붕어찜통조림의 제조 및 품질특성

Abstract

This study was carried out to investigate the quality characteristics of canned steamed crucian carp which was solved inconvenient problem to eat because of many small bone in the muscle. The canned products of Sample-1 (prepared by adding fresh ginseng) and Sample-2 (without fresh ginseng) were seamed by using a vacuum seamer, and then sterilized for 60 min at 118℃ (Fo 16 min) in a steam system retort, in which softening the small bones in the crucian carp muscle. The quality of texture was measured in order to find appropriate sterilization conditions to soften the bones in the muscle of crucian carp. Namely, the condition of sterilization for Fo 16 min at 118℃ rather than Fo 8 min at 118℃ greatly reduced the value of texture, allowing to eat with their bones. Therefore, it was possible to manufacture canned steamed crucian carp under the sterilization conditions for Fo 16 min at 118℃ that allow the bones to soften sufficiently. The bacterial counts of Sample-1 and Sample-2 were not detected, and the yields were 77.22 and 75.56%, respectively. Sample-1 had slightly higher crude protein and crude lipid content, but had lower moisture content, had lower degree of lightness and higher redness and yellowness than that of sample-2. As a result of the sensory evaluation, the shape, color and texture of Sample-1 were similar to those of Sample-2, while the overall acceptance of Sample-1 were estimated to be better than that of Sample-2. Therefore, it was judged that the addition of fresh ginseng in the production of canned steamed crucian carp was effective in reducing fishy smell and increasing taste.