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Lee, Chang Yong;Park, Si Hyeong;Park, Ye Eun;Choe, Yu Ri;Lee, Seok Min;Oh, Seon Hwa;Kim, Jin-Soo
- Korean Journal of Fisheries and Aquatic Sciences
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- v.55 no.2
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- pp.121-128
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- 2022
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.
https://doi.org/10.5657/KFAS.2022.0121 인용 PDF KSCI HTML