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KMID : 0380619890210040498
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 4 p.498 ~ p.504
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Processing of the Intermediate Product(Frozen Seasoned Anchovy Meat) Derived from Anchovy
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이응호/Lee, Eung Ho
오광수/박희열/노락현/Oh, Kwang Soo/Park, Hee Yeol/Ro, Rack Hyun
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Abstract
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Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, packed in a carton box and then stored at -25±2℃. The major fatty acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 ㎎ /100 g; free amino acids such as Glu, His, Ala, Leu 503.7 ㎎ / 100 g; total creatinine 158.3 ㎎ / 100 g and small amounts of betaine, TMAO.
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