Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 18 Issue 4
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- Pages.352-362
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- 1985
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Processing of Fish Meat Paste Products with Dark-Fleshed Fishes (2) Processing of Meat Paste Product with Mackerel
적색육 어류를 원료로 한 연제품의 제조 (2) 고등어 어묵의 제조
- PARK Yeung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- KIM Dong-Soo (Department of Food Science and Technology, Pusan Sanub University) ;
- CHUN Seok-Jo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- KANG Jin-Hoon (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- PARK Jin-Woo (Department of Food Science and Technology, National Fisheries University of Pusan)
- 박영호 (부산수산대학 식품공학과) ;
- 김동수 (부산산업대학교 식품공학과) ;
- 천석조 (부산수산대학 식품공학과) ;
- 강진훈 (부산수산대학 식품공학과) ;
- 박진우 (부산수산대학 식품공학과)
- Published : 1985.07.01
Abstract
In succession to the previous paper, the present study was directed to investigate the optimal processing conditions of meat paste products with mackerel. To improve the gel forming ability of meat paste, washing conditions with water and alkaline solution, setting time and temperature, and heating temperature were controlled, and the influences of the freshness of raw mackerel and mixing ratios of ordinary and dark muscle on the qualities of meat paste products were discussed. The most effective condition for the keeping freshness of raw mackerel meat among different storage conditions was the forozen storage at
고등어를 원료로 하여 어묵을 제조할 때의 최적가공조건을 밝히기 위하여, 원료어의 저장조건 및 선도, 원료육의 수세조건, 알칼리 세척처리, 원료육의 혈합육비율, 고기풀의 setting조건, 가열온도 및 시간, 냉동고기풀의 저장 기간 등이 어묵형성능 및 그 물성에 미치는 영향에 대하여 연구검토하였다. 1. 원료어를
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