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KMID : 0903520070500020116
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2007 Volume.50 No. 2 p.116 ~ p.120
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Development of Seasoned and Dried Squid Slice
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Kang Kyung-Tae
Heu Min-Soo
Kim Jin-Soo
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Abstract
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Seasoned and dried squid slice (SDSS) was prepared with surimi and squid, and investigated on the food component characteristics. The moisture and water activity of the SDSS slightly increased with increasing addition ratio of squid. According to the increase of addition ratio of squid, sensory scores of SDSS decreased in the color, whereas increased in the taste. There was, however, no difference in sensory flavor and texture between SDSS prepared with various ratios of squid. The results of physical properties and sensory evaluation suggested that the desirable addition ratio of squid was more than 70% based on the mix for preparing SDSS. There was no difference in total amino acid content between seasoned and dried slices with, which was prepared by a ratio of squid (70): surimi (30), and without squid. The major amino acids of SDSS were glutamic acid, leucine, lysine and threonine. The calcium and phosphorus contents of SDSS were 85.9 mg/100 g and 458.3 mg/100 g, respectively. The total free amino acid content and taste value of SDSS were 3,1991 mg/100 g and 402.00, respectively. The taste values of SDSS suggested that the major tasteactive compounds were glutamic acid and aspartic acid.
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KEYWORD
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squid, jerky, seasoned and dried squid slice, squid jerky
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