붕어찜통조림의 제조 및 품질특성

박진효(Jin-Hyo PARK),박준석(Jun-Seok PARK),이재동(Jae-Dong LEE),박두현(Du-Hyun PARK),공청식(Cheong-Sik KONG),김동환(Dong-Hwan KIM),성태종(Tae-Jong SEOUNG),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2018 水産海洋敎育硏究 Vol.30 No.4

This study was carried out to investigate the quality characteristics of canned steamed crucian carp which was solved inconvenient problem to eat because of many small bone in the muscle. The canned products of Sample-1 (prepared by adding fresh ginseng) and Sample-2 (without fresh ginseng) were seamed by using a vacuum seamer, and then sterilized for 60 min at 118℃ (Fo 16 min) in a steam system retort, in which softening the small bones in the crucian carp muscle. The quality of texture was measured in order to find appropriate sterilization conditions to soften the bones in the muscle of crucian carp. Namely, the condition of sterilization for Fo 16 min at 118℃ rather than Fo 8 min at 118℃ greatly reduced the value of texture, allowing to eat with their bones. Therefore, it was possible to manufacture canned steamed crucian carp under the sterilization conditions for Fo 16 min at 118℃ that allow the bones to soften sufficiently. The bacterial counts of Sample-1 and Sample-2 were not detected, and the yields were 77.22 and 75.56%, respectively. Sample-1 had slightly higher crude protein and crude lipid content, but had lower moisture content, had lower degree of lightness and higher redness and yellowness than that of sample-2. As a result of the sensory evaluation, the shape, color and texture of Sample-1 were similar to those of Sample-2, while the overall acceptance of Sample-1 were estimated to be better than that of Sample-2. Therefore, it was judged that the addition of fresh ginseng in the production of canned steamed crucian carp was effective in reducing fishy smell and increasing taste.

조미 붕장어통조림의 제조 및 품질특성

남동배(Dong-Bae NAM),박두현(Du-Hyun PARK),박진효(Jin-Hyo PARK),권령원(Ryeong-Won KWON),권순재(Soon-Jae KWON),박준석(Jun-Seok PARK),정희범(Hee-Bum JUNG),공청식(Cheong-Sik KONG),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2019 水産海洋敎育硏究 Vol.31 No.5

This study was carried out to investigate the quality characteristics of canned seasoned conger eel Conger myriaster. The canned products of Sample-1 (Canned seasoned conger eel added Teriyaki sauce), Sample-2 (Canned seasoned conger eel added spicy sauce) and Sample-3 (Canned seasoned conger eel added seasoning sauce) were made. After removing all intestines of the conger eel including head, fins, and scales. 100g of conger eel meat was washed, filled into cans (Can No. ; 301-3) added with additive material 50g (Sample-1 ; Teriyaki sauce, Sample-2 ; spicy sauce, Sample-3 ; seasoning sauce), respectively. All samples were seamed by using a vacuum seamer, and then sterilized at 118℃ for 40 minutes using a steam system retort. Parameters such as microbial growth, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N content, salinity, color value (L, a, b), texture profile, total amino acid content, free amino acid content, mineral content, sensory evaluation of the 3 kinds of canned product were measured. The moisture contents of Sample-1, Sample-2 and Sample-3 were ranged from 68.9 to 74.4g/100g, the crude protein content were 12.6 to 12.9g/100g, the crude lipid content were 8.7 to 15.7g/100g, the ash content were 1.9 to 2.4g/100g. And pH, VBN content, TBA value, amino-N content and salinity of Sample-1, Sample-2 and Sample-3 tend to be similar. As a result of the sensory evaluation, the shape, color and texture of Sample-2 were similar to those of Sample-3, while odor, taste and overall acceptance of Sample-1 were not estimated to be better than others.

양념 첨가 붕장어통조림의 제조 및 품질특성

남동배(Dong-Bae NAM),박두현(Du-Hyun PARK),박진효(Jin-Hyo PARK),권령원(Ryeong-Won KWON),권순재(Soon-Jae KWON),박준석(Jun-Seok PARK),정희범(Hee-Bum JUNG),공청식(Cheong-Sik KONG),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2019 水産海洋敎育硏究 Vol.31 No.6

