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KMID : 0380619820140010036
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Korean Journal of Food Science and Technology
1982 Volume.14 No. 1 p.36 ~ p.42
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Processing Conditions and Quality Stability during Storage of Meaty Textured Fish Protein Concentrate
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이응호/Lee, Eung Ho
한봉호/김세권/조덕제/Han, Bong Ho/Kim, Se Kwon/Cho, Duck Jae
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Abstract
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An investigation on optimum processing conditions for meaty textured fish protein concentrate (MT-FPC) was carried out with the fish meat of filefish, Navodon modestus, and sandfish. Arctoscopus japonicus. The processing conditions were determined by the lipid content and the rehydration capacity of MT-FPC. The optimum pH and sodium chloride content of fish meat were 8.0 and 1.0%, respectively. The most effective soaking conditions were soaking time in chilled ethanol was 15 min for both filefish and sandfish; amount of chilled ethanol, 3 volumes and 4 volumes for filefish and sandhsh, respectively; temperature of chilled ethanol, 25℃ for both filefish and sandfish; soaking time in boiling ethanol, 15 and 25 min for filefish and sandfish, respectively; amount of boiling ethanol, 2 and 4 volumes for file6sh and sandfish, respectively; and number of snaking in boiling ethanol, 2 and 4 times for filefish and sandfish, respectively. Yields of the product to the minced meat weight, the contents of protein and lipid in MT-FPC prepared from filefish were 13.7%, 84.5% and 0.2%, and those from sandfish were 12.5%, 84.2% and 1.1%, respectively.
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KEYWORD
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