눈다랑어(Thunnus obesus)를 활용한 고령친화식품용 연화식 함박스테이크, 완탕 및 토마토스프의 개발 및 품질특성
Development and Quality Characteristics of Softened Hamburger Steak, Wantang, and Tomato Soup for Senior-friendly Seafoods Using Bigeye Tuna Thunnus obesus
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초록
This study was developed to prepare hamburger steak (HS), wantang soup (WS), and tomato soup (TS) for senior-friendly seafood’s (SFS) using bigeye tuna Thunnus obesus, and to investigate their quality characteristics. All data were presented in the order of HS, WS, and TS. The hardness values were 298.9×1.03, 47.1×1.03 and 14.9 ×1.03 N/m2, respectively. The viscosity of TS was 2,856 mPa·s. The protein contents were 13.8, 11.7, and 9.7 g/100 g, respectively. The fat-soluble vitamins content were as follows: vitamin A 21.88, 5.03, and 23.72 μgRAE/100 g; vitamin D 1.15, ND, and 1.81 μg/100 g, respectively. The water soluble vitamins contents were as follows: vitamin C 47.22, 32.83 and 37.01 mg/100 g; vitamin B2 0.17, 0.11 and 0.10 mg/100 g; vitamin B3 34.87, 34.76 and 54.62 mgNE/100 g. The Ca contents were 15.9, 16.8, 28.9 mg/100 g, and the K contents were 383.8, 167.4, and 300.0 mg/100 g, respectively. The dietary fiber was 0.04, 0.07 and 0.08 g/100 g, respectively. Escherichia coli was not detected in any of the products. These results suggest that the products should be classified as follows, based on their appropriateness as SFS: HS, WS and TS.
Abstract
This study was developed to prepare hamburger steak (HS), wantang soup (WS), and tomato soup (TS) for senior-friendly seafood’s (SFS) using bigeye tuna Thunnus obesus, and to investigate their quality characteristics. All data were presented in the order of HS, WS, and TS. The hardness values were 298.9×1.03, 47.1×1.03 and 14.9 ×1.03 N/m2, respectively. The viscosity of TS was 2,856 mPa·s. The protein contents were 13.8, 11.7, and 9.7 g/100 g, respectively. The fat-soluble vitamins content were as follows: vitamin A 21.88, 5.03, and 23.72 μgRAE/100 g; vitamin D 1.15, ND, and 1.81 μg/100 g, respectively. The water soluble vitamins contents were as follows: vitamin C 47.22, 32.83 and 37.01 mg/100 g; vitamin B2 0.17, 0.11 and 0.10 mg/100 g; vitamin B3 34.87, 34.76 and 54.62 mgNE/100 g. The Ca contents were 15.9, 16.8, 28.9 mg/100 g, and the K contents were 383.8, 167.4, and 300.0 mg/100 g, respectively. The dietary fiber was 0.04, 0.07 and 0.08 g/100 g, respectively. Escherichia coli was not detected in any of the products. These results suggest that the products should be classified as follows, based on their appropriateness as SFS: HS, WS and TS.
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