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KMID : 0380619820140040324
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Korean Journal of Food Science and Technology
1982 Volume.14 No. 4 p.324 ~ p.329
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Processing Conditions and Quality Stability of Precooked Frozen Fish Foods during Frozen Storage
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이응호/Lee, Eung Ho
조순영/차용준/전중균/정수열/Cho, Soon Yeong/Cha, Yong Jun/Jeon, Joong Kyun/Jung, Soo Yeol
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Abstract
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Processing conditions of fish steaks and the effect of soybean protein on quality during frozen storage were investigated. Added to the fish meat were 1.0% of table salt, 0.5% of sodium bicarbonate, 0.2% of polyphosphate, 0.2% of monosodium glutamate, 2.0% of sugar, 0.2% of red pepper powder, 0.2% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced with stone mortar and then stored at -3° to -5° for two days prior to frozen storage. The beneficial effects of adding soybean protein(5%) to the fish steaks were the control of color change, free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen mackerel steaks, by sensory evaluation, was not inferior to that of hamburger on the market.
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KEYWORD
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