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KMID : 0380619860180020098
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 2 p.98 ~ p.104
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Preparation and Keeping Quality of Freeze - Dired Roundnose Flounder Meat Paste
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Abstract
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Fish jelly forming ability of freeze-dried roundnose flounder meat paste has been examined. For the quality test, freeze-dried product was packed in polyethylene bag (0.1 ㎜ thick, 14 ㎝ × 20 ㎝) or in tinplate can and stored for 6 months at 5℃, 20℃ and 35℃. From the results of quality test, the fish jelly forming ability of the products packed in polyethylene bag and can were maintained for 5 and 6 months storage at 5℃ and for 3 and 4 months at 20℃, espectively, while it had already been lost for 1 month at 35℃. Freezedried roundnose flounder meat paste can be used for preparing fish jelly products.
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