Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 15 Issue 3
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- Pages.185-190
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- 1982
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Separation of Dark and Ordinary Muscle with Specific Gravity Controlled Sugar Solutions
당용액비중조절에 의한 보통육과 혈합육의 분리에 관한 연구
- KIM Woo-Jun (Department of Food Processing, Yeosu Fisheries Junior College) ;
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Busan)
- Published : 1982.08.01
Abstract
In utilization of small size red muscled fishes like mackerel, sardine, and filefish, mechanical dressing is usually required. The removal of dark muscle is also necessary to improve qualify of the product, which could hardly be done by mechanical process. As a method of separating dark muscle, specific gravity method using sugar solution was investigated in this study. And the effects of the level of specific gravity, the size and density of meat particles, and stability of meat particle float on the separation of dark muscle were discussed. From the results, effective specific gravity, in case of sucrose solution, ranged 1.067 to 1.072 for mackerel, 1.062 to 1.070 for sardine, and 1.072 to 1.077 for filefish, respectively. The maximum separation of more than
다획성 어종인 고등어, 정어리, 말쥐치 등을 연제품 기타 식품소재로 이용하기 위해서는 다양처리를 위한 기계처리가 필요하나 적색육조에 많은 혈합육의 분리가 어려워 품질에 문제점이 있다. 기계처리적정에서 보통육과 혈합육을 분리하는 방법으로 당용액의 비중차에 의한 분리유과를 검토한 결과를 요약하면 다음과 같다. (1) 보통육과 혈합육을 분리할 수 있는 유효비중한계는 고등어의 경우
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