Browse > Article

The Standardized Recipe and Nutrient Analysis of Stir-fried Whip-arm Octopus in Busan  

Lyu, Eun-Soon (Department of Food and Nutrition, Kosin University)
Publication Information
Journal of the Korean Society of Food Culture / v.18, no.1, 2003 , pp. 9-16 More about this Journal
Abstract
The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).
Keywords
stir-fried whip-arm octopus; traditional local foods; standardized recipe;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Lee SW, Korea Gosikmunhungibsung(VII), p2585, Seoul:Suhwaksa, 1992
2 Lee SW, Korea Gosikrnunhungibsung(IV), p1186, Seoul: Suhwaksa, 1992
3 Kim JS, The Folk Foods and a Plan for Activation of Kyungsangdo, 2001 Symposium on J. East Asian Soc. dietary Life
4 National risheries Research and Development Institute, www.nfrda.re.kr
5 Choi HM, Nutrition 2nd ed. pp79-82, Seoul:Kyomunsa, 2001
6 Jung RW, Gyuhabchongsoe, 4th ed. p62, Seoul: Boeumje, 1999
7 Park TS. Taurine: Its Physiological Roles and Nutritional Significance, The Korean Nutrition Society, 34(5): 597-607, 2001
8 Lee HG,Yoon SS. AnAnalytical Studies on Side Dishes in the Royal Parties of Yi Dynasty, Korean J. Dietary Culture, 1(2): 101-115, 1986
9 Lee SW, History of Korena Cuisine Culture, p257, Seoul: Kyomunsa, 1999
10 Lee SW. Bibliograchical Studyon the Food used in the Royal Palaceof Chosun Dynasty. Korean J. Dietary Culture, 1(1): 7-29, 1986
11 Ministry of Maritime Affairs & Fisheries, www.momaf.go.kr
12 Committee of Korean Dictionary Research, Food's Food, p90, Seoul:Korean Dictionary Research Publishing, 1998
13 Lee SW, Korea Gosikmunhungibsung(I), p299, Seoul:Suhwaksa, 1992
14 Jung MG, Jasanobo, p89, Seoul: Jisiksaaeobsa, 1992
15 Kim GY, Lee SW. Analytical Studyon the Cooking in Zu Bang Moon. Korean J. Dietary Culture, 1(4): 335-349, 1986
16 Kim SB, Han BJ, Lee SW. AStudy of Cookery of Daily Meal(Soora Sang) in Wonheng Ulmyo Jungri Euigwae. Korean J.Dietary Culture, 4(2): 125-143, 1989
17 Lee SW, Han BJ. Names of Food, Tableware, Cooking Utensils Discribed in the Full Account of Imperial visit Meal(Wonheng Ulmyo Jungri Euigwae), Korean J. Dietary Culture, 4(4): 343-345, 1989
18 Lee SW, Korea Gosikrnunhungibsung(IV), p1308, Seoul:Suhwaksa, 1992
19 Lee SW, Korea Gosikmunhungibsung(V), p1717, Seoul:Suhwaksa, 1992
20 Kim SB, Lee SW. A Study of Cookery of Meal in Youngjeob Dogam Euigwae of Choson Dynasty, Korean J.Dietary Culture, 7(2): 141-148, 1992