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한국학술지인용색인(NRF)
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This study was conducted to obtain basic data which can be applied to process of canned boiled Kwamaegi. Commercial Kwamaegi was cut into 2x3 cm lengths, filled 90 g into can (301-3) and added with 60 g water and then precooked for 10 min. at 100℃. And water layer was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of mixed salt solution, which is mixed with salt 0.5% and bamboo salt 0.7%. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at 121℃. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned boiled Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.
권호기사
참고문헌 (36건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | 小原哲二郎(1982b) 食品元利ハンドブック, 建帛社, 東京, 264-267. | 미소장 |
| 2 | Changes in Compositions of Pacific Saury(Cololabis seira) Flesh during Drying for Production of Kwamaegi - 1. Changes in General Composition and Lipid Components | 소장 |
| 3 | Oh, S. H. Kim, D. J., & choi, K. H.(1998b). Changes in amine constituents of Kwamaegi flesh by defferent drying for pacific saury, Cololabis seira. Korean J. Food & Nutr., 11(1), 20-25. | 미소장 |
| 4 | Oh, S. H., & Kim, D. J.(1998). Change of nucleotides, free amino acids in Kwamaegi flesh by different drying for pacific saury, Cololabis saira, Korean J. Food & Nutr., 11(2), 249-255. | 미소장 |
| 5 | Oh, S. H. Ha, T. I., & Jang, M. H.(1996). Changes in cholesterol contents of kwamaegi flesh by drying methods of pacific saury, cololabis saira, Korean J. Food & Nutr., 9(3), 271-274. | 미소장 |
| 6 | Park, T. H. Noe, Y. N. Lee, I, S. Kwon, S. J. Yoon, H. D. Kong, C. S. Oh, K. S. Choi, J. D., & Kim, J. G.(2012a). Processing and characteristics of canned kwamaegi 2. Processing and characteristics of canned boiled kwamaegi, J. Fish. Mar. Sci. Edu., 24(6), 833-844. | 미소장 |
| 7 | Park, T. H. Noe, Y. N. Lee, I, S. Kwon, S. J. Yoon, H. D. Kong, C. S. Nam, D. B. Oh, K. S., & Kim, J. G.(2012b). Processing and characteristics of canned seasoned sea mussel, J. Fish. Mar. Sci. Edu., 24(6), 820-832. | 미소장 |
| 8 | Steel, R. G. D., & Torrie, J. H.(1980). Principle and procedures of statistics, 1st ed. Tokyo, McGraw-Hill Kogakusha, 187-221. | 미소장 |
| 9 | Quality Characteristics of Chitosan-ascorbate Treated Kwamaegi Prepared by Vacuum Drying, and Lowering Effect of Serum Lipids in Rats Fed High Fat Diets | 소장 |
| 10 | A distillation method for the quantitative determination of malonaldehyde in rancid foods  |
미소장 |
| 11 | Effect of Pacific saury (Cololabic Seria) on serum cholesterol and component fatty acids in humans. |
미소장 |
| 12 | Genotoxicological Safety of Gamma - Irradiated Kwamegi (semi - dried Colobabis seira) | 소장 |
| 13 | Yoon, H. D. Shim, K. B. Noh, Y. N. Kong, C. S. Nam, D. B. Park, T. H., & Kim, J. G.(2011). Preparation and characterization of canned kwamaegi (1) -Preparation and characterization of canned seasoned kwamaegi-, J. Fish. Mar. Sci. Edu., 23(4), pp. 663-673. | 미소장 |
| 14 | Biogenic Amine Content and Hygienic Quality Characterization of Commercial Kwamegi | 소장 |
| 15 | Fatty Acid Composition, Total Amino Acid and Mineral Contents of Commercial Kwamegi | 소장 |
| 16 | 小原哲二郎(1982a) 食品分析ハンドブック, 建帛社, 東京, 51-55. | 미소장 |
