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KMID : 0380619820140010043
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Korean Journal of Food Science and Technology
1982 Volume.14 No. 1 p.43 ~ p.48
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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
김세권/조덕제/차용준/전중균/Kim, Se Kwon/Cho, Duck Jae/Cha, Yong Jun/Jeon, Joong Kyun
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Abstract
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Quality of meaty textured fish protein concentrate (MT-FPC) prepared from filefish. Navodon modestus, and sandfish. Arctoscopus japonicus, was investigated. The stability of the product during storage under various conditions was evaluated with rehydration capacity, thiobarbituric acid (TBA) value and browning colour density.
MT-FPC packed in glass bottle with air and stared at room temperature showed no significant differences in TBA value, rehydration capacity and browning colour density during the storage period of 90 days. The jelly strength of product prepared from filefish was weaker than that of sandfish: and beef meat could be substituted with MT-FPC up to 50% in making hamburger and fried meat balls without a significant loss in taste, odor and texture.
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