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KMID : 0380619830150040353
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 4 p.353 ~ p.358
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Storage Stability of Intermediate Moisture Deep - Fried Mackerel
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이응호/Lee, Eung Ho
정숙현/김세권/조순영/차용준/Chung, Sook Hyun/Kim, Se Kwon/Cho, Soon Yeong/Cha, Yong Jun
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Abstract
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This study indicated that mackerel flesh can be prepared as an intermediate moisture deep-fried product. The fillet were cut into 2 × 2 × 1.5㎝ (about 4g each): then submerged in an infusion solution (lg flesh: 1 ㎖ solution) containing 45.9% of water, 6% of sodium chloride, 40% of sorbitol, 2.4% of propylene glycol, 0.7% of potassium sorbate, 3% of sugar, 2% of monosodium glutamate, and 0.6 ㎖ of alcoholic extracts from red pepper, and heated for 10 min at 105℃. The infused flesh was drained for 15 min and then coated with batter and crumb. The pieces were deep fried in soybean oil for 3 min at 170℃ and cooled on absorbent paper.
The initial water activity of the product was 0.86. Judging from the results of experimental data such as peroxide value, TBA value, viable cell count and sensory evaluation, the quality of products were stable for 50 days at room temperature (25±2℃).
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