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KMID : 1011620100260040428
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 4 p.428 ~ p.433
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Changes in Puffer Fish Quality Induced by Soak Time in Maturing Water during Maturation of Puffer Fish Prepared via the Cutting Cranial Nerve Method (MSK Method)
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문승권:Mun Seung-Kwon
유승석:Yoo Seung-Seok
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Abstract
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The aim of this research was to determine the relationship between quality of puffer fish and soak time in maturing water. This research used the cutting cranial nerve method, which is called the MSK method. The data was analyzed using the SPSS program. Based on salinity analysis result, both moisture content and pH were measured after 20 min of soaking. As the salinity of the maturing water increased, the moisture content initially decreased then increased once the salinity was greater than 3%. However, the concentration of the maturing water did not influence the pH level. The texture properties were measured to assess the effect of soak time in the maturing water. Hardness of the sample was highest (3.99) at 20 min, and cohesiveness also showed a maximum value (0.26) at 20 min. Gumminess and chewiness were highest 1.04 and 4.09, respectively, when the fish was matured for 20 min. Sensory properties were evaluated, and springiness, umami flavor, texture, and overall preference were highest at 20 min of soak time. The results showed that maturing the puffer fish for 20 min provided the best quality of texture and sensory characteristics for the fish.
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KEYWORD
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puffer fish, cutting cranial nerve method, MSK method, soak time in maturing water, quality change
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