This study was carried out to investigate the quality characteristics of three types of canned conger eel Conger myriaster added seasoning sauce. The canned products of Sample-1 (Canned conger eel added Kochujang sauce), Sample-2 (Canned conger eel added Chokochujang sauce) and Sample-3 (Canned conger eel added tomato paste sauce) were made. After removing all intestines of the conger eel including head, fins and scales, 100g of conger eel meat was washed, filled into cans (Can No. ; 301-3) added with seasoning sauce 50g (Sample-1 ; Kochujang sauce, Sample-2 ; Chokochujang sauce, Sample-3 ; tomato paste sauce), respectively. All samples were seamed by using a vacuum seamer, and then sterilized at 118℃ for 40minutes using a steam system retort. Parameters such as microbial growth, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N content, salinity, color value (L, a, b), texture profile, total amino acid content, free amino acid content, mineral content and sensory evaluation of the 3 types of canned product were analysed according to the general methods. The moisture contents of Sample-1, Sample-2 and Sample-3 were ranged from 60.3 to 77.1g/100g, the crude protein content were 10.7 to 12.9g/100g, the crude lipid content were 3.8 to 5.6g/100g, respectively. Amino-N contents of Sample-1, Sample-2 and Sample-3 were 157.4, 172.8 and 186.3mg/100g, free amino acid content of samples were 366.6, 403.7 and 467.7mg/100g, respectively. As a result of the sensory evaluation, the shape, color and texture of Sample-1, Sample-2 and Sample-3 tend to be similar. But odor, taste and overall acceptance of Sample-3 were not estimated to be better than others.

보일드 붕장어통조림의 제조 및 품질특성

남동배(Dong-Bae NAM),박두현(Du-Hyun PARK),박진효(Jin-Hyo PARK),박준석(Jun-Seok PARK),이재동(Jae-Dong LEE),성태종(Tae-Jong SEOUNG),공청식(Cheong-Sik KONG),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2019 水産海洋敎育硏究 Vol.31 No.2

This study was carried out to investigate the quality characteristics of canned boiled conger eel Conger myriaster. The canned products of Sample-1 (Canned boiled conger eel in salt solution), Sample-2 (Canned boiled conger eel in bamboo salt solution) and Sample-3 (Canned boiled conger eel in mixed salt solution of salt and bamboo salt) were made. Intestines of conger eel was removed and washed, and then 100 g of sample was put into cans (301-3). And seamed by using a vacuum seamer, and then sterilized for 40 min at 118℃ (Fo 8 min) in a steam system retort. Parameters such as: microbial growth, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value (L, a, b), texture profile, total amino acid content, free amino acid content, mineral content, sensory evaluation of the product were measured in the three products. As a result of the sensory evaluation, the shape, color and texture of Sample-1 were similar to those of Sample-2 and Sample-3, while the overall acceptance of Sample-3 were estimated to be best.

붕장어 기름담금통조림의 제조 및 품질특성

남동배(Dong-Bae NAM),박두현(Du-Hyun PARK),박진효(Jin-Hyo PARK),신명철(Myeong-Cheol SHIN),김동환(Dong-Hwan KIM),박준석(Jun-Seok PARK),성태종(Tae-Jong SEOUNG),공청식(Cheong-Sik KONG),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2019 水産海洋敎育硏究 Vol.31 No.3

The quality characteristics of canned conger eel Conger myriaster were studied on the Sample-1 with cotton seed oil, Sample-2 with sunflower oil, and Sample-3 with olive oil. After removing all intestines of the conger eel including head, fins, and scales, and then washing, filling a 100 g of each Sample into cans (Can No. ; 301-3). It was seamed by using a vacuum seamer, and then sterilized at 118°C for 40 minutes using a steam system retort. Microbial growth, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value (L, a, b), texture profile, total amino acid content, free amino acid content, mineral content and sensory evaluation were analyzed on the 3 kinds of canned products. The moisture content of Sample-1, Sample-2 and Sample-3 were ranged from 48.4 to 48.9 g/100 g, the crude protein content 13.7 to 14.1 g/100 g, the crude lipid content 33.8 to 34.3 g/100 g, the ash content 0.9 to 1.1 g/100 g. And the values of the other experimental items of sample-1, sample-2 and sample-3 also tend to be similar. There was little difference in the content between the samples. From the results of the sensory evaluation, the shape, color, texture and overall acceptance of Sample-1, Sample-2 and Sample-3 tend to be similar.

원료의 열처리 방법이 매운맛소스 첨가 굴 통조림의 품질에 미치는 영향

박준석(Jun-Seok PARK),박두현(Du-Hyun PARK),이재동(Jae-Dong LEE),박진효(Jin-Hyo PARK),공청식(Cheong-Sik KONG),이영만(Yeong-Man LEE),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2018 水産海洋敎育硏究 Vol.30 No.5

