Processing Conditions and Quality Stability of Precooked Frozen Fish Foods during Frozen Storage - I. Processing Conditions and Quality Stability of Mackerel Steak during Frozen Storage -

어육동결조리식품(魚肉凍結調理食品)의 가공조건(加工條件) 및 품질(品質) 안전성(安全性)에 관한 연구(硏究) - 제 1 보 : 고등어 Steak 가공조건(加工條件) 및 동결저장중(凍結貯藏中)의 품질안전성(品質安全性) -

  • Published : 1982.12.30


Processing conditions of fish steaks and the effect of soybean protein on quality during frozen storage were investigated. Added to the fish meat were 1.0% of table salt, 0.5% of sodium bicarbonate, 0.2% of polyphosphate, 0.2% of monosodium glutamate, 2.0% of sugar, 0.2% of red pepper powder, 0.2% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced with stone mortar and then stored at $-3^{\circ}\;to\;-5^{\circ}C$ for two days prior to frozen storage. The beneficial effects of adding soybean protein(5%) to the fish steaks were the control of color change, free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen mackerel steaks, by sensory evaluation, was not inferior to that of hamburger on the market.