Processing Condition of Seasoning Material of the Mixture of Laminaria and Enzyme-Treated Mackerel Meat

다시마와 효소처리 고등어육을 이용한 조미소재의 제조 조건

  • Lee, Kang-Ho (Department of Food Science and Technology, Pukyong National University) ;
  • Song, Byung-Kwon (Department of Food Science and Technology, Pukyong National University) ;
  • Jeong, In-Hak (Department of Fisheries Resource Development, Kangreung National University) ;
  • Hong, Byeong-Il (Department of Food Science and Technology, Pukyong National University) ;
  • Jung, Byung-Chun (Department of Food Science and Technology, Pukyong National University) ;
  • Lee, Dong-Ho (Department of Food Science and Technology, Pukyong National University)
  • 이강호 (부경대학교 식품공학과) ;
  • 송병권 (부경대학교 식품공학과) ;
  • 정인학 (강릉대학교 수산자원개발학과) ;
  • 홍병일 (부경대학교 식품공학과) ;
  • 정병천 (부경대학교 식품공학과) ;
  • 이동호 (부경대학교 식품공학과)
  • Published : 1997.02.01

Abstract

In order to develop a new type of natural seasoning material combining fish meat with seaweed, a processing method of the mixture of enzyme treated mackerel meat and Laminaria powder was studied. Mackerel meat previously boiled and deboned was treated with proteolytic enzyme to enhance taste of meat by proper hydrolysis. The enzyme-treated meat was dried at $100{\pm}2^{\circ}C$ for 4 hrs, and finally mixed with kelp power, moistened in advance, plus binding agents (0.02% calcium carbonate) to aid the formation of pellets by extrusion. Boiled mackerel meat of enzyme treated (0.03% Protease-A) at $50^{\circ}C$ for 90 min was adequate to result an increase in 6 times of total free amino acid content and about 10% increase of taste-enhancing amino acids such as glutamic acid, glycine, arginine, lysine.

Keywords

Laminaria;mackerel;processing;seasoning