Processing Conditions and Quality Stability of Filefish Steak during Frozen Storage

말쥐치 스테이크가공조건(加工條件) 및 동결저장중(凍結貯藏中)의 품질안정성(品質安定性)

  • Jeon, Joong-Kyun (Department of Food Scince and Technology, National Fisheries University of Busan) ;
  • Jung, Soo-Yeol (Department of Food Scince and Technology, National Fisheries University of Busan) ;
  • Ha, Jae-Ho (Department of Food Scince and Technology, National Fish University) ;
  • Park, Hyang-Suk (Department of Food Scince and Technology, National Fisheries University of Busan) ;
  • Lee, Eung-Ho (Department of Food Scince and Technology, National Fisheries University of Busan)
  • 전중균 (부산수산대학 식품공학과) ;
  • 정수열 (부산수산대학 식품공학과) ;
  • 하재호 (부산수산대학 식품공학과) ;
  • 박향숙 (부산수산대학 식품공학과) ;
  • 이응호 (부산수산대학 식품공학과)
  • Published : 1984.06.30

Abstract

Processing conditions of filefish steaks and effect of soybean protein on quality during frozen storage were investigated. Additives which is added to the filefish meat were 1% of table salt, 0.2% polyphosphate, 0.5% of sodium bicarbonate, 0.2% of monosodium glutamate, 0.2% of red pepper powder, 0.4% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced in the stone mortar and then stored at -3 to $-5^{\circ}C$ for two days prior to frozen storage. The benefical effects of adding 5% of soybean protein to the filefish steaks were the control of free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen filefish steaks, by sensory evaluvation, was not inferior to that of hamburger on the market.

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