Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Skate Pipyun prepared with Skate Skin

홍어껍질로 만든 홍어 피편의 품질 특성

  • Ock, Seong-Eun (Dept. of Food Service Management, Kyunghee University) ;
  • Lee, Kyung-Hee (Dept. of Food Service Management, Kyunghee University)
  • 옥성은 (경희대학교 외식경영학과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Received : 2016.02.16
  • Accepted : 2016.04.07
  • Published : 2016.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to develop a cooking method for skate pipyun made from skate skin and water. As the gel formation conditions, several skin contents (30~60%) and cooking times (10, 14, and 18 min) were determined. Test for quality characteristics of pipyuns was carried out by measuring texture, water content and pH, sensory evaluation, and heat stability of pipyun gel: five samples (S2: 40%, 10 min, S3: 50%, 10 min, S6: 40%, 14 min, S9: 30%, 18 min, S10: 40%, 18 min) with appropriate gel texture were selected based on their hardness, adhesiveness, and springiness. There was no difference in color among the five pipyuns. Hardness, chewiness, and gumminess of pipyuns significantly increased depending on skate skin content and cooking time. Water contents were significantly higher in S2 (83.40%) and S6 (82.97%). The pH levels of pipyuns appeared to be weakly alkali in the range of 8.17~8.71. In the sensory evaluation, S2 was the most preferred overall with significantly higher evaluation of transparence, gloss, and smoothness. The stability of gels S2 and S9 decreased during storage at $10^{\circ}C$ for 8 hours, and at $20^{\circ}C$ for 60 min. Therefore, heating a mixture of 40% skate skin with 60% water for 10 min is recommended as optimum conditions for producing skate pipyun.

