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Processing and Property of Olive Flounder Paralichthys olivaceus Steak

넙치(Paralichthys olivaceus)스테이크제품의 제조 및 품질특성

  • Yoon, Moon-Joo (Department of Seafood Science & Technology/Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kwon, Soon-Jae (Department of Seafood Science & Technology/Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Jae-Dong (Department of Seafood Science & Technology/Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Park, Si-Young (Department of Seafood Science & Technology/Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kong, Cheong-Sik (Department of Seafood Science & Technology/Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Joo, Jong-Chan (Changshin University) ;
  • Kim, Jeong-Gyun (Department of Seafood Science & Technology/Institute of Agriculture and Life Science, Gyeongsang National University)
  • 윤문주 (경상대학교 농업생명과학연구소) ;
  • 권순재 (경상대학교 농업생명과학연구소) ;
  • 이재동 (경상대학교 농업생명과학연구소) ;
  • 박시영 (경상대학교 농업생명과학연구소) ;
  • 공청식 (경상대학교 농업생명과학연구소) ;
  • 주종찬 (창신대학교) ;
  • 김정균 (경상대학교 농업생명과학연구소)
  • Received : 2014.10.13
  • Accepted : 2014.11.07
  • Published : 2015.02.28

Abstract

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.

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