Journal of the Korean Professional Engineers Association (기술사)
- Volume 17 Issue 3
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- Pages.22-31
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- 1984
Dehydration of foamed sardine-starch paste by microwave heating. (Formulation and processing conditions)
고주파가열을 이용한 정어리 발포건조제품의 가공 I. 첨가물의 배합 및 가공방법
Abstract
Sardine ant mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapicl dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added with adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric constant (
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