게맛살 냉장 및 동결저장 중의 품질변화 = Changes in quality of fabricated crab leg meat during cold and frozen storage

다국어 초록 (Multilingual Abstract)

This study was designed to elucidate the changes in quality of fabricated crab leg meat stored at 5℃, 10℃, 15℃, 20℃, -2℃, -20℃ and -40℃.
The results were as follows
1. Moisture content and pH of the products almost were not changed but jelly strength was decreased gradually as the storage time increased during storage at 5℃, 10℃, 15℃ and 20℃. Viable cells were increased a small amount at 15℃ and 20℃ during storage for 40 days, but there were no changes at 5℃ and 10℃ during storage for 35 days.
2. Moisture, PH, volatile basic nitrogen, the number of E. coli and viable cells were not changed during frozen storage for 90 days at -2℃, -20℃ and -40℃. The amounts of free drip and expressible drip were formed much more at -2℃ than those of storage at -20℃ or -40℃. Jelly strength showed the highest level of 2,200g·cm during storag for 40 days.
3. The products treated with natural preservative, e.g. Lead safety-64, were not changed in moisture content and pH at 10℃, 20℃ and 35℃ during storage for 40 days. Also jelly strength were not changed at 10℃ during storage time but it was appeared to tendency of rapid decrease at 20℃ and 35℃. The viable cells of storage for 40 days at 10℃, 8 days at 20℃ and 3 days at 35℃ were showed as 3.0×l0⁴, 3.0×10⁴, 2.0×10³ per milliliter, respectively. In case of products treated with Lead safety-64, its shelf-life was prolonged in storage at 20℃ ; however there was no effect at 10℃.

목차 (Table of Contents)

• Ⅰ. 서 론
• Ⅱ. 재료 및 방법
• 1. 실험재료
• 2. 실험방법
• Ⅲ. 결과 및 고찰
• Ⅳ. 요 약
• References
• Abstract