훈제 조피볼락(우럭)의 물성 및 저장성에 관한 연구

Abstract

Optimum salting condition of instant processed food with Sebastes schlegeli was 4% salt concentration for 6h at 4℃. Cold smoking condition of salted Sebastes schlegeli is drying for 2h at 22～24℃ and then smoking for 2h at 22～24℃. Warm smoking condition of salted Sebastes schlegeli is drying for 2h at 22～24℃ and then smoking for 30 minutes at 47～50℃. Moisture content of smoked Sebastes schlegeli was reduced during smoking. The protein contents of smoked Sebastes schlegeli were 23.6% and 24,1% in those of cold smoking and warm smoking preparation, respectively. The contents of ash and fat in the smoked Sebastes schlegeli were not significantly changed during smoking. The contents of total amino acids, fatty acid and minerals were determined in the sample of Sebastes schlegeli before and after salting, after cold smoking and after 1 year storage at -70℃. The glutamic acid was major component of amino acids, and total content of amino acid was showed the highest values after cold smoking in all samples. The total content of amino acids was not different among the samples and it was not significantly changed after 1 year storage at -70℃. The total contents of fatty acids in the smoked Sebastes schlegeli were not significantly different after 1 year storage at -70℃. However, the composition of unsaturated fatty acids in the smoked Sebastes schlegeli was reduced to 50% after 1 year storage. The samples of salting, cold smoking or warm smoking were organoleptically better than that of control. Sensory evaluation of the 3 types of the processed fish, Sebastes schlegeli, showed that the elastic taste was increased by smoking compared with salting. The color of the smoked Sebastes schlegeli was better than that of salting and smoking flavor of warm smoking sample was better than that of cold smoking. However, there were no significant differences between cold and warm smoking in terms of sweetness, elastic taste, color and smoking flavor. Iodine value, peroxide value and acid value were compared between the sample after smoking and after 1 year storage at -70℃. These values were not significantly different in all samples and rancidity of the smoked Sebastes schlegeli was not changed after 1 year storage at -70℃. The viable cells in the samples of cold and warm smoking were counted 7.35×105 and 6.2×104 CFU/g, respectively. The viable bacteria was not detected after 1 year storage at -70℃. To increase the overall acceptability of the smoked Sebastes schlegeli, three types of sauce was developed and they were all acceptable. In combination sensory test, the smoked Sebastes schlegeli with sauces of honey mustard or barbeque were better than red pepper paste. For the salted Sebastes schlegeli, sauce of red pepper paste was better than the other sauces.