넙치(Paralichthys olivaceus)스테이크제품의 제조 및 품질특성

윤문주(Moon-Joo YOON),권순재(Soon-Jae KWON),이재동(Jae-Dong LEE),박시영(Si-Young PARK),공청식(Cheong-Sik KONG),주종찬(Jong-Chan JOO),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2015 水産海洋敎育硏究 Vol.27 No.1

Olive flounder contains rich amount of lysine which is required for childrens 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 (12×7 cm) 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 (20×30×0.05 mm), and then storage at -20℃ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film (20×30×0.05 mm), and then storage at -20℃ 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.

넙치(Paralichthys olivaceus) 커틀렛 제품의 제조 및 품질특성

윤문주(Moon-Joo YOON),이재동(Jae-Dong LEE),권순재(Soon-Jae KWON),박시영(Si-Young PARK),공청식(Cheong-Sik KONG),주종찬(Jong-Chan JOO),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2015 水産海洋敎育硏究 Vol.27 No.3

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging (20×30×0.05 mm) and stored at -20℃ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at -20℃ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). 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 cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

넙치(Paralichthys olivaceus), 참돔(Pagrus major) 및 조피볼락(Sebastes schlegeli)의 이화학적 성분 특성

윤문주(Moon-Joo YOON),이재동(Jae-Dong LEE),강경훈(Kyung-Hun KANG),박시영(Si-Young PARK),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2015 水産海洋敎育硏究 Vol.27 No.5

Olive flounder (Paralichthys olivaceus) including red seabream (Pagrus major) and jacopever (Sebastes schlegeli) were known to be suitable characteristics for preparing a processed food because of white meat fish containing low fat in muscle. In this study, the physicochemical properties of olive flounder (46-50 cm of length, 950-1,050 g of weight), red seabream (30-33 cm of length, 1,250-1,350 g of weight) and jacopever (20-23 cm of length, 550-650 g of weight) were studied to obtain a basic data for the development of a new processed food. Head, scale, bone and viscera of each samples were removed, and then grinding with homogenizer before experiment. Moisture content of red seabream is lower than that of olive flounder and jacopever, therefore, crude protein and crude lipid are higher content. Red seabream showed higher redness, yellowess and color difference value than those of olive flounder and jacopever except lightness. The major total amino acid in olive flounder, seabream and jacopever were glutamic acid, lysine and aspartic acid in order. Especially, the highest content of free amino acid was lysine for olive flounder and jacopever and alanine for red seabream. The highest content of mineral in olive flounder, seabream and jacopever was potassium (K) and then phosphorous (P) and sodium (Na) in order. The highest amount of fatty acid in olive flounder, red seabream and jacopever was polyenoic acid in which especially contained 6.8, 7.1 and 6.7% for EPA, and 15.2, 15.2 and 17.1% for DHA, respectively. From the result of sensory evaluation, there was no significant difference in color and odor, but not in taste and texture.

넙치(Paralichthys olivaceus) Terrine 제품의 제조 및 품질특성

윤문주(Moon-Joo YOON),이재동(Jae-Dong LEE),박시영(Si-Young PARK),권순재(Soon-Jae KWON),박진효(Jin-Hyo PARK),강경훈(Kyung-Hun KANG),최종덕(Jong-Duck CHOI),주종찬(Jong-Chan JOO),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2015 水産海洋敎育硏究 Vol.27 No.4

