물간법으로 제조된 부세굴비의 품질특성

Abstract

Gulbi is a salted and dried Larimichthys polyactis which is family of Sciaenidae, and it's a traditionally processed product to preserve it by salting and drying it. When making Gulbi with the traditional method, Seop salting method is used, salt is sprinkled on the gills directly on the body, and it is necessary to give a complete preservative only with salt, so it is salted with more than 30% salt and dried for more than three months. However, such excessive salt and drying harm the appearance and yield of Gulbi, and it affects its commercial value. On the other hand, brine salting is the method to soak a fish in sea salt, it has a better appearance and yield compared to the Seop salting method, and the quality is better in general and has less fat oxidation, but so-called brine Gulbi has a bad reputation because it's not a traditional method. Meanwhile, the Larimichthys polyactis used to make Larimichthys polyactis is running out of Larimichthys polyactis resources due to reckless overfishing of small fish and competition with Chinese fishing boats. As a result, the maturity of the Larimichthys polyactis is accelerating and the head of the adult fish is becoming smaller. Although the size of Larimichthys polyactis is getting smaller and smaller, the price has continued to rise, leading to Larimichthys polyactis inflation, and people buy Larimichthys crocea instead of Larimichthys polyactis which is expensive because they have similar taste and appearance, but Larimichthys crocea's much cheaper. Larimichthys crocea is a family of Larimichthys polyactis and they look almost similar. Among them, the general people tends to be reluctant to buy because Larimichthys crocea from China has a bad reputation, but unlike Larimichthys polyactis, which spawns only once a year, it spawns twice a year, the size of adult fish is larger, and the price is much cheaper because it has advanced fish farming technology. In this study, we used the brine salting method to make the best Larimichthys crocea Gulbi, compared its quality with Larimichthys crocea Gulbi made by the Seop salting method, and compared the food characteristics with Larimichthys crocea Gulbi and Larimichthys polyactis Gulbi. We salted a Larimichthys crocea with a brine salting method and dried it for 5 weeks to make Larimichthys crocea Gulbi. We complied with the standards of traditional fisheries foods by the Ministry of Oceans and Fisheries and the KS standards by the Ministry of Knowledge Economy and the Korea Agency for Technology and standards when we made a perfect Gulbi with 2～3% salinity and 50～ 65% moisture content, When making Gulbi, the salinity of sea water was 0.30±0.01% and its moisture content was 76.84±0.27%, and we soaked Larimichthys crocea in the sea water for 12 hours, the salinity of Larimichthys crocea was 1.28±0.01%, and its moisture content was ±0.26. The salinity of the Larimichthys crocea Gulbi on the fifth week of drying process was 2.75±0.01% and the moisture content was 57.01±0.59%, so it complied with the conditions. In the organoleptic property test to drying period in order to set the proper drying period, it showed the overall preference in proportion to the drying period, the value was the highest on the fifth week of drying process, and the value in the fourth week was slightly lower than those in the fifth week, but they were almost the same. Since the conditions of drying vary a lot depending on the season and weather conditions, it had to be more specific than drying period and easier to measure than salinity and moisture content. Considering the organoleptic property and storage properties, when making the optimal condition for Gulbi manufactured by the brine salt method, drying period is 4～5 weeks, a salinity is 2.6～2.75% and a moisture content is 57～59%. In addition, in optimal conditions, the weight is 33～35% lighter than those of the beginning stage of drying, and it is expected that the weight measurement can be easily applied in the field without any experimental equipment. As a result of comparing the quality characteristics of the Larimichthys crocea Gulbi manufactured by the Seop salting method and the Larimichthys crocea Gulbi manufactured by the brine salting method, the salinity of the Gulbi manufactured by the brine salting method was lower and the moisture content was higher. Differences between drying periods, not salting methods affect low moisture content. When salting before drying, the salinity of Gulbi made with Seop salting method is not constant, so the drying period cannot be set. Therefore, it is judged that the drying period is long. In addition, a much smaller amount of salt was used compared to the Seop salting method, but the difference in salinity was not very large. In the test of the difference in the organoleptic property of the dried Gulbi manufactured by the brine salting method and the Seop salting method, the Larimichthys crocea Gulbi made with the Seop salting method had saltier and worse taste compared to those made with the brine salting method, and the test showed that the performance was the highest overall in the brine salting method. When acid, peroxide value, volatile base nitrogen, and pH, which are chemical oxidation indicators, were measured, it was found that the seop salting method generally has more fatty acids than the brine salting method, it'll have an adverse effect on the commercial value of Gulbi products. When comparing the physicochemical components of the larimichthys polyactis Gulbi and Larimichthys crocea Gulbi under the most similar conditions, the moisture content of Larimichthys crocea Gulbi was 57.01±0.07% and the Larimichthys polyactis Gulbi was 59.68±0.17%, but their general ingredients were almost the same ratio. As for the content of amino acids, Larimichthys crocea Gulbi was 20781.87±155.48 mg/100g, and Larimichthys polyactis Gulbi was 26031.81±186.17 m/100g, showing a high content of amino acids of Larimichthys polyactis Gulbi, and the sex ratio was almost the same. The difference in sex ratio and protein content was similar, but there was the difference in amino acid content, it's believed that difference in moisture in samples at the time of experiment led to the difference. The total content of free amino acids was 321.7 mg/100g in Larimichthys crocea Gulbi and 437.2 mg/100g in Larimichthys polyactis Gulbi. the value of Larimichthys polyactis Gulbi was higher. The free amino acid content and composition ratio of Larimichthys crocea Gulbi and Larimichthys polyactis Gulbi were very different, and the fishing time and manufacturing method vary due to the effect on protein decomposition, so it is believed that the content and composition ratio of free amino acids are different. In the case of fatty acid composition, the ratio of unsaturated fatty acids and saturated fatty acids was almost the same, but linoleic acid (C18:2) accounted for 7.90±0.08% in Larimichthys crocea Gulbi and 1.90±0.08% in Larimichthys polyactis Gulbi, so there was a big difference. This seems to be a difference between cultivated fishes and sea fishes rather than the difference between the species of Larimichthys polyactis and Larimichthys crocea. The brine salting method used in this study uses less salt than half as much as the Seop salting method. It was able to manufacture low-salt Gulbi, and the Gulbi had a good appearance and low oxidation of fat. In addition, it is possible to easily present the optimal conditions for the production of Gulbi and simply checking them at the weight loss rate when producing good Gulbi. It is expected to make a big contribution to mass production. As a result of comparing the ingredients between Larimichthys crocea Gulbi and Larimichthys polyactis Gulbi, there was little difference in food quality, and the Larimichthys crocea Gulbi is cheaper and bigger, so it is expected to be good and have high-quality protein for growing children and ordinary people, and it will be a good nutrition supplement.