The purpose of this study was to investigate the effects of quality characteristics of Raja kenojei by cooking conditions during fermentation period. The results are summarized as follows: ① Hunter's color values of Raw showed that the lightness was the highest in its female and male respectively in...
The purpose of this study was to investigate the effects of quality characteristics of Raja kenojei by cooking conditions during fermentation period. The results are summarized as follows: ① Hunter's color values of Raw showed that the lightness was the highest in its female and male respectively in 4 days. This observation showed a significant difference in its female than male. Redness was the highest in 0 days, but it was losing the redness with the progress of the fermentation period. Yellowness was the highest in its female (4 days), male (6 days). It decreased sharply after reached to the highest. In mechanical characteristics, hardness showed the highest in its female, male respectively in 1 days, and it was decreased by the fermentation period. Cohesiveness and springiness was increased by the fermentation period. Gumminess and brittleness (female) was the highest in 1 days, but it showed a losing according to various fermentation period. In the sensory evaluation, female (6 days) obtained the highest score in taste, softness and chewiness. Female (4 days) showed the highest score in after swallowing and overall quality, otherwise male (4 days) obtained the highest score in taste, softness and overall quality. The results showed that the overall preference was the lowest in its female, male respectively in 11 days. ② Hunter's color values of Baeksuk showed that the lightness was the highest in its female (1 days) and male (0 days). Redness and yellowness were the highest in 0 days, and redness was decreased with the progress of the fermentation period. In mechanical characteristics, hardness was the highest in its female (4 days) and male (6 days). Cohesiveness, springiness, gumminess, brittleness were the highest in its female and male respectively in 6 days. In the sensory evaluation, female (4 days) obtained the highest value in taste, flavor, after swallowing and overall quality. Female (6 days) showed the highest score in softness, cohesiveness and chewiness. Male (4 days) obtained the highest value in taste, flavor, softness, chewiness, after swallowing and overall quality. The results showed that the overall preference was the lowest in its female and male respectively in 11 days. ③ Hunter's color values of Jjim showed that the lightness was the highest in its female, male respectively in 1 days. Redness and yellowness showed that the highest in its female (1 days) and male (0 days). Redness and yellowness were decreased with the progress of the fermentation period. In mechanical characteristics, hardness showed the highest in its female (4 days) and male (6 days). Generally, The hardness of male was high. Cohesiveness, springiness, gumminess and brittleness were the highest in its female and male respectively in 6 days. In the sensory evaluation, female and male (4 days) showed the highest score in taste, flavor, softness, chewiness, after swallowing and overall quality. It showed that the overall preference was the lowest in its female and male respectively in 11 days. ④ Hunter's color values of Marinade Jjim, lightness showed the highest in its female and male respectively in 1 days. Redness showed the highest in its female and male respectively in 6 days. Yellowness showed the highest in its female, male respectively in 0 days. In mechanical characteristics, hardness showed the highest in its female (4 days) and male (6 days). Generally, The hardness of male was high. Cohesiveness, springiness, gumminess and brittleness were the highest in its female and male respectively in 6 days, In the sensory evaluation, female (4 days) obtained the highest score in taste, flavor, softness, chewiness and overall quality, otherwise male (4 days) showed that the overall preference was the highest value in its all items. Especially, The results showed that the overall preference was the highest in its female and male respectively in 4 days. ⑤ In refrigeration (4 days) and freezing (25 days), Hunter's color values of Raw, lightness and yellowness showed the highest value in its refrigeration (female), and the lowest in its freezing (female). Hunter's color values of Baeksuk, lightness showed the highest value in its refrigeration (female), but the lowest in its freezing (female). Redness and yellowness showed the highest in its freezing (male). In mechanical characteristics of Raw, hardness showed the highest score in its refrigeration (female), and the lowest in its refrigeration (male). otherwise cohesiveness, springiness, gumminess and brittleness were the highest in its freezing (female). In baeksuk, hardness showed the highest score in its refrigeration (female), and the lowest in its freezing (female). In Jjim and Marinade Jjim, hardness showed the highest value in its refrigeration (Marinade Jjim, female), and the lowest in its freezing (Jjim, female). In the sensory evaluation of Raw and Baeksuk, it was high in its refrigeration (female, male), but low in its freezing (female, male). Marinade Jjim of freezing (female, male) obtained the highest score in taste and overall quality. The results showed that the overall preference was the high in its Marinade Jjim.
