조미 붕장어통조림의 제조 및 품질특성

초록

This study was carried out to investigate the quality characteristics of canned seasoned conger eel Conger myriaster. The canned products of Sample-1 (Canned seasoned conger eel added Teriyaki sauce), Sample-2 (Canned seasoned conger eel added spicy sauce) and Sample-3 (Canned seasoned conger eel added seasoning sauce) were made. After removing all intestines of the conger eel including head, fins, and scales. 100g of conger eel meat was washed, filled into cans (Can No. ; 301-3) added with additive material 50g (Sample-1 ; Teriyaki sauce, Sample-2 ; spicy sauce, Sample-3 ; seasoning sauce), respectively. All samples were seamed by using a vacuum seamer, and then sterilized at 118℃ for 40 minutes using a steam system retort. Parameters such as microbial growth, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N content, salinity, color value (L, a, b), texture profile, total amino acid content, free amino acid content, mineral content, sensory evaluation of the 3 kinds of canned product were measured. The moisture contents of Sample-1, Sample-2 and Sample-3 were ranged from 68.9 to 74.4g/100g, the crude protein content were 12.6 to 12.9g/100g, the crude lipid content were 8.7 to 15.7g/100g, the ash content were 1.9 to 2.4g/100g. And pH, VBN content, TBA value, amino-N content and salinity of Sample-1, Sample-2 and Sample-3 tend to be similar. As a result of the sensory evaluation, the shape, color and texture of Sample-2 were similar to those of Sample-3, while odor, taste and overall acceptance of Sample-1 were not estimated to be better than others.

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