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한국수산학회지 = Journal of the Korean Fisheries Society v.37 no.2, 2004년, pp.77 - 84   피인용횟수: 2

동해산 가다랑어 훈연조미제품의 저장 중 품질변화
Quality Changes of Seasoned and Smoked Products of Skipjack Tuna (Euthynus pelamis) Captured in the East Sea

이정민   (강릉대학교 해양생명공학부UU0000029  ); 김상무   (강릉대학교 해양생명공학부UU0000029  );
  • 초록

    The powder and liquid products of seasoned and smoked skipjack tuna (Euthynus pelamis) was manufactured by using small skipjack tuna (1-2 kg, 20-30 cm) captured in the East Sea, Korea. Smoking was done three times at $80^{\circ}C$ for 8 hrs to decrease the moisture content below $15\%.$ The seasoned and smoked skipjack tuna powder with liquid smoke showed the lower pH than the control. The pH, VBN, amino nitrogen content, and TBA value were increased slowly as storage period was increased at room temperature. Liquid smoke decreased the production of animo nitrogen and VBN. Vacuum packaging was efficient for inhibiting the deterioration and the microbial growth of the seasoned and smoked skipjack tuna powder product.


  • 주제어

    Smoking .   Skipjack tuna .   Liquid smoke .   Vacuum package.  

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    1. Ahn, Jae-Jun ; Kim, Kwang-Hoon ; Park, Sung-Hyun ; Kwon, Joong-Ho 2009. "Screening of Sterilized Ramen Soup by DEFT/APC Method and Its Quality Properties as Affected by Irradiation" 한국식품과학회지 = Korean journal of food science and technology, 41(5): 515~521     
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