흑밀복(Lagocephalus gloveri)을 이용한 레토르트파우치 복국의 제조 및 품질특성
Processing and Quality of a Retort Pouched Soup Made from Brownbacked Toadfish Lagocephalus gloveri
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초록
To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developeda retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. Wefound that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dippingthe pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract ofpufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120°C, F0value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents ofthe RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g,and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, andhydroxyproline. Sterilizing the RPS for up to F0 value 10 min. did not cause any major problems in terms of chemicalor sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercialpufferfish soups and is suitable for commercialization as a value-added instant seafood soup.
Abstract
To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developeda retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. Wefound that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dippingthe pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract ofpufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120°C, F0value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents ofthe RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g,and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, andhydroxyproline. Sterilizing the RPS for up to F0 value 10 min. did not cause any major problems in terms of chemicalor sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercialpufferfish soups and is suitable for commercialization as a value-added instant seafood soup.
참고문헌 (25)
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