개체동결 한쪽껍질 진주담치(Mytilus edulis)의 제조 및 품질특성
Processing and Quality of Individually Quick Frozen Half-shelled Roasted Sea Mussel Mytilus edulis
1
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
To develop a value-added individually quick frozen (IQF) intermediate product from cultured sea mussel Mytilusedulis, we prepared IQF half-shelled roasted sea mussels (HRM) and IQF half-shelled boiled sea mussels (HBM). The processing conditions and quality metrics of the mussels were examined. The HRM and HBM were produced bywashing and removing the byssus of raw sea mussels, followed by electric roasting or boiling. The roasted or boiledsea mussels were half-shelled, lightly washed with 3% saline water, rapidly frozen for 2 hours at -35°C, glazed, andpackaged with a plastic film bag. The HRM and HBM had volatile basic nitrogen contents of 11.5 and 12.6 mg/100 g,and amino nitrogen contents of 607.9 and 534.2 mg/100 g, respectively. The HRM and HBM had hardness values of4.31 and 2.99 kg/cm2, shearing force values of 992.2 and 507.7 g, free drip values of 8.9% and 10.2%, and expressibledrip values of 7.0% and 8.1%, respectively. The free amino acid contents of the HRM and HBM were 763.1 and560.7 mg/100 g, respectively. These results demonstrate that HRM have superior qualities compared to HBM and canserve as high-end shellfish when cooked.
Abstract
To develop a value-added individually quick frozen (IQF) intermediate product from cultured sea mussel Mytilusedulis, we prepared IQF half-shelled roasted sea mussels (HRM) and IQF half-shelled boiled sea mussels (HBM). The processing conditions and quality metrics of the mussels were examined. The HRM and HBM were produced bywashing and removing the byssus of raw sea mussels, followed by electric roasting or boiling. The roasted or boiledsea mussels were half-shelled, lightly washed with 3% saline water, rapidly frozen for 2 hours at -35°C, glazed, andpackaged with a plastic film bag. The HRM and HBM had volatile basic nitrogen contents of 11.5 and 12.6 mg/100 g,and amino nitrogen contents of 607.9 and 534.2 mg/100 g, respectively. The HRM and HBM had hardness values of4.31 and 2.99 kg/cm2, shearing force values of 992.2 and 507.7 g, free drip values of 8.9% and 10.2%, and expressibledrip values of 7.0% and 8.1%, respectively. The free amino acid contents of the HRM and HBM were 763.1 and560.7 mg/100 g, respectively. These results demonstrate that HRM have superior qualities compared to HBM and canserve as high-end shellfish when cooked.
참고문헌 (27)
- AOCS, "Official methods and recommended practice of the AOCS" (1990), AOCS
- APHA, "Recommended procedures for the bacteriological examination of sea water and shellfish", pp.17~24 (1970), Am Pub Health Assoc Inc.
- Bligh EG, "A rapid method of total lipid extraction and purification", Can J Biochem Physiol, 37, pp.911~917 (1959)
- KFDA, "Korea food code" (2018), Korean Food and Drug Administration
- KFDA, "Korean Food and Drug Administration" (2018), Korean Food and Drug Administration
- Kim DS, "Studies on the lipid contents and fatty acid composition of anchovy sauce prepared by heating fermentation", Korean J Fish Aquat Sci, 27, pp.469~475 (1994)
- Kim WJ, "Food sensory evaluation method" (2001), Hyoil Pub Co
- 김선근, "자연산 홍합(Mytilus coruscus)과 양식산 진주담치(Mytilus edulis)의성분 특성", 한국수산과학회지, 46(6), pp.717~724 (2013), 한국수산과학회
- 김시경, "국산 홍합과 뉴질랜드 초록입 홍합 열수 추출물의 알코올분해효소 활성에 미치는 영향 및 DPPH 라디칼 소거능과 Angiotensin Converting Enzyme 저해 활성", 한국식품영양과학회지, 43(9), pp.1363~1368 (2014), 한국식품영양과학회
- 김선근, "진주담치(Mytilus edulis) 추출물의 제조 및 품질특성", 한국수산과학회지, 50(6), pp.650~655 (2017), 한국수산과학회[DOI]
- 김선근, "진주담치(Mytilus edulis) 복합추출물을 이용한 진주담치소스의 제조 및 품질특성", 한국수산과학회지, 50(6), pp.656~661 (2017), 한국수산과학회[DOI]
- KRIVET, "NCS (National Competency Standards) learning module", pp.47~ (2019), KRIVET
- KSFSN, "Handbook of experimental in food science and nutrition" (2000), Hyoil Pub Co.
- KSFSN, "Handbook of experimental in food science and nutrition" (2000), Hyoil Pub Co.
- Lee EH, "Preparation of powdered dried sea mussel and anchovy for instant soup", Korean J Fish Aquat Sci, 17, pp.299~305 (1984)
- "Statistical database for fisheries production" (2020)[URL]
- 목종수, "한국 연안산 해산 무척추동물의 미네랄 함량과 영양평가", 한국수산과학회지, 42(2), pp.93~103 (2009), 한국수산과학회
- NFFC, "Marine products in Korea", pp.398~401 (2000), Suhyup Pub Co.
- 노윤이, "레토르트파우치 조미 홍합의 제조 및 저장 중 품질 변화", 수산해양교육연구, 23(4), pp.709~722 (2011), 한국수산해양교육학회
- Ohara T, "Food analysis handbook", pp.51~55 (1982), Kenpakusha Pub Co.
- Ohara T, "Food analysis handbook", pp.264~267 (1982), Kenpakusha Pub Co.
- Park HY, "Applied fisheries processing", pp.152~ (2000), Suhyup Pub Co.
- 박정숙, "진주담치 양념젓갈의 이화학적 특성", Food Science and Preservation, 18(3), pp.335~340 (2011), 한국식품저장유통학회
- 박태호, "조미 홍합 통조림의 제조 및 특성", 수산해양교육연구, 24(6), pp.820~832 (2012), 한국수산해양교육학회
- Takiguchi, "Lipid oxidation and hydrolysis in dried anchovy products during drying and storage", Bull Japanese Soc Sci Fish, 53, pp.1463~1469 (1987)
- Tarladgis ZG, "A distillation method for quantitative determination of malonaldehyde in rancid food", J Am Oils Chem Soc, 37, pp.44~48 (1960)
- "Import and export statistics" (2020)[URL]