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http://dx.doi.org/10.5657/KFAS.2015.0849

Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Steak Added with Pork Leg  

Yoon, Moon-Joo (Department of Seafood and Aquaculture Science /Institute of Marine Industry, Gyeongsang National University)
Lee, Jae-Dong (Department of Seafood and Aquaculture Science /Institute of Marine Industry, Gyeongsang National University)
Kang, Kyung-Hun (Department of Seafood and Aquaculture Science /Institute of Marine Industry, Gyeongsang National University)
Park, Si-Young (Department of Seafood and Aquaculture Science /Institute of Marine Industry, Gyeongsang National University)
Joo, Jong-Chan (Food Service and Culinary, Changshin University)
Kim, Jeong-Gyun (Department of Seafood and Aquaculture Science /Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.48, no.6, 2015 , pp. 849-856 More about this Journal
Abstract
This study was performed to obtain basic data regarding the development of fish steak products using olive flounder and pork leg. Olive flounder and pork leg were ground separately in a chopper. The methods used for processing were as follows. Chopped olive flounder (100 g) and other ingredients (bread crumbs, 13 g; onion, 12 g; garlic, 4 g; egg wash, 18 g; salt, 0.05 g; pepper, 0.05 g) were mixed in a chopper. The mixture was molded into a steak shape ($12{\times}7cm$) and roasted in an oven at $180^{\circ}C$ for 12 min (OF). FP consisting of a mixture of olive flounder (70 g) and pork leg meat (30 g) and OP consisting of pork leg meat alone (100 g) were processed according to the same procedure as described for OF. Various factors (viable bacterial count, chemical composition, pH, salinity, hardness value, color value, total amino acid content, free amino acid content, fatty acid composition, mineral content) were measured, and sensory evaluation was conducted. Based on the results of the sensory evaluation and hardness value, OP was deemed to be the most desirable, followed in order by FP and OF. There was a slight but significant difference between OP and FP.
Keywords
Steak; Olive flounder; Sensory evaluation; Pork leg; Quality property;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
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