Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Studies on Improving the Quality of Sardine Sausage -2. Processing Conditions of Frozen Sardine Meat Paste and Quality Stability during Frozen Storage-

정어리소시지의 품질 개선에 관한 연구 -2. 소시지원료로서의 정어리냉동고기풀의 가공 및 품질 안정성

  • Cho, Soon-Yeong (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Ha, Jae-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 조순영 (부산수산대학 식품공학과) ;
  • 이응호 (부산수산대학 식품공학과) ;
  • 하재호 (부산수산대학 식품공학과)
  • Published : 1984.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Frozen sardine meat paste for fish sausage was prepared to obtain the basic data on improving the quality of sardine sausage, and its gel formation ability was compared with meat paste from raw sardine. In addition, its quality stability was studied during frozen storage. For the preparation of frozen sardine meat paste, the addition of 4% of sorbitol and 0.3f of polyphosphate to the fish meat appeared effective to keep the processing suitability and storage stability. Also, the gel formation ability of the frozen sardine meat paste was not inferior to that of raw sardine paste.

정어리소시지 품질 개선을 위한 기초자료를 얻을 목적으로, 소시지원료로서 정어리냉동고기풀을 제조하여 그 소시지 형성능에 대해 선어로써 만든 정어리 소시지와 비교하고 아울러 동결저장 중 품질 안정성에 대해서도 검토하였다. 소시지 중간원료인 정어리냉동고기풀은 소시지로서의 가공적성 및 저장안정성면으로 보안 냉동변성 방지제로서 sorbitol 4%, 축합인산염 0.3% 첨가한 것이 좋았다. 또한 이 정어리냉동고기풀로 만든 소시지의 품질은 선어를 원료로 했을 때와 비교하여 손색이 없었다.

Keywords