Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 2
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- Pages.133-138
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- 1984
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- 0367-6293(pISSN)
Processing Conditions and Quality Stability of Sardine Steak during Frozen Storage
정어리 스테이크의 가공 및 동결저장 중의 품질 안정성
- Oh, Kwang-Soo (Department of Food Science and Technology, National Fisheries University of Busan) ;
- Cho, Soon-Yeong (Department of Food Science and Technology, National Fisheries University of Busan) ;
- Cha, Yong-Jun (Department of Food Science and Technology, National Fisheries University of Busan) ;
- Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Busan)
- Published : 1984.06.30
Abstract
For the purpose of improving the precooked frozen food, the processing conditions of sardine steaks and the effect of soybean protein and corn starch on quality of the products during frozen storage were investigated. Fresh sardines were purchased from Busan Central Whole Sale Market and filleted. And then sardine meats were separated from fillets by fish meat separator. The meats were mixed with 0.5% sodium bicarbonate, 1.5% of table salt and 0.2% of polyphosphate, monosodium glutamate, white pepper, garlic powder and nutmeg, respectively. The mixture was minced with the stone grinder and filled in polyvinylidene chloride film tube and then stored at
정어리냉동스테이크의 가공조건을 구명하고 아울러 대두단백질과 옥수수녹말의 첨가가 정어리스테이크의 품질안전성에 미치는 영향을 검토하였다. 정어리스테이크를 가공하기 위해서는 정어리육에 대해 탄산수소나트륨 0.5%, 식염 1.5%, 축합인산염 0.2%, 설탕 2%, 글루탐산나트륨 0.2%, 향신료로서는 후추가루, 마늘가루 및 nutmeg을 각각 0.2%씩 첨가하여 고기갈이를 한 다음
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