Extrusion collet을 이용한 농수산복합 snack의 제조 및 저장 중 품질특성

Abstract

This study was investigated the quality characteristics of collet snacks prepared by agricultural and fishery complex, after packing with nitrogen gas in a nylon wrapping paper, during the storage of 0, 30, 60 and 90 days. Collet snack was processed into edible oil coating snack and composite coating snack and carried out the physico-chemical properties during the storage of 0(control date) to 90 days. In the changes of color values, L value was high in edible oil coating snacks resulted from 61.22 to 56.11 and 57.40 to 58.25. a value (redness) and b value (yellowness) were changed from 6.16 to 5.72 and 9.30 to 8.59, and 19.23 to 17.69 and 21.66 to 22.23, respectively. ⊿E value (color difference) was higher in composite coating snack and changed from 40.71 to 40.72 and 45.72 to 45.04 during storage. L, a and b values were irregularly decreased, while ⊿E value tended to be increased during storage (P <0.05). pH were changed 6.95 to 6.64 and 6.86 to 6.67, and TBA values slightly 0.06 to 0.19 and 0.07 to 0.12, respectively. Amino-N did not showed significant changes as from 725 to 765 mg/100 g and 795 to 767 mg/100 g, respectively. The comparative values of pH, TBA value and Amino-N were not significantly different and showed stability during storage. Texture tended to be decreased from 220 g/cm2 to 160 g/cm2 and from 250 g/cm2 to 150 g/cm2, respectively, but not enough to feel the difference in crispy texture.