한국수산과학회

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  • pISSN : 2234-8395
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  • eISSN : 2234-1757

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kfas, vol. 51, no. 6, pp.632-639, December, 2018
DOI. https://doi.org/10.5657/KFAS.2018.0632

Development and Quality Characteristics of Seasoned Dried Pen Shell
Atrina pectinata Adductor
키조개(Atrina pectinata) 패주를 이용한 조미 중간수분제품의 제조 및 품
질특성

황영숙·황석민1·오광수2*
통영조리직업전문학교, 1거제요리전문학원, 2경상대학교 해양식품생명의학과/농업생명과학연구원

To develop the high-value added seafood products from a regional speciality seafood, the seasoned dried pen shell
Atrina pectinata adductor (SDPA) and seasoned smoke-dried pen shell adductor (SSPA) samples were prepared, and
their optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SDPA and SSPA
samples were produced by thawing of frozen pen shell adductor, and cutting it into 6-7 mm slices, hot-air drying
(60℃, 20 min) or smoking (110℃, 20 min), seasoning (4℃, 12 h) with seasoning powder (60% sorbitol, 15% sucrose,
16% salt and 9.0% monosodium glutamate), hot-air drying (60℃, 3 h), torching, vacuum-packaging in a laminated
plastic film bag, heat treating with hot-water (85℃, 15 min), and cooling. The moisture content of SDPA and
SSPA samples was 44.5 and 43.0%, respectively, and the water activity was 0.845 and 0.842. The total amino acids
in SDPA and SSPA samples were 20,986.8 and 21,312.4 mg/100 g, respectively, and the major amino acids in both
products were aspartic acid, serine, glutamic acid, proline, glycine, alanine, valine, leucine, phenylalanine, lysine and
arginine. The primary minerals were Na, S, K and P. Incubating tests indicated that the quality of SDPA and SSPA
samples was maintained for 30 days of storage.

Keyword : Intermediate moisture food, Pen shell adductor, Seasoned dried, Seasoned smoked

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