붕장어 기름담금통조림의 제조 및 품질특성

Abstract

The quality characteristics of canned conger eel Conger myriaster were studied on the Sample-1 with cotton seed oil, Sample-2 with sunflower oil, and Sample-3 with olive oil. After removing all intestines of the conger eel including head, fins, and scales, and then washing, filling a 100 g of each Sample into cans (Can No. ; 301-3). It was seamed by using a vacuum seamer, and then sterilized at 118°C for 40 minutes using a steam system retort. Microbial growth, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value (L, a, b), texture profile, total amino acid content, free amino acid content, mineral content and sensory evaluation were analyzed on the 3 kinds of canned products. The moisture content of Sample-1, Sample-2 and Sample-3 were ranged from 48.4 to 48.9 g/100 g, the crude protein content 13.7 to 14.1 g/100 g, the crude lipid content 33.8 to 34.3 g/100 g, the ash content 0.9 to 1.1 g/100 g. And the values of the other experimental items of sample-1, sample-2 and sample-3 also tend to be similar. There was little difference in the content between the samples. From the results of the sensory evaluation, the shape, color, texture and overall acceptance of Sample-1, Sample-2 and Sample-3 tend to be similar.