Aquaculture of olive flounder started in the middle of 1980s and now farming has been taken place in many places along the coastal line in Korea. The taste of olive flounder has a good chewy texture because of high collagen content, low fat content, so it is popular for sliced raw fish. Olive flounder is popular among Koreans but the consumption pattern is uniformly so as to be used as sliced raw fish but not other ways. So, now there needs to develop high valued-processed food using olive flounder. This study was set to investigate the processing of terrine by using olive flounder, in which terrine is French style meat loaf that is well favored around the world. In this study, terrine was prepared by chopping olive flounder meat with 39 g egg white and 10 mL fresh cream (per 50 g fillet) and then seasoned with 5 mL lemon juice, 5 mL brandy, 0.05 g salt and 0.05 g pepper. The 25 g of dough was placed on a vinyl wrap, put with 2 g cheese, and layered an another 25 g dough, and then rolled up and wrapped by aluminium foil. Two different cooking methods were used for terrine processing in this study. Terrine-1 was cooked by vacuum sealed in polyethylene film (20×30×0.05 mm) after boiling for 5 min and stored at -20℃ for 7 days. Terrine-2 was prepared by vacuum sealed in polyethylene film(20×30×0.05 mm) and stored at -20℃ for 7 days. After 7 days, Terrine-1 was thawed and then heated up in microwave for 2 min (Sample-1), while Terrine-2 was thawed and then boiled in water for 5 min (Sample-2). Viable bacterial count, chemical composition, pH, salinity, hardness, TBA, free amino acid content, and sensory evaluation were measured for both Sample-1 and Sample-2. Especially, the scores of sensory evaluation of Sample-2 is slightly higher than that of Sample-1. On the other hand, there were no significant differences on color, odor, taste, texture, and overall acceptance between Sample-1 and Sample-2.

Single Extruder를 이용한 마른새우첨가 쌀 Collets 제조 시 독립변수의 조건변화에 따른 종속변수의 특성

제해수(Hae-Soo JE),윤문주(Moon-Joo YOON),이재동(Jae-Dong LEE),강경훈(Kyung-Hun KANG),박시영(Si-Young PARK),박진효(Jin-Hyo PARK),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2015 水産海洋敎育硏究 Vol.27 No.5

This study was carried out to investigate the characteristics of the dependent variables depending on the condition changes of independent variable of the operation and the material during the production of collets added with rice and dried shrimp by using single extruder to utilize as basic data for the manufacture of extrusion collets. A total of 7 independent variables were set up as a raw, 20, 40 and 60 mesh for the powder particle size of rice; 12, 14, 16 and 18% for the moisture content of rice; 2, 4, 6 and 8% for the addition amount of dried shrimp; 90, 95, 100 and 110℃ for the barrel temperature; 210, 280 and 340 rpm for the screw speed; 4, 6, 8 and 10 mm for the discharge port diameter; 30, 40, 50 and 60 kg/h for the input amount of the mixed material. The characteristics of the dependent variables including puffing ratio, moisture content, lightness, uniformity, productivity of collets was to be studied by changing the conditions of the independent variables. As a results of this study, 20 mesh of powder particle size of rice, 14% of moisture content of rice, 4% of addition amount of dried shrimp, 100℃ of barrel temperature, 280 rpm of screw speed, 6 mm of discharge port diameter and 50 kg/h of input amount of mixed material were found to be the most preferable over other independent variables for the production of extrusion collets. In conclusion, it is necessary to set the independent variable in order to produce the high quality collets added with the rice as the main raw material and dried shrimp as the sub-materials.

마른새우첨가 쌀 collet을 이용한 스낵 제조 시 코팅공정 독립변수의 조건변화에 따른 종속변수의 특징

제해수(Hae-Soo JE),윤문주(Moon-Joo YOON),이재동(Jae-Dong LEE),강경훈(Kyung-Hun KANG),정희범(Hee-Bum JUNG),박시영(Si-Young PARK),박진효(Jin-Hyo PARK),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2015 水産海洋敎育硏究 Vol.27 No.6

This study was carried out to optimize coating process of the rice snack added with dried shrimp powder by using single extruder. A total of 8 independent variables were used for 4 independent variables of edible oil coating and 4 independent variables of seasoning coating. 4 independent variables for edible oil coating were set up as 10, 15, 20, 25 and 30% for the content of edible oil; 40, 50, 60, 70 and 80℃ for the tumbler temperature; 60, 70, 80, 90 and 100 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. 4 independent variables for seasoning coating were set up as 2, 3, 4, 5 and 6% for the content of seasoning; 40, 50, 60, 70 and 80℃ for the tumbler temperature; 50, 60, 70, 80 and 90 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. The characteristics of the dependent variables as coating yield and Breaking ratio of collet due to the condition changes of the independent variable was studied during process of edible oil coating and seasoning coating, respectively. As a results of this study, 20% of edible oil content, 70℃ of tumbler temperature, 80 rpm of tumbler speed, 4 min of coating time for process of edible oil coating, 3% of seasoning content, 60℃ of tumbler temperature, 70 rpm of tumbler speed, 3 min of coating time for process of seasoning coating were found to be the most preferable over other independent variables for the production of snack. In conclusion, it is necessary to set the independent variable in order to produce the high quality snack added with the rice as the main raw material and dried shrimp, edible oil and seasoning as the sub-materials.

