[논문]생멸치와 시판 마른멸치의 이화학적 및 미생물학적 특성

윤현진; 함인태; 김진수; 최종덕

doi:10.13000/jfmse.2017.29.6.1945

[국내논문] 생멸치와 시판 마른멸치의 이화학적 및 미생물학적 특성
Physicochemical and Microbiological Characteristics of Raw Anchovies and Boiled-dried Anchovies on the Market 원문보기

水産海洋敎育硏究 = Journal of fisheries and marine sciences education, v.29 no.6 = no.90, 2017년, pp.1945 - 1955

윤현진 (경상대학교) , 함인태 (경상대학교) , 김진수 (경상대학교) , 최종덕 (경상대학교)

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This study was amis to look into the physicochemical and microbiological characteristics of the raw anchovies and boiled-dried anchovies on the market. Depending on the storage temperature of raw anchovies, the physicochemical and microbiological changes were identified during different temperature storage. The samples were stored at $5^{\circ}C$ and $20^{\circ}C$, for 72 hours respectively for an experiment. As a result, it was found that pH ranges from 5.97 to 6.70 at $5^{\circ}C$ and from 5.97 to 7.33 at $20^{\circ}C$. Volatile basic nitrogen (VBN) was found to range from 8.11 to 50.87 mg/100 g at $5^{\circ}C$, and from 8.11 to 267.88 mg/100 g at $20^{\circ}C$. Histamine ranged from 0.86 to 38.43 mg/kg at $5^{\circ}C$, and from 0.86 to 230.31 mg/kg at $20^{\circ}C$. Peroxide value (POV) and acid value (AV) ranged from 24.33 to 211.02 meq/kg and from 15.6 to 42.2 mg KOH/g at $5^{\circ}C$ respectively, and also from 24.33 to 283.80 meq/kg and from 15.6 to 85.0 mg KOH/g at $20^{\circ}C$ respectively. Viable cell count was found to be too numerous to count (TNTC) under the condition of $5^{\circ}C$ in 72 hours, and $20^{\circ}C$ in 24 hours. Yeast & molds and coliform group were not found both at $5^{\circ}C$ and $20^{\circ}C$. According to the size of boiled-dried anchovies on the market, the physicochemical and microbiological characteristic of it were investigated. Proximate composition of boiled-dried anchovies for the different sizes were 24.4~30.1% moisture, 7.8~14.2% crude lipid, 44.6~50.6% crude protein and 13.1~16.0 Ash, respectively. The result of an expriment, while salinity, histamin and microorganism were within the criteria, water phase salt (WPS), and water activity exceeded specification for the Korea Ministry of Food and Drug Safety (KMFDS), US Food and Drug Administration (FDA) and Codex Alimentarius Commission (CODEX).

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참고문헌 (20)

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[국내논문] 생멸치와 시판 마른멸치의 이화학적 및 미생물학적 특성
Physicochemical and Microbiological Characteristics of Raw Anchovies and Boiled-dried Anchovies on the Market 원문보기

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[국내논문] 생멸치와 시판 마른멸치의 이화학적 및 미생물학적 특성 Physicochemical and Microbiological Characteristics of Raw Anchovies and Boiled-dried Anchovies on the Market 원문보기

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윤현진 (3) 함인태 (3) 김진수 (1) 최종덕 (51)

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[국내논문] 생멸치와 시판 마른멸치의 이화학적 및 미생물학적 특성
Physicochemical and Microbiological Characteristics of Raw Anchovies and Boiled-dried Anchovies on the Market 원문보기