Processing and Characteristics of Canned Kwamaegi 3. Processing and Characteristics of Canned Kwamaegi using tomato paste sauce

Abstract

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known -3 fatty acid. ω This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into 2x3 cm lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at 100 . After precooking, water was ℃ drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at 121 . pH, VBN, amino-N, total amino acid, free amino acid, color value (L, ℃ a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Red Pepper Paste with Vinegar

“…Table 3 . (L ), (a ), (b ) (⊿E) 34.5, 3.0, 8.7 62.9 , , 41.1-41.8, 3.9-5.0, 13.2-14.9 59.4-59.7 , , . (Yoon et al, 2011), (Park et al, 2012b) (Park et al, 2013) Fo hardness .…”

“…Japan, 1960) . (Noe et al, 2011), (Yoon et al, 2011), (Park et al, 2012a), (Park et al, 2012b), (Park et al, 2013) 121 115…”

Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Tomato Paste Sauce

“…( , (Oh et al, 1991), (Kim et al, 2000), (Kong et al, 2009), frame (Park et al, 2010) Fo . Park et al (2013) Fo 8, 10 12 14.0, 14.2, 14.9 mg/100 g , trimethylamine (TMA) . (Kong et al, 2009;Noe et al, 2011a;Yoon et al, 2011;Park et al, 2012b;Park et al, 2012a).…”

Processing and Characteristics of Canned Kwamaegi Cololabis saira using Red Pepper Paste with Vinegar

“…(Noe et al, 2011a;Noe et al, 2011b;Yoon et al, 2011;Park et al, 2012a;Park et al, 2013 (Buttkus, 1967). Oh et al (1991) Cho et al (1996) , , , Fo .…”