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http://dx.doi.org/10.5657/kfas.2003.36.5.437

Effects of Processing Conditions and Natural Antimicrobial Materials on Quality of Freeze-dried, Seasoned and Roasted Alaska Pollack (Theragra chalcogramma)  

CHO Soon-Yeong (East Coastal Marine Bioresources Research Center, Kangneung National University)
SHIM Jae-Man (Gangneung Development Institute for Marine Bioindustry)
CHOI Yong-Seok (Gangneung Development Institute for Marine Bioindustry)
KIM Ok-Sun (East Coastal Marine Bioresources Research Center, Kangneung National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.36, no.5, 2003 , pp. 437-441 More about this Journal
Abstract
This research investigated the effects of processing conditions and natural antimicrobial materials on quality of freeze-dried, seasoned and roasted Alaska pollack (Theragra chalcogramma). The optimum dipping time and moisture contents of freeze-dried Alaska pollack were 1 sec in $1\%$ salt solution, $48.6\%$ respectively. The freeze-dried, seasoned and roasted Alaska pollack product showed high sensory value. As sterilization time increased over 30 mins in water bath at $100^{\circ}C$ the browning degree of the freeze-dried, seasoned and roasted Alaska pollack product increased. Among various antibrowning agents, $3\%$ corn starch was better in preventing browning than sporix treatment. The freeze-dried, seasoned and roasted Alaska pollack product added with lactate Ca and catechin had the antimicrobial, and the VBN contents of the product showed low level.
Keywords
Antimicrobial materials; Antibrowning agents; Lactate Ca; Catechin; Alaska pollack; Theragra chalcogramma;
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