This study was carried out with the aim of collecting basic data that can be applied in the manufacture of two types of canned oyster (canned boiled oyster added spicy sauce, canned roasted oyster added spicy sauce). Boiled oyster were obtained by immersing the oyster at 105℃ for 6 minutes and then washing and dehydrating them before pre-drying (40℃, 50 min). The roasted oyster were prepared by baking boiled oyster at 140℃ for 20 minutes using a smoker machine. The preparation method of canned boiled oyster added spicy sauce and canned roasted oyster added spicy sauce are as follows. Filling 50g of each boiled oyster and roasted oyster into aluminium can (RR-90) and adding 40g of mixed seasoning sauce (Mix sauce prepared by the mixing ratios of 53.85% water, 4% thick red pepper powder, 2.8% cheongyang pepper powder, 2.5% red pepper paste, 2% soybean paste, 1% oyster juice, 0.8% refined salt, 0.85% MSG, 0.2% ground pepper, 4.5% white sugar, 4.5% brown sugar, 2% sesame, 6.5% chili oil, 6.5% soy sauce, 0.5% corn starch, 0.3% xanthan gum, 7.2% mixed garlic) and then vacuumed using a double seamer under the 20 ㎝Hg of vacuum degree after preliminarily degassing at 90℃ for 3 minutes. Microbial growth test, appearance, proximate composition, pH, VBN, TBA value, amino-N, salinity, color value (L, a, b), texture, free amino acid, total amino acid, mineral and sensory evaluation were tested for the two kinds of canned products (canned boiled oyster added spicy sauce, canned roasted oyster added spicy sauce) manufactured by the condition of Fo 12 min. From the results, canned roasted oyster added spicy saucer were shown more preferable than canned boiled oyster added spicy sauce on the sensory evaluation. These results suggest that the baking process at 140℃ for 20 minutes affect the sensory preference.

붕어고음 농축액 함유 연자육 환제의 제조 및 품질특성

박진효(Jin-Hyo PARK),이수정(Soo-Jung LEE),권령원(Ryeong-Won KWON),정희범(Hee-Bum JUNG),박두현(Du-Hyun PARK),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2020 水産海洋敎育硏究 Vol.32 No.2

This study investigated the quality characteristics including antioxidant activities of lotus seed pills containing concentrated crucian carp extracts. The small pill (SP) and large pill (LP) were manufactured by mixing 15% concentrated crucian carp extracts with lotus seed powder(55%:50%) and honey(30%:35%), respectively. The contents of ash, crude protein, and total minerals were significantly higher in SP than LP. The potassium contents were measured as 51% of total minerals. The amino acids contents of SP was 1.2 times higher than those of LP. Especially, glutamic acid was determined as the highest content amino acid. The total phenol and flavonoid contents were significantly higher in ethanol extracts (EE) than water extracts (WE). The total phenol content was significantly higher in SP than LP. However, the flavonoid content was not significantly different between SP and LP. DPPH and ABTS radical scavenging activity and reducing power were significantly higher in EE than WE, regardless of the pill size. At ECvalue, the antioxidant activity of SP tended to be higher compared to that of LP. Therefore, this study suggest that the development of lotus seed pills added with concentrated crucian carp extracts is more effective in increasing functionality as well as ease of portability and ingestion.

Processing and Quality Characteristics of New Canned Fish Products Contained Omega-3 Fatty Acids

Ho-Dong YOON(윤호동),L. V. Shulgina,S. P. Kasyanov,R. M. Sultanov,Yu. P. Shulgin,Jin-Gi MIN(민진기),Du-Hyun PARK(박두현),Jeong-Gyun KIM(김정균) 한국수산해양교육학회 2019 水産海洋敎育硏究 Vol.31 No.2

In this study, the composition of proximate and fatty acid composition of six kinds of fish (capelin, herring, saury, mackerel, cod and Alaska pollack) were investigated. And the proximate composition, fatty acid composition and sensory evaluation of canned paste products manufactured using these fish species were investigated. The proximate compositions of the six kinds of fish were moisture 60.1-81.9%, crude lipid 0.7-20.6%, crude protein 13.9-17.9%, ash 1.2-1.5% for muscle tissue, and moisture 27.8-32.4%, crude lipid 58.4-63.4%, crude protein 6.9-7.3% and ash 0.9-1.0% for liver. The fatty acid compositions of six kinds of fish were shown 23.60-27.17% of saturated, 43.87-49.54% of monounsaturated and 21.58-31.09% of polyunsaturated fatty acids in muscle tissue and 16.30-20.63%, 53.21-56.22% and 21.92-29.25% for liver, respectively. The proximate compositions of canned fish paste were moisture 59.9-64.9%, crude lipid 17.8-22.1%, crude protein 10.2-13.4%, ash 1.3-1.5%, carbohydrate 4.6-4.7% in canned fish paste prepared with muscle tissue and moisture 63.8-65.7%, crude lipid 20.4-22.2%, crude protein 8.2-8.3%, ash 1.1-1.2%, carbohydrate 4.5-4.6% in canned fish paste prepared with muscle and liver, together. Fatty acid compositions of canned fish paste prepared from six kinds of fish were saturated fatty acid 20.30-27.35%, monounsaturated fatty acid 45.37-48.41% and polyunsaturated fatty acid 24.24-34.33%, and 18.58-22.42%, 54.68-55.31% and 22.27-26.74% in canned fish paste products using muscle and tissue, respectively. From the results of sensory evaluation of canned fish paste manufactured by six kinds of fish, there were excellent sensory evaluations in all canned products and little differences in sensory characteristics between samples.