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KMID : 0380620130450060700
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 6 p.700 ~ p.707
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Physicochemical Changes in Olive Flounder (Paralichthys olivaceus) Muscle by Iced Water Pre-treatment
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Shin Seung-Ho
Sung Ki-Hyub
Chung Chang-Ho
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Abstract
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The purpose of this study was to monitor physicochemical changes of olive flounder (Paralichthys olivaceus) muscle by iced water pre-treatment. Moisture content, crude fat content, nucleotide content, texture (hardness and toughness), and rigor mortis were assessed. The sensory evaluation was performed with a nine-point hedonic test. Kvalues, a parameter of fish flesh freshness, were also calculated from the content of nucleotides and their corresponding decomposition products. Pre-treatment of flounder flesh with iced water was found to be fresher compared to the control, as determined by a difference in the K-values. Iced water pre-treatment hastened postmortem stiffness, as judged from the rigor index, and increased inosine monophosphate (IMP), which is known to be a savory taste compound, more quickly as adenosine triphosphate (ATP) degradation proceeded.
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KEYWORD
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flatfish, pre-treatment, K-value, texture, nine-point hedonic test
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