the packages of kraft paper, polyethylene and aluminum film respectively. And those at 55℃ storage for the same samples were 47, 51 and 77 days. The half-lives of available lysine loss were 227, 209 and 312 days at 35℃: 83, 83 and 147 days at 55℃ for the samples respectively. And the shelf-lives determined as a function of browning reaction were 26, 27 and 49 days at 55℃. The predicted shelf-lives at 25℃ as a function of lipid oxidation were 130, 140, and 189 days for kraft paper, polyethylene and aluminum laminated film packaging: 207, 229 and 246 days for the browning reaction, and 363, 339 and 415 days for the loss of available lysine. The results suggest that the protective effect of packaging on the reactions of lipid oxidation and browning could not be aided unless the air was expelled or replaced to inert gas.

내부가열을 이용한 보장성어육(고등어) 연제품의 가공 및 제품개발에 관한 연구 2. 제품저장중의 품질변화

이강호,이병호,유병진,서재수,조진호,정인학,제외권,LEE Kang-Ho,LEE Byeong-Ho,You Byeong-Jin,SUH Jae-Soo,JO Jin-Ho,JEONG In-Hak,JEA Yoi-Guan 한국수산과학회 1984 한국수산과학회지 Vol.17 No.5

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.

계절에 따른 미더덕의 영양성분 조성에 관한 연구

이강호(Kang-Ho Lee),박천수(Cheon-Soo Park),홍병일(Byeong-Il Hong),정병천(Byung-Chun Jung),조호성(Ho-Sung Cho),제외권(Yoi-Guan Jea) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.2

미더덕의 계절에 따른 성분 조성을 분석하여 식품학적 기초자료를 얻고자 4~9월 사이에 일반성분 및 지질성분의 변화와 미더덕의 무기질 및 구성아미노산의 함량을 살펴본 결과를 요약하면 다음과 같다. 성상의 변화를 측정한 결과, 6월 초가 채취 적기라고 생각되며, glycogen 함량은 산란 직전인 6월 초에 3.7%로 최고치를 보인 후 7월에 1.6%로 최저치를 나타내었다. 단백질과 지방도 glycogen과 비슷한 경향을 보였으며, 회분은 대체로 일정한 경향을 보였다. 무기질은 Ca, Mg, Na, K, Cu, Fe, Zn이 검출되었고, 가식부에서는 Na, K, Mg, Ca이, 껍질에서는 Na, Mg, K, Ca의 순으로 함량이 많았으며, 이들 성분이 전체 무기질의 대부분을 차지하였다. Asparagine, glutamic acid, taurine, aspartic acid, lysine, glycine 등이 주요 아미노산이었으며, 이들이 전체 아마노산의 절반 이상을 차지하였다. 총지질 획분별 계절변화를 보면, 중성지질은 산란 전까지 증가하는 경향이었고, 극성지질은 다소 감소하는 경향이었다. 중성 지질, 당지질 및 인지질의 함량은 중량비로 평균하여 47.53%, 10.75% 및 41.72%였다. 중성지질은 triglyceride (59.32%), free sterol (23.52%)이 주성분이였고, 이외에 diglyceride, monoglyceride, esterified sterol, hydrocarbon, free fatty acid 등이 존재하였고, 인지질 중에는 phosphatidyl choline (49.70%), phosphatidyl ethanolamine (33.0%)이 주체를 이루고 있었고, phosphatidyl inositol, phosphatidyl serine 및 미확인 물질이 소량 존재하였다. 총지질의 주요 지방산 조성은 C_(20 : 5), C_(22:6), C_(16:0) 및 C_(16:1) 등이고, 특히 C_(20:5)(EPA) 및 C_(22:6)(DHA)이 전체의 약 30% 이상을 차지하였다. 중성 및 인지질의 지방산 조성은 총지질의 지방산 조성과 비슷하였으나, 당지질의 주요지방산 조성은 총지질과 달리 C_(16:0), C_(18:0), C_(18:1) 및 C_(16:1)의 순이었다. To study the nutritional value of warty sea squirt, Styela clava, which is one kind of urochoda and it has been used as special seafood stuffs by Korean, the seasonal variations of nutrient was investigated. The moisture content was ranged from 83.6% to 86.8% in experimental period. Maximun glycogen content showed up in June (3.7g/100g sample). The protein (N×6.25) and lipid content varied with glycogen whereas ash content was not changed remarkably, showing 2.8±0.3%. Predominant minerals in edible portion and integuments were sodium, potassium, calcium and magnesium in order. Predominant constitutional amino acids were asparagine, glutamic acid, taurine, aspartic acid, lysine and glycine and amino acids occupied 50% of the total amino acid. Proportion of nonpolar lipid to total lipid increased from April to early June while polar lipid level decresaed. The neutral lipid was composed of triglyceride (59.32%) and free sterol (23.52%), and followed by diglycerides, monoglycerides, esterified sterols and hydrocarbon, free fatty acid. The phospholipid was mainly composed with phosphatidyl choline(49.7%), and phosphatidyl ethanolamine (33.0%). The major fatty acids of the total lipid in warty sea squirt were C_(20:5)(17%), C_(22:6)(13.76%), C_(16:0)(13.91%) and C_(16:1)(12.52%).