한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제16권2호
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- Pages.127-132
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- 1984
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- 0367-6293(pISSN)
말쥐치 스테이크가공조건(加工條件) 및 동결저장중(凍結貯藏中)의 품질안정성(品質安定性)
Processing Conditions and Quality Stability of Filefish Steak during Frozen Storage
- 전중균 (부산수산대학 식품공학과) ;
- 정수열 (부산수산대학 식품공학과) ;
- 하재호 (부산수산대학 식품공학과) ;
- 박향숙 (부산수산대학 식품공학과) ;
- 이응호 (부산수산대학 식품공학과)
- Jeon, Joong-Kyun (Department of Food Scince and Technology, National Fisheries University of Busan) ;
- Jung, Soo-Yeol (Department of Food Scince and Technology, National Fisheries University of Busan) ;
- Ha, Jae-Ho (Department of Food Scince and Technology, National Fish University) ;
- Park, Hyang-Suk (Department of Food Scince and Technology, National Fisheries University of Busan) ;
- Lee, Eung-Ho (Department of Food Scince and Technology, National Fisheries University of Busan)
- 발행 : 1984.06.30
초록
우리나라 연근해(沿近海)에서 많이 어획되고 있는 말쥐치. Navodon modestus를 이용하여 새로운 식품소재(食品素材)로 개발(開發)하기 위해 말쥐치 스테이크의 가공조건(加工條件)을 구명하고 동결저장중(凍結貯藏中) 제품품질(製品品質)에 미치는 대두단백질(大豆蛋白質)의 첨가효과(添加效果)를 검토(檢討)하였다. 말쥐치 냉동(檢討) 스테이크를 가공(加工)하기 위해서는 말쥐치육(肉)에 대해 탄산수소나트름 0.5%, 식염 1%, 중합인산염 0.2%. 글루탐산나트륨 0.2%, 설탕2.0%및 향신료로서 고추가루, 마늘가루 및 nutmeg을 각각 0.2%, 후추가루 0.4%를 첨가(添加)하여 고기갈이한 다음
Processing conditions of filefish steaks and effect of soybean protein on quality during frozen storage were investigated. Additives which is added to the filefish meat were 1% of table salt, 0.2% polyphosphate, 0.5% of sodium bicarbonate, 0.2% of monosodium glutamate, 0.2% of red pepper powder, 0.4% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced in the stone mortar and then stored at -3 to
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