The purpose of this study was to investigate the effects of quality characteristics of Raja kenojei by cooking conditions during fermentation period. The results are summarized as follows: ① Hunter's color values of Raw showed that the lightness was the highest in its female and male respectively in 4 days. This observation showed a significant difference in its female than male. Redness was the highest in 0 days, but it was losing the redness with the progress of the fermentation period. Yellowness was the highest in its female (4 days), male (6 days). It decreased sharply after reached to the highest. In mechanical characteristics, hardness showed the highest in its female, male respectively in 1 days, and it was decreased by the fermentation period. Cohesiveness and springiness was increased by the fermentation period. Gumminess and brittleness (female) was the highest in 1 days, but it showed a losing according to various fermentation period. In the sensory evaluation, female (6 days) obtained the highest score in taste, softness and chewiness. Female (4 days) showed the highest score in after swallowing and overall quality, otherwise male (4 days) obtained the highest score in taste, softness and overall quality. The results showed that the overall preference was the lowest in its female, male respectively in 11 days. ② Hunter's color values of Baeksuk showed that the lightness was the highest in its female (1 days) and male (0 days). Redness and yellowness were the highest in 0 days, and redness was decreased with the progress of the fermentation period. In mechanical characteristics, hardness was the highest in its female (4 days) and male (6 days). Cohesiveness, springiness, gumminess, brittleness were the highest in its female and male respectively in 6 days. In the sensory evaluation, female (4 days) obtained the highest value in taste, flavor, after swallowing and overall quality. Female (6 days) showed the highest score in softness, cohesiveness and chewiness. Male (4 days) obtained the highest value in taste, flavor, softness, chewiness, after swallowing and overall quality. The results showed that the overall preference was the lowest in its female and male respectively in 11 days. ③ Hunter's color values of Jjim showed that the lightness was the highest in its female, male respectively in 1 days. Redness and yellowness showed that the highest in its female (1 days) and male (0 days). Redness and yellowness were decreased with the progress of the fermentation period. In mechanical characteristics, hardness showed the highest in its female (4 days) and male (6 days). Generally, The hardness of male was high. Cohesiveness, springiness, gumminess and brittleness were the highest in its female and male respectively in 6 days. In the sensory evaluation, female and male (4 days) showed the highest score in taste, flavor, softness, chewiness, after swallowing and overall quality. It showed that the overall preference was the lowest in its female and male respectively in 11 days. ④ Hunter's color values of Marinade Jjim, lightness showed the highest in its female and male respectively in 1 days. Redness showed the highest in its female and male respectively in 6 days. Yellowness showed the highest in its female, male respectively in 0 days. In mechanical characteristics, hardness showed the highest in its female (4 days) and male (6 days). Generally, The hardness of male was high. Cohesiveness, springiness, gumminess and brittleness were the highest in its female and male respectively in 6 days, In the sensory evaluation, female (4 days) obtained the highest score in taste, flavor, softness, chewiness and overall quality, otherwise male (4 days) showed that the overall preference was the highest value in its all items. Especially, The results showed that the overall preference was the highest in its female and male respectively in 4 days. ⑤ In refrigeration (4 days) and freezing (25 days), Hunter's color values of Raw, lightness and yellowness showed the highest value in its refrigeration (female), and the lowest in its freezing (female). Hunter's color values of Baeksuk, lightness showed the highest value in its refrigeration (female), but the lowest in its freezing (female). Redness and yellowness showed the highest in its freezing (male). In mechanical characteristics of Raw, hardness showed the highest score in its refrigeration (female), and the lowest in its refrigeration (male). otherwise cohesiveness, springiness, gumminess and brittleness were the highest in its freezing (female). In baeksuk, hardness showed the highest score in its refrigeration (female), and the lowest in its freezing (female). In Jjim and Marinade Jjim, hardness showed the highest value in its refrigeration (Marinade Jjim, female), and the lowest in its freezing (Jjim, female). In the sensory evaluation of Raw and Baeksuk, it was high in its refrigeration (female, male), but low in its freezing (female, male). Marinade Jjim of freezing (female, male) obtained the highest score in taste and overall quality. The results showed that the overall preference was the high in its Marinade Jjim.
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