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Physicochemical Changes in Olive Flounder (Paralichthys olivaceus) Muscle by Iced Water Pre-treatment

얼음물 전처리 방법이 넙치육의 품질특성에 미치는 영향

  • Shin, Seung-Ho (Department of Culinary Science and FoodService Management, Sejong University) ;
  • Sung, Ki-Hyub (Department of Hotel & Dining Culinary Art, Daelim University College) ;
  • Chung, Chang-Ho (Department of Culinary Science and FoodService Management, Sejong University)
  • 신승호 (세종대학교 조리외식경영학과) ;
  • 성기협 (대림대학교 호텔조리과) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Received : 2013.08.06
  • Accepted : 2013.10.14
  • Published : 2013.12.31

Abstract

The purpose of this study was to monitor physicochemical changes of olive flounder (Paralichthys olivaceus) muscle by iced water pre-treatment. Moisture content, crude fat content, nucleotide content, texture (hardness and toughness), and rigor mortis were assessed. The sensory evaluation was performed with a nine-point hedonic test. K-values, a parameter of fish flesh freshness, were also calculated from the content of nucleotides and their corresponding decomposition products. Pre-treatment of flounder flesh with iced water was found to be fresher compared to the control, as determined by a difference in the K-values. Iced water pre-treatment hastened postmortem stiffness, as judged from the rigor index, and increased inosine monophosphate (IMP), which is known to be a savory taste compound, more quickly as adenosine triphosphate (ATP) degradation proceeded.

Keywords

flatfish;pre-treatment;K-value;texture;nine-point hedonic test

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