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Preparation and Quality Characteristics of Seasoned and Dried Fish Slice Products Using Rainbow Trout (Onchorhynchus mykiss)

송어 육포의 제조와 품질 특성

  • Heu, Min-Soo (Department of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Department of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Ham, Joon-Sik (WongBok Trout Farm) ;
  • Park, Shin-Ho (Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Department of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Kyung-Tae (Hansung Enterprise Co., LTD.) ;
  • Jee, Seung-Joon (Department of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Jae-Hyoung (Department of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김형준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 함준식 (원복송어양식장) ;
  • 박신호 (경상대학교 해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 강경태 (한성기업(주)) ;
  • 지성준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 이재형 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2008.03.31

Abstract

For the effective use of rainbow trout, the seasoned and dried rainbow trout slice (SR) was prepared and its characterization was compared with the commercial skipjack tuna (CSS) and pork products (CSP) by determining chemical components and sensory evaluation. The moisture content of SR, 20.5%, was lower, and the lipid content of SR, 7.5%, was higher than those of commercial products, CSS and CSP. The protein content of SR (41.4%) was higher than that of CSS (28.6%), but lower than that of CSP (50.1%). The water activity of SR was 0.654, which was lower than those of CSS and CSP, 0.724 and 0.771, respectively. According to the results, the color of SR was lower in lightness and redness and higher in browning index and ${\Delta}$E value than that of commercial products. The texture of SR was harder than that of CSS, but softer than that of CSP. According to the result of taste value, the taste of SR was stronger than that of CSP, while weaker than that of CSS. The mineral (Ca, P, and Fe), total amino acid contents, and the n-3/n-6 of SR showed significant levels in nutrition and health functional senses.

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