Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 18 Issue 5
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- Pages.401-408
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- 1985
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Processing of Ready-to-Cook Food Materials with Dark Fleshed Fish 1, Processing of Ready-to-Cook Sardine Meat "Surimi"
일시다획성 적색육어류를 이용한 중간식품소재 개발에 관한 연구 1. 정어리 연육의 가공
- LEE Byeong-Ho (Department of Food and Nutrition, Dong Eui University) ;
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- YOU Byeong-Jin (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- SUH Jae-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JEONG In-Hak (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JUNG Woo-Jin (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- KANG Jeong-Oak (Department of Food and Nutrition, Dong Eui University)
- 이병호 (동의대학교 식품영양학과) ;
- 이강호 (부산수산대학 식품공학과) ;
- 유병진 (부산수산대학 식품공학과) ;
- 서재수 (부산수산대학 식품공학과) ;
- 정인학 (부산수산대학 식품공학과) ;
- 정우진 (부산수산대학 식품공학과) ;
- 강정옥 (동의대학교 식품영양학과)
- Published : 1985.09.01
Abstract
In order to develop new types of product which can offer a sanitary and preservative duality, and convenience to consumers in marketing and cooking particularly in urban area, two processing methods of ready-to-cook food materials with dark fleshed fishes like sardine and mackerel were investigated. A method applied, in this work, is processing of ready-to-cook sardine meat "surimi" in which sardine meat is treated with alkaline solution to stabilize myofibrillar proteins, washed thoroughly with water to remove soluble components, and added with a proper amount of polyphosphate and sorbitol to enforce the functional property of meat such as water holding capasity, elasticity, and gel strength. The textural properties of fish meat paste made from the "surimi" meat were greatly dependent upon the stability of myofibrillar proteins and the elimination of water soluble components. The salt soluble proteins of sardine meat were so unstable in post-mortem stage that the gel forming ability was lost within 3 days at
정어리육을 원료로 한 대중적 소비성향의 대량 소비를 할 수 있는 식품의 중간 소재를 개발할 목적으로 정어리의 연육가공방법과 연육의 성상과 이를 소재로 한 제품의 물성에 관여하는 원료의 선도, 세척방법, 첨가물, 저장조건 등 여러가지 가공조건의 최적화를 검토하였다. 그 결과는 다음과 같이 요약된다. 1. 정어리육의 단백질은 저온에 저장하여 선도를 유지하여도 급격히 불용화하여 제품의 탄력과 물성도 매우 저하하였다. 원료정어리의 저장온도가
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