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토마토 페이스트 첨가 홍합통조림의 제조 및 저장중의 품질 안전성
노윤이(Yu-Ni NOE),공청식(Cheung-Sik KONG),윤호동(Ho-Dong YOON),이상배(Sang-Bae LEE),남동배(Dong-Bae NAM),박태호(Tae-Ho PARK),권대근(Dae-Geun KWON),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2011 水産海洋敎育硏究 Vol.23 No.3
This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at 118℃. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.
윤호동(Ho-Dong YOON),심길보(Kil-Bo SHIM),노윤이(Yu-Ni NOH),공청식(Cheung-Sik KONG),남동배(Dong-Bae NAM),박태호(Tae-Ho PARK),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2011 水産海洋敎育硏究 Vol.23 No.4
This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into 2x3 cm lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at 100℃. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at 121℃. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned seasoned Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is most economical.
레토르트파우치 조미 홍합의 제조 및 저장 중 품질 변화
노윤이(Yu-Ni NOH),윤호동(Ho-Dong YOON),공청식(Cheung-Sik KONG),남동배(Dong-Bae NAM),박태호(Tae-Ho PARK),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2011 水産海洋敎育硏究 Vol.23 No.4
This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at 121℃. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.
권순재(Soon-Jae KWON),이재동(Jae-Dong LEE),윤문주(Moon-Joo YOON),정재헌(Jae-Hun JUNG),제해수(Hae-Soo JE),공청식(Cheung-Sik KONG),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2014 水産海洋敎育硏究 Vol.26 No.5
Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at 5℃ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 1℃, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.
박태호(Tae-Ho PARK),노윤이(Yu-Ni NOE),이인석(In-Seok LEE),권순재(Soon-Jae KWON),윤호동(Ho-Dong YOON),공청식(Cheung-Sik KONG),남동배(Dong-Bae NAM),오광수(Kwang-Soo OH),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2012 水産海洋敎育硏究 Vol.24 No.6
This study was investigated to obtain basic data which can be applied to processing of canned seasoned sea mussel. Shell was washed and steamed for 10 min before shucking. Sea mussel meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussel 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively, and then there was sterilized for various Fo values(Fo 8~12 min) in a steam system retort at 121℃. pH, VBN, amino-N, total amino acid, free amino acid, color value, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics. The results showed that the product of filled with grape seed oil sterilized at Fo 8 min was the most desirable.
박태호(Tae-Ho PARK),노윤이(Yu-Ni NOE),이인석(In-Seok LEE),권순재(Soon-Jae KWON),윤호동(Ho-Dong YOON),공청식(Cheung-Sik KONG),오광수(Kwang-Soo OH),최종덕(Jong-Duck CHOI),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2012 水産海洋敎育硏究 Vol.24 No.6
This study was conducted to obtain basic data which can be applied to process of canned boiled Kwamaegi. Commercial Kwamaegi was cut into 2x3 ㎝ lengths, filled 90 g into can (301-3) and added with 60 g water and then precooked for 10 min. at 100℃. And water layer was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of mixed salt solution, which is mixed with salt 0.5% and bamboo salt 0.7%. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at 121℃. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned boiled Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.
박태호(Tae-Ho PARK),권순재(Soon-Jae KWON),이인석(In-Seok LEE),이재동(Jae-Dong LEE),윤문주(Moon-Joo YOON),백광호(Kwang-Ho BACK),노윤이(Yu-Ni NOE),공청식(Cheung-Sik KONG),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2013 水産海洋敎育硏究 Vol.25 No.6
Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ω-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into 2x3 ㎝ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at 100℃. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at 121℃. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.