• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1437-1449
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• 2006

Thirty six pre-weaned Barbari kids at 4 months age were reared on four rations computed using coarse cereal grains and by-products of pulses and oil seeds with Crude Protein (CP) and Total Digestible Nutrients (TDN) of 12 and 55% (Low protein Low energy); 12 and 60% (Low protein High energy); 14 and 55% (High protein Low energy); and 14 and 60% (High protein High energy), respectively. After 180 days on feed, male animals ($4{\times}5=20$) were slaughtered to study the effect of diet on carcass characteristics and meat quality. To asses the effect, if any, of such diet on product quality, meat balls were prepared and evaluated for quality changes when fresh as well as during storage ($-20{\pm}1^{\circ}C$). Feeding a ration with CP12 and TDN 60% (LH) to kids produced animals with highest slaughter weight (20.3 kg) yielding higher carcass weight and dressing percentage, lean (65.6%) and fat (6.6%) contents with low bone and trim losses. Although total variety meat yield was markedly higher in HL, the non-carcass fat deposition was relatively higher in LH carcasses. The water activity ($a_w$) of fresh goat meat ranged from 0.994-0.995 and total cholesterol 72.8-90.5 mg/100 g meat. The pH was high in HL and HH meat resulting in decreased ($p{\leq}0.05$) extract release volume (ERV). Meat balls were prepared using meat obtained from goats fed different rations (treatments) and stored at $-20{\pm}1^{\circ}C$. They were evaluated on day 0 and months 1, 2, 3, 4 for physicochemical, microbiological and organoleptic changes. Overall moisture (%), $a_w$, TBA number and pH value were 67.9, 0.987, 0.17, 6.6 respectively and were not affected by treatments except pH that was significantly ($p{\leq}0.01$) lower on LH. As the storage period advanced moisture, pH, $a_w$ and TBA number increased irrespective of treatments. Feeding various diets had no marked effect on microbial load of meat balls but with increasing storage period Standard Plate Count (SPC) and psychrotrophs declined ($p{\leq}0.01$). Treatment LL and LH produced meat balls with better flavour.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.4
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• pp.411-416
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• 2015

Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at $-20^{\circ}C$ for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at $-20^{\circ}C$ for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.2
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• pp.103-111
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• 1979

For the effective utilization of the coastal fish resources in Korea, an investigation on the optimum processing conditions and the quality of a textured fish protein concentrate similar to the texture of animal meat has been carried out with the fish meat of Alaska pollack and mackerel. A noodle shaped product was prepared with the fish meat paste after the adjustment of pH and salt content. The product was soaked in $96\%$ ethyl alcohol to produce textured fish protein concentrate and then dried. The processing conditions were estimated with the rehydration capacity of the textured fish protein concentrate(FFC). The quality of the final product was evaluated with chemical composition, sensory test and texture measurement. The optimum pH and salt content of the fish meat for the processing of meaty textured FPC were 7.5 and $1.0\%$ respectively. The most effective soaking conditions were as follows:soaking time, 40 min. ; temperature of alcohol, 5 to $20^{\circ}C$;amount of alcohol, 4 times the weight of tile fish meat paste, number of soaking in alcohol, 4 times. The alcohol remaining in meaty textured FPC could be removed effectively by forced air drying. The yield and the contents of protein and lipid in the meaty textured FPC from Alaska pollack were $19.9\%\;84.3\%\;and\;0.5\%$ and those from mackerel were $29.8\%,\;78.1\%\;and\;3.6\%$ respectively. The content of essential amino acid in the meaty textured FPC from Alaska pollack and mackerel was not inferior to that of beef, textured soybean protein and FAO pattern. Beef meat can be substituted with the meaty textured FPC up to $50\%$ in processing meat balls withoutanysignificantlossinthetaste, ordor and texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1221-1227
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• 1997

To measure nutritional components and physical quality of Wanja-jeon(Korean pan fried meat balls)was investigated during storage in a simulated hospital cook/chill foodservice system. The Wanja-jeon was cooked and stored for 4 weeks in chill conditions of 2 and 7$^{\circ}C$ and then reheated in the microwave oven. Moisture, protein, and fat contents were decreased little during 4 weeks storage at 2 and 7$^{\circ}C$. Total unsaturated fatty acids(TUFA) and polyunsaturated fatty acids(PUFA) increased slightly at 7$^{\circ}C$ storage. Total free amino acid contents were reduced after 4 weeks of storage, while total amino acids were affected little during chilled storage. However, volatile basic nitrogen(VBN) increased during the 4 weeks storage from 11.2mg%, immediately after cooking, to 14.1~14.2mg%. After reheating, thiobarbituric acid(TBA) value increased more significantly to 0.19 and 0.20.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.43-48
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• 1982

Quality of meaty textured fish protein concentrate (MT-FPC) prepared from filefish. Navodon modestus, and sandfish. Arctoscopus japonicus, was investigated. The stability of the product during storage under various conditions was evaluated with rehydration capacity, thiobarbituric acid (TBA) value and browning colour density. MT-FPC packed in glass bottle with air and stored at room temperature showed no significant differences in TBA value, rehydration capacity and browning colour density during the storage period of 90 days. The jelly strength of product prepared from filefish was weaker than that of sandfish: and beef meat could be substituted with MT-FPC up to 50% in making hamburger and fried meat balls without a significant loss in taste, odor and texture.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.232-241
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• 1979

For the effective utilization of the fish resource in coastal regions, an investigation on optimum processing conditions and meat quality textured fish protein concentrate (FPC) was carried out with the fish meat of filefish and sardine. Optimum pH and sodium chloride content of fish meat were 7.5 and 1.0 %, respectively. The most effective soaking conditions were as follows ; soaking time, 30 min ; temperature of ethanol, 5 to $20^{\circ}C$ ; amount of added ethanol, 3 times the weight of the fishmeat paste ; repeated number of soaking in ethanol for filefish and sardine, 2 and 4, respectively. The ethanol remaining is meaty textured FPC could be removed effectively by forced-air drying. Yields of the product to the minced meat weight and the contents of protein lipid in meaty textured from filefish were 21.1, 77.6 and 0.2 % and those from sardine were 24.3, 75.8 and 3.6 %, respectively. Contents of essential amino acids in meaty textured FPC of filefish and sardine were not inferior to those of beef, textured soybean protein and FAO pattern. Beef meat could be substituted with the meaty textured FPC up to 50 % in the processing of typical meat balls and hamburger without any significant loss in its taste, odor and texture.