Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 17 Issue 5
- /
- Pages.353-360
- /
- 1984
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
Processing of Water Activity Controlled Fish Meat Paste by Dielectric Heating 1. Formulation and Processing Conditions
내부가열을 이용한 보장성어육(고등어) 연제품의 가공 및 제품개발에 관한 연구 1. 원료${\cdot}$ 첨가물의 배합 및 가공조건
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Byeong-Ho (Department of Food and Nutrition, Dong Eui University) ;
- You Byeong-Jin (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- SUH Jae-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JO Jin-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JEONG In-Hak (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JEA Yoi-Guan (Department of Food Science and Technology, National Fisheries University of Pusan)
- 이강호 (부산수산대학 식품학과) ;
- 이병호 (동의대학교 식품영양학과) ;
- 유병진 (부산수산대학 식품학과) ;
- 서재수 (부산수산대학 식품학과) ;
- 조진호 (부산수산대학 식품학과) ;
- 정인학 (부산수산대학 식품학과) ;
- 제외권 (부산수산대학 식품학과)
- Published : 1984.09.01
Abstract
As an effort to expand the utilization of mackerel which has been thought disadvantageous to processors due to the defects in bloody dark color of meat, high content of lipid, and low stability of protein, and to develope a new type of product, so called, preservative fish meat paste, the processing method was studied in which dielectric heating was applied by means of cooking, pasteurization, dehydration, and control of water activity. The principle of this method is based on that dielectric heating can initiate a rapid dispersion or displacement of moisture in the meat tissue so that the level of water acivity can be controlled by dehydration with hot air meanwhile the product is cooked, pasteurized, and texturized. And the product is finally heated with electric heaters and vacuum sealed to stabilize water activity and storage stability. In present paper, a formula for preparing the fish meat-stach paste, the conditions of dielectric heating and dehydration, shape and size of the product, and other parameters were tested to optimize the process operation. A formula of the fish meat-starch paste to provide proper textural properties and water activity was
유전가열을 이용한 내부가열로서 어육연제품을 조리
Keywords