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Preparation of powdered dried sea mussel mytilus edulis and anchovy engraulis japonica for instant soup


Journal of the Korean Fisheries Society 17(4): 299-305
Preparation of powdered dried sea mussel mytilus edulis and anchovy engraulis japonica for instant soup
In an attempt to utilize sea mussel and anchovy effectively, powdered instant soups were prepared and their stability quality examined during storage. Powdered instant soup was made by adding 3% sugar, 20% table salt, 5% monosodium glutamate, 0.2% black pepper and garlic powder to pulverized dried sea mussel or anchovy. Powdered instant soup products, powdered products, and dried round state sea mussel or anchovy were packed with air in laminated film bags (cellophane/polyester/aluminum foil/polyester: 20 .mu.m/15 .mu.m/7 .mu.m/20 .mu.m, 13 .times. 14 cm). Amino-N and volatile basic N contents of these products, in addition to water activity and color value showed little significant variations during storage. Thiobarbituric acid values increased up to 30 days of storage and then decreased slightly. Comparing the quality of powdered-seasoned products with that of dried round state products, there were no significant differences in stability during storage. From the experimental results, the quality of powdered instant soup of sea mussel and anchovy were stable fo 100 days at room temperature (25 .+-. 3.degree. C).


Accession: 006173712



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