고추냉이 처리 유무에 따른 도미회 보관방법에 관한 연구
Storage Method of Red Sea Bream (Pagrus major) Sashimi using Wasabi
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Red sea bream is an expensive and easily perishable fish. We tested a preserving method for fillets of the fish, by wrapping red sea bream sashimi with a paper that was dried after it had have a spray of ethanol extract of wasabi. Red sea bream sashimi covered by the treatment showed lower values of TBA for 15 hr and had a lower total viable cell number for 48 hr. In sensory characteristics, fishy smell's increasement was the lowest with the treatment. Also, it lowered the quality change of chewiness, flavor, and taste after swallowing.
Abstract
Red sea bream is an expensive and easily perishable fish. We tested a preserving method for fillets of the fish, by wrapping red sea bream sashimi with a paper that was dried after it had have a spray of ethanol extract of wasabi. Red sea bream sashimi covered by the treatment showed lower values of TBA for 15 hr and had a lower total viable cell number for 48 hr. In sensory characteristics, fishy smell's increasement was the lowest with the treatment. Also, it lowered the quality change of chewiness, flavor, and taste after swallowing.
참고문헌 (24)
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