Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Processing Conditions and Quality Stability during Storage of Meaty Textured Fish Protein Concentrate -I. Processing Conditions of Meaty Textured Fish Protein Concentrate from Filefish and Sandfish-

축육과 유사한 텍스쳐를 가진 어육단백질 농축물의 가공조건 및 저장중의 품질변화 -제 1 보 : 가공조건-

  • Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Busan) ;
  • Cho, Duck-Jae (Department of Food Industry, Kyung Nam Junior College of Technology) ;
  • Kim, Se-Kwon (Department of Food Science and Technology, National Fisheries University of Busan) ;
  • Han, Bong-Ho (Department of Food Science and Technology, National Fisheries University of Busan)
  • 이응호 (부산수산대학 식품공학과) ;
  • 조덕제 (경남공업전문대학 식품공업과) ;
  • 김세권 (부산수산대학 식품공학과) ;
  • 한봉호 (부산수산대학 식품공학과)
  • Published : 1982.03.30
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Abstract

An investigation on optimum processing conditions for meaty textured fish protein concentrate (MT-FPC) was carried out with the fish meat of filefish, Navodon modestus, and sandfish. Arctoscopus japonicus. The processing conditions were determined by the lipid content and the rehydration capacity of MT-FPC. The optimum pH and sodium chloride content of fish meat were 8.0 and 1.0%, respectively. The most effective soaking conditions were: soaking time in chilled ethanol was 15 min for both filefish and sandfish; amount of chilled ethanol, 3 volumes and 4 volumes for filefish and sandfish, respectively; temperature of chilled ethanol, $25 ^{\circ}C$ for both filefish and sandfish; soaking time in boiling ethanol, 15 and 25 min for filefish and sandfish, respectively; amount of boiling ethanol, 2 and 4 volumes for filefish and sandfish, respectively; and number of snaking in boiling ethanol, 2 and 4 times for filefish and sandfish, respectively. Yields of the product to the minced meat weight, the contents of protein and lipid in MT-FPC prepared from filefish were 13.7%, 84.5% and 0.2%, and those from sandfish were 12.5%, 84.2% and 1.1%, respectively.

말쥐치(Novodon modestus) 및 도루묵(Arcotoscopus japonicus)을 원료로써 축육과 유사한 어육단백질농축물을 가공하기 위한 최적조건을 검토하였다. 말쥐치를 원료로 하였을 때, 고기풀의 pH 8.0, 식염첨가량 1%, 고기풀에 대하여 3배량의 $25^{\circ}C$ 에탄올에 15분간 침지처리한 다음 다시 2배량의 비등 에탄올에 15분간 2회 침지처리하는 것이 좋았다. 도루묵의 경우는 pH 및 식염첨가량은 말취지와 같고 4배량의 $25^{\circ}C$ 에탄올에 15분간 침지처리하고, 다시 4배량의 비등 에탄올에 25분간 4회 침지처리하는 것이 좋았다. 이와같은 최적조건하에서 만든 말취지 및 도루묵의 축육과 비슷한 조직단백질 농축물 제품의 수분은 각각 9.7%, 9.5%, 단백질은 각각 84.5%, 84.2%, 지질은 각각 0.2%, 1.1%였으며, 수율은 각각 13.7%, 12.5%였다. 그리고 제품 중의 필수아미노산함량은 쇠고기 및 대두단백질과 비교하였을 때 큰 손색이 없었다.

Keywords