Keywords

References

  1. Baek DH (2006) Food Dimibang Annotation. Geulnurim, Korea. pp 155-171.
  2. Cha ES (2003) Quality characteristics of Raja kenojei by cooking conditions during fermentation period. MS Thesis Sejong University, Seoul. pp 1-3.
  3. Cho EJ (1994) Changes of the quality during storage of Raja kenojei meat. MS Thesis Kyungsung University, Busan. pp 4-6.
  4. Cho HS, Kim KH (2008) Quality characteristics of commercial slices of skate Raja kenojei. J East Asian Soc Diet Life 18: 214-220.
  5. Cho SH, Jahncke, ML, Chin KB, Eun JB (2006) The effect of processing conditions on the properties of gelatin from skate (Raja kenojei) skins. Food Hydrocolloid 20: 810-816. https://doi.org/10.1016/j.foodhyd.2005.08.002
  6. Je JY, Qian ZJ, Byun HG, Kim SK (2007) Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochem 42: 840-846. https://doi.org/10.1016/j.procbio.2007.02.006
  7. Jin YH, Kim SH (2007) Theory & Practice: Food and Cookery Science. Jigumoonhwasa, Korea. p 202.
  8. Jun MR, Lee JM, Lee KS, Kim KO (2000) The effects of preparation conditions on the properties of jokpyun (traditional Korean gel type food) model system. Food Sci Biotechnol 9: 27-31.
  9. Kang KH, Jeong KS (2012) Extraction characteristics, antioxidative effect and preparation of collagen gel of skate skin extracts. J Korea Academia-Industrial Cooper Soc 13: 5637-5645. https://doi.org/10.5762/KAIS.2012.13.11.5637
  10. Kang KH, Jung JH, Jung GS, Baek JM (2011) A study on development and industrialization of collagen gel from skate ray by-product. Proceeding of the Korean Environmental Sci Soc Conference 20: 404-406.
  11. Kim JS, Kim HS, Yang SK, Park CH, Oh HS, Kang KT, Ji SG (2006) Quality characteristics of accelerated salt-fermented anchovy sauce added with shrimp Pandalus borealis by products. J Korean Soc Food Sci Nutr 35: 87-95. https://doi.org/10.3746/jkfn.2006.35.1.087
  12. Kim JS, Cho SY (1996) Screening for raw material of modified gelatin in marine animal skins caught in coastal offshore water in Korea. Agric Chem Biotechnol 39: 134-139.
  13. Kim JS, Heu MS, Ha JH (2007) Fundamentals and Applications of Seafood Processing. Hyoil Publishing Co. Seoul, Korea. pp 129-140.
  14. Kim SK, Kim SW, Noh SJ, Kim Y, Kang JH, Lee SH (2013) Qualities of Konjac containing tunic extract from Styela clava. J Korean Soc Food Sci Nutr 42: 410-414. https://doi.org/10.3746/jkfn.2013.42.3.410
  15. Kim YJ, Lee NH (1998) Changes of physicochemical characteristics of pyunyuk depending on cooking time during processing. J Korean Soc Food Sci Nutr 27: 668-674.
  16. Kwon MC, Kim CH, Kim HS, Syed AQ, Hwang BY, Lee HY (2007) Anti-wrinkle activity of low molecular weight peptides derived from the collagen isolated from Asterias amurensis. Korean J Food Sci Technol 39: 625-629.
  17. Lee HR (2012) Physicochemical and sensory properties of skate(Raja kenojei) fermented with Bacillus subtilis under Sous-vide method. MS Thesis Hanyang National University, Seoul.
  18. Lee KA (1999) Extractive nitrogenous constituents of fermented commercial skate, Raja kenojei. MS Thesis Yeosu National University, yeosu. pp10-12.
  19. Lee MK (1996) A study of the bio-nutritional evaluation of raja skates caught in Huksando area. J Kwangju Health College 21: 253-265.
  20. Lee NH, Kato, N, Yasunaga K, Nakagawa N, Arai KI (1997) A new simple method for evaluation of characteristic gel forming ability of walleye pollack frozen surimi in a factory. Bull Japan Soc Sci Fish 63: 977-984. https://doi.org/10.2331/suisan.63.977
  21. Meullenet JF, Chang HC, Carpenter JA, Resurreccion A (1994) Textural properties of chicken Frankfurters with added collagen fibers. J Food Sci 59: 729-733. https://doi.org/10.1111/j.1365-2621.1994.tb08114.x
  22. Ministry of Oceans and Fisheries (2015) http://www.mof.go.kr/article/view.do?articleKey=9520&boardKey=10&menuKey=521curenttPageNo=1. Accessed Oct 6, 2015.
  23. Moon SJ, Son KH (2006) Food Science and Cooking Principles. Soohaksa, Korea. p 293.
  24. Nam HK, Lee MK (1995) Studies on the fatty acids and cholesterol level of raja skate. J Kor Oil Chem Soc 12: 55-58.
  25. Ngo DH, Kang KH, Jung WK, Byun HG, Kim SK (2014) Protective effects of peptides from skate (Okamejei kenojei) skin gelatin against endothelial dysfunction. J Funct Food 10: 243-251. https://doi.org/10.1016/j.jff.2014.06.021
  26. Park SH, Lee JK, Jeon JK, Byun HG (2011) Characterization of a collagenase-1 inhibitory peptide purified from skate dipturus chilensis skin. J Kor Fish Aquat Sci 44: 456-463.
  27. Shin AG, Kim SD (2009) Sensory characteristics of herbal dombaeki pipyun prepared with shark skin and cartilage. J East Asian Soc Diet Life 19: 618-626.
  28. Shon JH, Eun JB (2010) Physicochemical and functional properties of collagen powder from skate (Raja kenojei) skins. J Kor Food Preserv 17: 435-443.
  29. Species Korea (2012) Okamejei kenojei (Muller & Henle, 1841). http://www.nibr.go.kr/species/home/species/spc01001m.jsp?cls_id=61191&cont_cls_id=1&show_all_tab Accessed Dec. 24, 2012.

Cited by

  1. Production of High-Quality, Semi-dried Dorumuk (Arctoscopus japonicus) through Infrared-Assisted Air Drying vol.23, pp.4, 2016, https://doi.org/10.13050/foodengprog.2019.23.4.265