마른 오징어의 품질평가 및 보존기간 = Quality Evaluation and Shelf-life of Dried Squid

다국어 초록 (Multilingual Abstract)

In order to obtain the objective indices which can assess the quality and the shelf-life of dried squid, nonenzymatic browning, carbonyl value, trimethyl amine (TMA) and trimethyl amine oxide (TMAO) decrease and panel test were determined in dried squid at various water activity levels. When the data of nonenzymatic browning fit a zero order equation, $r^2$ value were more than 0.92 except aw 0.52 for 0.8241. Through variance analysis for the data of browning extent and TMAO decrease, the confidence limits of regression equation were $99\%$ and their limit values of shelf-life were shown 0.45390 O. D./g. solid and 190.322 g/g respectively. In case of TMAO, $r^2$ value was calculated more than 0.95. Linear regression equation for the correlation between browning data and average panel score was Y=0.6138-0.053X and its $r^2$ value was 0.9285. Also in TMAO decrease, the equation was InY=2.0314+0.08269x and $r^2$ value was 0.7854. The shelf-life, evaluated by nonenzymatic browning, TMAO decrease and panel test, was 110-170 days at aw 0.45-0.76 except aw 0.15.