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넙치(Paralichthys olivaceus) Ball 제품의 제조 및 품질 특성
윤문주 ( Moon Joo Yoon ),이재동 ( Jae Dong Lee ),박시영 ( Si Young Park ),권순재 ( Soon Jae Kwon ),공청식 ( Cheung Sik Kong ),최종덕 ( Jong Duck Choi ),주종찬 ( Jong Chan Joo ),김정균 ( Jeong Gyun Kim ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.4
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°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°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.
권순재 ( Soon Jae Kwon ),박태호 ( Tae Ho Park ),이재동 ( Jae Dong Lee ),윤문주 ( Moon Joo Yoon ),공청식 ( Cheung Sik Kong ),제해수 ( Hae Soo Je ),정제헌 ( Jae Hun Jung ),김정균 ( Jeong Gyun Kim ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.5
Kwamaegi is a traditional Korean seafood made from the flesh of Pacific saury Cololabis saira. It is recognized as a valuable, healthy food containing the ω-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). This study was conducted in order to obtain basic data for application to the canning process of Kwamaegi using red pepper paste with vinegar. Commercial Kwamaegi was cut into 2×3 cm lengths and 90 g was put into cans (301-3). Then, 60 g of water was added and precooked for 10 minutes at 100℃. The water was drained after precooking. The precooked Kwamaegi was packed into cans, and 60 g of red pepper paste with vinegar was added. The cans were seamed using a vacuum seamer, then sterilized for differing times (8-12 minutes) in a steam system retort at 121℃. Parameters such as: pH, TVB-N, amino-N, total amino acid content, free amino acid content, color value (L, a, b), texture profile, TBA value, mineral content, sensory evaluation and viable bacterial count of the product produced under varying sterilization times (8-12 minutes) were measured. There were no remarkable differences between ster-ilization conditions and textural characteristics. The results showed that product sterilized for 8 minutes proved to be the most desirable.
초고추장첨가 멸치( Engraulis japonica )육젓필레통조림의 제조 및 특성
권순재 ( Soon Jae Kwon ),윤문주 ( Moon Joo Yoon ),이재동 ( Jae Dong Lee ),강경훈 ( Kyung Hun Kang ),공청식 ( Cheung Sik Kong ),제해수 ( Hae Soo Je ),정제헌 ( Jae Hun Jung ),김정균 ( Jeong Gyun Kim ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.6
A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica . This study was undertaken to investigate the effect of retorting condition on the quality of canned, saltfermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at 5°C for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90, seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at 121°C. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.
토마토페이스트소스첨가 멸치( Engraulis japonica ) 육젓필레통조림의 제조 및 특성
권순재 ( Soon Jae Kwon ),이재동 ( Jae Dong Lee ),윤문주 ( Moon Joo Yoon ),박진효 ( Jin Hyo Park ),제해수 ( Hae Soo Je ),공청식 ( Cheung Sik Kong ),노윤이 ( Yu Ni Noh ),김정균 ( Jeong Gyun Kim ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.6
This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at 5 for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at 16±1. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at 121, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.