Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Study on the Texture Characteristics and Effects of Antioxidants on Saury (Cololabis saira) Nuggets

꽁치 너겟의 텍스처 특성 및 지방산패에 따른 품질특성 연구

  • Kim, Gi-Ryoon (Department of Food Service Management, Kyung Hee University) ;
  • Kim, Hyun-Ah (Department of Food Service Management, Kyung Hee University) ;
  • Lee, Kyung-Hee (Department of Food Service Management, Kyung Hee University)
  • 김기륜 (경희대학교 외식경영학과) ;
  • 김현아 (경희대학교 외식경영학과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Received : 2010.09.17
  • Accepted : 2010.10.18
  • Published : 2010.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the appropriate water content in high omega-3 fatty acid Saury nuggets for the desirable texture. The approach was made with adding water and onion at various levels (0~20%). The main ingredients of the nuggets included saury mince, mild pizza cheese, and hydrated textured soy protein concentrate. The formulated products were molded (dia. 4.5, thickness 1.5 cm, 20 g), lightly battered, and flash fried for 4 min. at $160^{\circ}C$, and then frozen until tested. The frozen nuggets were cooked at $165^{\circ}C$ and subjected to sensory evaluations, texture analysis, and water content analysis during warming (0~60 min), as well as assessments of acid, peroxide, and TBA values (during 10 days of storage at $24^{\circ}C$). In the sensory evaluation, preference for texture was highest in the nuggets made with a 15% onion level. The hardness of the nuggets increased with increasing onion level. Moisture content was highest in the nuggets made with a 20% water level. Changes in hardness during warming (0~60 min) of Saury nuggets containing various water and onion levels increased in nuggets made with the 20% water level. The acid, peroxide, and TBA values of the Saury nuggets made with herbs and oriental herbal extracts decreased up to 10 days of storage.

Keywords

References

  1. 松元文子 1982 調理, 光生館 p 183
  2. 전국창 2002. 우리나라 냉동식품 산업의 현황, 한국육가공협회 25:36-43
  3. 주현규 외 1995. 식품분석법. 서울: 학문사. pp 255-257
  4. 한국 영양학회 7차 개정판 : www.yori.co.kr
  5. Chambers E, Wolf MB. 1996. Sensory testing methods. 2nd, West Conshohocken, Pa.: American Society for Testing and Materal. 58-72
  6. Chang JH. 2006. Antioxidant actives and antiproliferative effects of various natural herb extracts. Master degree thesis Seoul national university. p 24
  7. Gardmer, H. 1979. Lipid hydroperoxide reactivity with proteins and amino acids: A review. J. Agric. Food Chem. 27:220-229 https://doi.org/10.1021/jf60222a034
  8. Garcia DJ. 1998. Omega-3 long-chain PUFA nutraceuticals. Food Technol 52:44-49
  9. Newton I & Snyder D. 1997. Nutrition aspects of long-chain omega-3 fatty acids and their use in bread enrichment. Cereal Foods. 42:126-131
  10. Kim GR. 2008. Study on the texture characteristics of high omega-3 fatty acid Saury nuggets. J East Asian Dietary Life. 18(4):569-575
  11. Kim JS, Yeum DM, Kang HG, Kim IS, Kong CS, Lee TG, Heu MS. 2002. Fundamentals and application for canned foods. Hyoil Publsihing Co. Seoul. pp 27-31
  12. Kim NH. 2002. A Study on Urban Housewive's Purchase Activity of Processed Food and Perception of Nutrition Labeling. MS Thesis Sejong University. Seoul. p 30
  13. Kim HJ, Kim CK, Kwon YJ. 1999. Effects of Cooking Methods on Composition of Polyunsaturated and Other Fatty Acids in Saury (Cololabis seira). Korean J. Soc. Food Sci. 31(4):919-923
  14. Lee KH, Joaquin H, Lee CM. 2007. Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients, Journal of Food Science. 72(2):119-124 https://doi.org/10.1111/j.1750-3841.2006.00257.x
  15. Min, D. B. and T. H. Smouse. (1985) Flavor chemistry of fat and oils. American Oil Chemists' Society. p 39
  16. Park CS. 2005. Antioxidative and Nitrite Scavenging Abilities of Medicinal Plant Extracts. Korean J. Food Preserv. 12(6):631-636
  17. Park Young Jin. 2002. The Study on the Effect of Lipid Peroxides Production While Meat Eating Method. Journal of Educational Science. 16(1):105-114
  18. Pearson, A. M. and J. I. Gray. 1983. The maillard reaction in food and nutrition. Symp. Series 215, Am. Chem. Soc. Washington D.C. p 287
  19. Simopoulos AP. 1991. Omega-3 fatty acids in health and disease and growth and development. Am. J. Chin. Nutr. 54:438-463
  20. Uhei N, Sumiko K, Kunitoshi S. 1990. Effect of Pacific saury on serum cholesterol and component fatty acid in humans. Eiyogaku Zasshi, 48(5):233 https://doi.org/10.5264/eiyogakuzashi.48.233
  21. Yun SH, Yoon JY, Lee SR. 1996. Retail Distribution Temperature and Quality Status of Fried-Frozen Korean Meat Ball Products. Korean J. Food Sci. Technol 28(4):657-662