조미 정어리포 가공에 관한 연구 2. 저장중의 품질변화

Studies on the processing of seasoned-dried sardine product 2. Quality stability during storage

In to determine the quality stability seasoned-dried sardine products during storage at 5℃ for 60 day, texture, viable cell count, peroxide value and sensory score were investigated. After seasoning, fish meats were divided into three kinds of product : product A(sardine : surimi ＝ 80 : 20%), product B(sardine : surimi = 60 : 40%), product C (sardine : surimi = 50 : 50%). Then, these were dried in the sun and hot air. During the storage, hardness was 8.1~8.7㎏ in the sun-dried and hot air-dried products, elasticity, 0.77~0.89 and the cohesiveness, 0.43~0.55. Hardness, elasticity and cohesiveness were excellence in the product C. The number of viable cell during the storage increased slightly but it was clear that product could be preserved in good condition for 60 days at 5℃. Changes in peroxide value in the sun-dried and hot air-dried products during the storage were slightly increased. The product C was the lowerest in peroxide value ; next in order were the product B and the product A. The sensory evaluation score of seasoned-dried product was decreased slightly during storage. These results showed that the product C was the most desirable quality during storage at 5℃ for 60 days.