Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method...
Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at $-20^{\circ}C$ for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at $-20^{\circ}C$ for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.
Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at $-20^{\circ}C$ for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at $-20^{\circ}C$ for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.
본 연구에서는 킹넙치 및 DNA 판별법의 개발로 양식 생산량이 점차 증가할 것으로 예상되는 넙치를 활어로만 소비할 것이 아니라 여러 가지 가공품으로 개발하여 어민소득에 도움이 되고자 넙치를 이용하여 ball제품을 제조하였으며, 조리방법을 달리한 두 제품의 소비 직전의 품질특성에 대해 살펴보았다.
대상 데이터
본 실험에서 사용한 넙치는 제주광역시의 양식장에서 체장 65-85 cm (평균 75 cm), 체중 1,450-1,550 g (평균 1,500 g)의 크기인 넙치를 구입하여 사용하였으며, 계란(L사), 후추(O사), 소금(B사), 레몬즙(E 사)는 대형마트에서, 당근, 양파, 그린빈스는 재래시장에서 구입하여 사용하였다.
데이터처리
관능검사는 맛, 냄새, 조직감 및 색조에 잘 훈련된 10인의 관능 검사원을 구성하여 시료의 냄새, 맛, 조직감 및 색조 등 관능적 기호도의 척도가 되는 항목에 대하여 5단계 평점법(5: 아주 좋음, 4: 좋음, 3: 보통, 2: 싫음, 1: 아주 싫음)으로 평가하였고, 평가점수 중 최고 및 최저값을 뺀 나머지 점수의 평균값으로 결과를 나타내었다. 데이터 통계처리는 SPSS를 사용하여, 독립표본 T 검정으로 최소유의차 검정(P<0.05)을 실시하였다.
이론/모형
일반성분은 AOAC (1995)법에 따라, 수분은 상압가열건조법, 조지방은 Soxhlet법, 회분은 건식회화법, 조단백질은 semimicro Kjeldahl법으로 정량하였다. pH는 시료 육에 10배량의 순수를 가하여 균질화한 후 pH meter (Fisher basic, Fisher Co.
성능/효과
33 g/cm2이었으나, 냉동저장한 것을 해동 후 끓는 물에 3분간 익힌 Sample-2는 조직감이 너무 물러 측정할 수가 없었다. 따라서 Ball-1의 형태로 제조한 후 해동하여 데운 Sample-1이 Ball-2의 형태로 제조한 후 끓는 물에 3분간 익힌 Sample-2에 비해 상품성이 더 좋다고 판단되었다.
33 g/cm2였으나, Ball-2의 형태로 제조한 후 끓는 물에 3분간 익힌 Sample-2의 조직감은 너무 물러 측정할 수 없었다. 이러한 결과로 Sample-2에 비해 Sample-1이 상품성이 더 좋다고 판단되었다.
질의응답
핵심어
질문
논문에서 추출한 답변
일반적으로 소비자들이 ball 제품을 조리하는 경향은 어떠한가?
일반적으로 소비자들은 ball 제품을 익혀진 것은 데워서, 익혀지지 않은 것은 끓는 물에 익혀서 먹는 경향이다. 따라서 본 연구에서는 제조한 두 제품을 7일간 −20℃에서 저장한 다음 각각 다른 방법으로 조리한 후 먹기 직전의 제품의 품질특성을 비교하였다.
색, 냄새, 맛 및 조직감 등 관능적 특성으로 판단한 넙치 ball 제품의 상품성이 좋은 조리방법은?
넙치 ball제품의 조리방식 차이가 관능적 기호도에 미치는 영향을 살펴보기 위하여 두 시료의 색, 냄새, 맛 및 조직감 등 관능적 특성에 대하여 잘 훈련된 10인의 관능검사원을 구성하여 5단계 평점법으로 관능검사를 실시한 결과는 Table 5와 같다. 끓는 물에 3분간 익혀 냉동저장한 후 해동한 Sample-1과 냉동저장한 것을 해동 후 끓는 물에 3분간 익힌 Sample-2의 색, 냄새, 맛 및 조직감 및 종합평가를 비교하여 본 결과 색, 냄새, 맛 및 종합적평가에서는 유의성이 없었으나, 조직감에서는 유의성을 보였다. Ball-1의 형태로 제조한 후 해동하여 데운 Sample-1의 조직감이 17.
넙치란?
넙치(Paralichthys olivaceus)는 가자미목 넙치과에 속하고 우리나라 연근해 10여종이 분포해 있으며 수심 10-200 m의 모래펄에 서식하고 가자미보다 대형이며 야행성으로 저서성 어류 및 갑각류를 먹이로 한다(Shin et al., 2013). 그리고 풍미 및 조직감이 뛰어나 횟감용으로 이용되어지는 대표적인 백색어류이다(Oh et al., 1988).
참고문헌 (18)
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