| 17 | Cho, K. H. Lee, J. W. Kim, J. H. Ryu, G. H. Yook, H. S., & Byun, M. W.(2000c). Improvement of the hygienic quality and shelf-life of Kwamegi from cololabis seira by gamma irradiation, Korean J. Food Sci., 32(5), 1102-1106. | 미소장 |
| 18 | Changes in Pood Components of Top Shell, Omphalius pfeifferi capenteri by Thermal Processing at High Temperature | 소장 |
| 19 | Jang, M. S. Park, H. Y. Byun, H. S. Park, J. I. Kim, Y. K. Yoon, N. Y., & Nam, C. S.(2010). The nutrient composition of commercial Kwamegi admixed with functional ingredients, Korean J. Food Preser., 17(4), 519-525. | 미소장 |
| 20 | Jung, Y. K. Oh, S. H., & Kim, S. D.(2007). Fermentation and quality characteristics of Kwamaegi added Kimchi, Korea J. Food Preser., 14(5), 526-530. | 미소장 |
| 21 | Kong, C. S.(2011). Commercial sterilization condition of canned oyster and quality characteristics of canned boiled oyster in bamboo salt. PhD Thesis. Gyeongsang National University, Tongyeong, Korea. | 미소장 |
| 22 | KSFSN.(2000). Handbook of experimental in food science and nutrition, Hyoil pub. Co., Seoul, 625-627. | 미소장 |
| 23 | Kim, D. S. Cho, M. R. Hong, Ahn., & Kim, H. D.(2000a). The preparation of canned pufferfish and Its keeping stability, Korean J. Food Nutr., 13(2), 181-186. | 미소장 |
| 24 | Quality Properties of gamma irradiated Kwamegi(semi - dried Cololabis seira) | 소장 |
| 25 | Lee, H. J. Oh, S. H., & Choi, K. H.(2008a). Studies on the general composition, rheometric and microbiological change of pacific saury, cololabis saira Kwamaegi on the storage temperatures and durations, Korean J. Food & Nutr., 21(2), 165-175. | 미소장 |
| 26 | Lee, H. J. Oh, S. H. Jeong, J. S., & Choi, K. H.(2008b). Studies on the rancidity of pacific saury, coloabis saira Kwamaegi on the storage temperatures and durations, Korean J. Food & Nutr., 21(4), 477-484. | 미소장 |
| 27 | Noe, Y. N. Kong, C. S. Yoon, H. D. Lee, S. B. Nam, D. B. Park, T. H. Kwon, D. G., & Kim, J. G.(2011a). Preparation and keeping quality of canned sea mussel using tomato paste, J. Fish. Mar. Sci. Edu., 23(3), 410-424. | 미소장 |
| 28 | Noe, Y. N. Yoon, H.D. Kong, C. S. Nam, D. B. Park, T. H., & Kim, J. G.(2011b). Preparation of retort pouched seasoned sea mussel and its quality stability during storage, J. Fish. Mar. Sci. Edu., 23(4), 710-723. | 미소장 |
| 29 | Changes in Food Components of Dark, White-Fleshed Fishes by Retort Sterilization Processing -2. Changes in Lipid Components- | 소장 |
| 30 | The Change in Content of Constitutive Lipid and Fatty Acid of Pacific Saury during Natural Freezing Dry(Kwa Mae Kee) |
미소장 |
| 31 | AOAC.(1995). Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. 69-74. | 미소장 |
| 32 | Ahn, C. B. Lee, E. H. Lee, T. H., & Oh, K. S.(1986). Quality comparison of canned and retort pouched sardine, Bull. Korean Fish, Soc., 19(3), 187-194. | 미소장 |
| 33 | A.P.H.A.(1970). Recommended procedures for the bacteriological examination of sea water and shellfish, 3rd ed., Am. Pub. Health Accoc. Inc. Brodway. New York, 17-24. | 미소장 |
| 34 | Optimal Sterilizing Condition for Canned Ham | 소장 |
| 35 | Cho, Y. D., Kim, J. A. and Oh, S. H.(2000a). The study of the Kwamaegi preference in pohang, Korean J. Food & Nutr., 13(3), 255-262. | 미소장 |
| 36 | Cho, Y. D. Kim, J. A., & Oh, S. H.(2000b). The study of the taste and the intake-frequency for Kwamaegi - Centering around kyungbuk regions, Korean J. Food & Nutr., 13(6), 585-594. | 미소장 |
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