Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Processing Conditions and Quality Stability during Storage of Meaty Textured Fish Protein Concentrate -II. Quality Stability during Storage and Utilization of Meaty Textured Fish Protein Concentrate from Filefish and Sandfish-

축육과 유사한 텍스쳐를 가진 어육단백질 농축물의 가공조건 및 저장중의 품질변화 -제 2 보 : 저장중의 품질변화-

  • 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) ;
  • Jeon, Joong-Kyun (Department of Food Science and Technology, National Fisheries University of Busan) ;
  • Cha, Yong-Jun (Department of Food Science and Technology, National Fisheries University of Busan) ;
  • Kim, Se-Kwon (Department of Food Science and Technology, National Fisheries University of Busan)
  • 이응호 (부산수산대학 식품공학과) ;
  • 조덕제 (경남공업전문대학 식품공업과) ;
  • 전중균 (부산수산대학 식품공학과) ;
  • 차용준 (부산수산대학 식품공학과) ;
  • 김세권 (부산수산대학 식품공학과)
  • Published : 1982.03.30
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Abstract

Quality of meaty textured fish protein concentrate (MT-FPC) prepared from filefish. Navodon modestus, and sandfish. Arctoscopus japonicus, was investigated. The stability of the product during storage under various conditions was evaluated with rehydration capacity, thiobarbituric acid (TBA) value and browning colour density. MT-FPC packed in glass bottle with air and stored at room temperature showed no significant differences in TBA value, rehydration capacity and browning colour density during the storage period of 90 days. The jelly strength of product prepared from filefish was weaker than that of sandfish: and beef meat could be substituted with MT-FPC up to 50% in making hamburger and fried meat balls without a significant loss in taste, odor and texture.

말쥐치 및 도루묵을 보다 효과적으로 이용하기 위하여, 축육과 유사한 텍스쳐를 가진 어육단백질농축물 저장 중의 품질 안정성 및 이용방안에 대하여 검토하였다. 제품은 함기포장하여 상온에 저장하여도 복수성, TBA값 및 갈변도 등에 큰 변화없이 90일간 품질이 안정하게 유지되었다. 햄버어그 및 튀김어단을 만들때 쇠고기 대신에 축육과 유사한 텍스쳐를 가진 어육단백질농축물을 50%까지 섞어도 맛, 냄새 및 텍스쳐 등에 별다른 손색이 없었다.

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