물엿 첨가에 의한 젓갈의 유통기간 연장에 관한 연구 3. 물엿 첨가에 의한 저염오징어 젓갈 저장 중의 성분변화

Studies on shelf-life extension of low salted sguid-jeotakal using corn syrup 3. Change of the components during storage of low salted squid-jeotkal using corn syrup

For the shelf life extension according to the storage periods of 5, 15, and 25℃ in low salted squid-jeotkal using corn syrup 25%, this study carried out. In order to judge the value as a trademark in the course of the storing periods at 5℃, 15℃ and 25℃, volatile basic nitrogen (VBN), pH, NH₂-N, NH₃-N, water activity(AW), brix and general components were investigated. The results were as follow. The concentration of moisture, protein, Ash, Aw, VBN and salinity were little above in the control than in 25% corn syrup and seasoning but brix lowed in the control. the initial VBN of the control and additive at 5℃ was each 18.65 and 17.80㎎/100g but 78.95 and 42.21㎎/100g in the 50 days of storage. VBN of control at 15℃ was 100㎎/100g in the 25 days and additive 92.48㎎/100g in 45 days. These of control and additive at 25℃ were each 100㎎/100g in the 12 days and in the 18 days. pH of control at 15℃ and 25℃ lowed less than pH 5 in the 30 and 12 days, respectively. And it of additive at 5℃, 15℃, and 25℃ was pH 5.82 in the 50 days, 5.41 in the 45 days and less than pH 5 in the 18 days. NH₂-N and NH₃-N increased slowly at 5℃ and 15℃ but these of control and corn syrup increased as rapidly as each 400~650㎎ and 60~280㎎/100g in the storing periods of 30 days at 25℃.