조미 정어리포 가공에 관한 연구 1. 조미 정어리포 가공 및 일반성분의 변화

Studies on the processing of seasoned-dried sardine product 1. Processing of seasond-dried sardine product and change of proximate components

Seasoned-dried sardine product was prepared to extend the use of sardine. In order to determin the processing condition, change in proximate components and volatile basic nitrogen were investigated. Fish meat, which was beheaded, gulted and washed, separated from bones and skin, and chopped with meat chopper, was mixed with 6.0% sorbitol, 1.5% table salt, 3.0% sugar and 0.4% monosodium glutamate(respectively). These were dried in the sun and hot air. Then three kinds of product were prepared : product A (sardine:surimi, 80:20%), product B (sardine:surimi, 60:40%), product C (sardine:surimi, 50:50%). Promixate components of seasoned-dried sardine product was 30-32% in the sun-dry, and 18-19% in the hot air dry. Crude protein and crude lipid were 43-44%, 17-22% in the sun-dry and 48-53%, 22-28% in the hot air-dry. The value of latter is in higher sun-dry. This result show that ratio of crude protein and crude lipid become higher according to the decreasing the moisture in the hot air-dry. Changes in moisture in the sun and hot air-dry during the storage 5℃ for 60days is not observed. Contents of volatile basic nitrogen in both the sun and hot-air dry during the storage were slightly increased. judging from the results, the deterioration of product was not rised for 60 days in the during 5℃ storage.