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http://dx.doi.org/10.5657/KFAS.2020.0308

Processing and Quality of a Retort Pouched Soup Made from Brown-backed Toadfish Lagocephalus gloveri  

Hwang, Seok-Min (Department of Seafood and Aquaculture Science, Gyeongsang National University)
Kim, Gun-Cheol (Bum-A Food Co.)
Hwang, Young-Sook (Tongyeong Cooking Vocational Training Institute)
Jeon, Eun-Bi (Department of Seafood and Aquaculture Science, Gyeongsang National University)
Lee, Hyun-Jin (Department of Seafood and Aquaculture Science, Gyeongsang National University)
Oh, Kwang-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.53, no.3, 2020 , pp. 308-315 More about this Journal
Abstract
To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developed a retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dipping the pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract of pufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120℃, F0 value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents of the RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g, and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, and hydroxyproline. Sterilizing the RPS for up to F0 value 10 min. did not cause any major problems in terms of chemical or sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercial pufferfish soups and is suitable for commercialization as a value-added instant seafood soup.
Keywords
Brown-backed toadfish; Lagocephalus gloveri; Retort pouch; Pufferfish soup;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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