멸치육젓필레 기름담금통조림의 제조 및 특성

권순재(Soon-Jae KWON),이재동(Jae-Dong LEE),윤문주(Moon-Joo YOON),정재헌(Jae-Hun JUNG),제해수(Hae-Soo JE),공청식(Cheung-Sik KONG),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2014 水産海洋敎育硏究 Vol.26 No.5

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at 5℃ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 1℃, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. 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.

식염첨가량이 다른 멸치(Engraulis japonica)육젓의 15℃ 숙성 중 이화학적 특성의 변화

이재동(Jae-Dong LEE),강경훈(Kyung-Hun KANG),권순재(Soon-Jae KWON),윤문주(Moon-Joo YOON),박시영(Si-Young PARK),박진효(Jin-Hyo PARK),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2015 水産海洋敎育硏究 Vol.27 No.5

This study was undertaken to investigate the quality changes of salted-fermented anchovy meat made by varying the amount of salt during fermentation at 15℃. Anchovy (11.0-14.0 cm of length, 10.7-17.5 g of weight) added with 15-25% of salt was filled in a round form plastic container (i.d. 10.5x11 cm), and then fermented at 15℃ for 110 days. The factors such as proximate composition, pH, color value (L, a, b), TBA value, amino-N content, salinity, hardness value, free amino acid content and sensory evaluation of salted-fermented anchovy meat were measured. Ash content, color value (redness), TBA value, amino-N content. salinity and hardness value of salted-fermented anchovy meat were increased, but color value (lightness), and moisture content were decreased during fermentation at 15℃. A salted-fermented anchovy meat added with 15% of salt was shown higher content of moisture, amino-N content and free amino acid, TBA value than those of 20 or 25% of salt. Ash content, salinity and hardness value were highest in a product added with 25% of salt. From the result of sensory evaluation, Addition amount of 15% salt and fermentation periods of 110 days were determined to be the most desirable palatability of salted-fermented anchovy meat.

과메기통조림의 제조 및 특성

박태호(Tae-Ho PARK),권순재(Soon-Jae KWON),이인석(In-Seok LEE),이재동(Jae-Dong LEE),윤문주(Moon-Joo YOON),백광호(Kwang-Ho BACK),노윤이(Yu-Ni NOE),공청식(Cheung-Sik KONG),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2013 水産海洋敎育硏究 Vol.25 No.6

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ω-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into 2x3 ㎝ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at 100℃. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added 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%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at 121℃. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

살균조건에 따른 굴 보일드통조림 및 죽염 굴 보일드통조림의 식품 품질 특성

공청식(Cheong-Sik KONG),제해수(Hae-Soo JE),정재헌(Jae-Hun JUNG),권순재(Soon-Jae KWON),이재동(Jae-Dong LEE),윤문주(Moon-Joo YOON),최종덕(Jong-Duck CHOI),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2014 水産海洋敎育硏究 Vol.26 No.6

Oysters, especially are excellent source of several mineral including iron, zinc and selenium, which are often low in the mordern diet. They are also an excellent source of glycogen, vitamin B12 and considered the healthiest when eaten raw on the half shell in good tasted season from November to March. This study was investigated for the purpose of obtaining basic data which can be applied to processing of two kinds of canned boiled oyster (canned boiled oyster, canned boiled oyster in bamboo salt). Shucked oyster meat was cooked in steam (15min) after washing with water, filled 90g into can (301-3), added with salt solution and then precooked for 10 min. at 100℃. Canned boiled oyster was added 1.5% salt solution 60mL. Canned boiled oyster in bamboo salt was added 0.5% salt solution 30mL and 0.7% bamboo salt solution 30mL. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at 116℃, 118℃. Viable bacterial count, proximate composition, pH, salinity, yield, VBN, amino-N, TBA, mineral, color value, free amino acid, hardness and sensory evaluation of two kinds of canned boiled oyster produced at various sterilization condition (Fo 8~12 min.) were measured after divide to meat and juice. The results showed that canned boiled oyster in bamboo salt sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.