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돼지후지육 첨가 넙치(Paralichthys olivaceus) 스테이크의 제조 및 품질 특성
윤문주 ( Moon Joo Yoon ),이재동 ( Jae Dong Lee ),강경훈 ( Kyung Hun Kang ),박시영 ( Si Young Park ),주종찬 ( Jong Chan Joo ),김정균 ( Jeong Gyun Kim ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.6
This study was performed to obtain basic data regarding the development of fish steak products using olive flounder and pork leg. Olive flounder and pork leg were ground separately in a chopper. The methods used for processing were as follows. Chopped olive flounder (100 g) and other ingredients (bread crumbs, 13 g; onion, 12 g; garlic, 4 g; egg wash, 18 g; salt, 0.05 g; pepper, 0.05 g) were mixed in a chopper. The mixture was molded into a steak shape (12×7 cm) and roasted in an oven at 180°C for 12 min (OF). FP consisting of a mixture of olive flounder (70 g) and pork leg meat (30 g) and OP consisting of pork leg meat alone (100 g) were processed according to the same procedure as described for OF. Various factors (viable bacterial count, chemical composition, pH, salinity, hardness value, color value, total amino acid content, free amino acid content, fatty acid composition, mineral content) were measured, and sensory evaluation was conducted. Based on the results of the sensory evaluation and hardness value, OP was deemed to be the most desirable, followed in order by FP and OF. There was a slight but significant difference between OP and FP.
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.
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.