멸치육젓필레 기름담금통조림의 제조 및 특성

Abstract

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality ofcanned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermentinganchovy(Engraulis japonica) with salt(15%) at 5℃ for 15 days and then cold air drying the fermentedfillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) andseamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 121℃, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value(L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the cannedsalt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were notdetected. There was no remarkable difference in physicochemical and sensory quality between sterilizationconditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 minto prepare canned salt-fermented anchovy fillet.