자연건조 및 냉풍건조 처리에 따른 참홍어(Raja pulchra)의 품질특성

초록

In this study, the proximate composition, general bacterial and fungal contamination levels, VBN, texture, hunter color and antioxidant activity characteristics (ABTS, DPPH) of natural dried and cold-air-dried skates (NS and CS) were analyzed. Moisture was significantly higher (p<0.05) in CS than in SS, and crude protein, crude ash, carbohydrates, and calories were significantly higher (p<0.05) in NS than in CS. There was no significant difference (p>0.05) in crude fat between NS and CS. The general bacterial and fungal contamination levels were significantly higher (p<0.05) in NS than in CS. There was no significant difference (p>0.05) in VBN between NS and CS. In texture, cohesiveness was no significant difference (p>0.05) between NS and CS, and hardness, springiness, and chewiness were significantly higher (p<0.05) in SS than in CS. In hunter color, L and b values ​​were significantly higher in NS, and a value was higher in CS (p<0.05). In ABTS and DPPH radical scavenging activity, NS was significantly higher (p<0.05) than CS. Therefore, these results suggest that the quality characteristics of dried skate vary depending on the drying method.

키워드