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KMID : 0380619840160020127
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 2 p.127 ~ p.132
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Processing Conditions and Quality Stability of Filefish Steak during Frozen Storage
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이응호/Lee, Eung Ho
전중균/하재호/박향숙/정수열/Jeon, Joong Kyun/Ha, Jae Ho/Park, Hyang Suk/Jung, Soo Yeol
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Abstract
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Processing conditions of filefish steaks and effect of soybean protein on quality during frozen storage were investigated. Additives which is added to the filefish meat were 1% of table salt, 0.2% polyphosphate, 0.5% of sodium bicarbonate, 0.2% of monosodium glutamate, 0.2% of red pepper powder, 0.4% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced in the stone mortar and then stored at -3 to -5℃ for two days prior to frozen storage. The benefical effects of adding 5% of soybean protein to the filefish steaks were the control of free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen filefish steaks, by sensory evaluvation, was not inferior to that of hamburger on the market.
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