한국식품과학회지 (Korean Journal of Food Science and Technology)

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

어육동결조리식품(魚肉凍結調理食品)의 가공조건(加工條件) 및 품질(品質) 안전성(安全性)에 관한 연구(硏究) - 제 1 보 : 고등어 Steak 가공조건(加工條件) 및 동결저장중(凍結貯藏中)의 품질안전성(品質安全性) -

Processing Conditions and Quality Stability of Precooked Frozen Fish Foods during Frozen Storage - I. Processing Conditions and Quality Stability of Mackerel Steak during Frozen Storage -

  • 이응호 (부산수산대학 식품공학과) ;
  • 전중균 (부산수산대학 식품공학과) ;
  • 조순영 (부산수산대학 식품공학과) ;
  • 차용준 (부산수산대학 식품공학과) ;
  • 정수열 (부산수산대학 식품공학과)
  • Lee, Eung-Ho (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
  • Jeon, Joong-Kyun (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
  • Cho, Soon-Yeong (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
  • Cha, Yong-Jun (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
  • Jung, Soo-Yeol (Dept. of Food Science and Technology, National Fisheries University of Busan)
  • 발행 : 1982.12.30
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초록

고등어를 이용하여 어육냉동 steak을 만들어 이것의 가공조건을 구명하고 또한 대두단백질의 첨가가 제품품질에 미치는 효과에 대하여 검토하였다. 고등어 냉동 steak를 가공하기 위해서는 어육에 탄산수소나트륨 0.5%, 식염 1.0%, 중합인산염 0.2%, 글루탐산나트륨 0.2%, 설탕 2.0% 및 향신료로서 고춧가루 0.2%, 후추가루 0.4%, 마늘가루 0.2%와 nutmeg 0.2%를 첨가하여 고기갈이한 다음 $-3^{\circ}C{\sim}-5^{\circ}C$에서 2일간 조온저장 후 동결저장하는 것이 가장 좋았다. 또한 대두단백질을 5% 첨가하므로서 제품의 동결저장중 색조변화, 유리드립생성, 지방산패억제 및 텍스튜어의 개선효과가 있었으며 관능검사 결과로서도 고등어냉동 steak는 동결저장 90일동안 품질이 안정되게 유지되었다.

Processing conditions of fish steaks and the effect of soybean protein on quality during frozen storage were investigated. Added to the fish meat were 1.0% of table salt, 0.5% of sodium bicarbonate, 0.2% of polyphosphate, 0.2% of monosodium glutamate, 2.0% of sugar, 0.2% of red pepper powder, 0.2% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced with stone mortar and then stored at $-3^{\circ}\;to\;-5^{\circ}C$ for two days prior to frozen storage. The beneficial effects of adding soybean protein(5%) to the fish steaks were the control of color change, free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen mackerel steaks, by sensory evaluation, was not inferior to that of hamburger on the market.

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