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http://dx.doi.org/10.5657/KFAS.2022.0121

Preparation and Sensory Properties of Semi-dried Israeli Carp Cyprinus carpio  

Lee, Chang Yong (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Park, Si Hyeong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Park, Ye Eun (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Choe, Yu Ri (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Seok Min (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Oh, Seon Hwa (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.55, no.2, 2022 , pp. 121-128 More about this Journal
Abstract
The aims of this study were to optimize the processing procedure of high-quality semi-alternating temperature dried Israeli carp Cyprinus carpio (SAD-IC) and to investigate the sensory properties of the product. Based on the differences in moisture content of the dorsal and ventral muscles, high quality SAD-IC was prepared by alternating the drying temperature between 4 h at 35℃, and 2 h at 5℃, three times before final drying for 2 h at 35℃. The surface in SAD-IC produced under the optimal alternating-temperature drying process had a markedly superior browning index value and softer texture compared to products produced using constant-temperature drying. SAD-IC produced from dorsal and ventral muscle had significantly superior taste values than the raw material. These results suggest that SAD-IC has the potential to be industrialized.
Keywords
Common carp; Cyprinus carpio; Freshwater fish; Israeli carp;
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Times Cited By KSCI : 4  (Citation Analysis)
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