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KMID : 1134820100390121903
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 12 p.1903 ~ p.907
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Drying of Alaska Pollack in Controlled Conditions to Identify Major Factors for Textural Properties of Hwangtae
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Ha Ju-Yeoup
Lee Sang-Hyun
Jung Kyung-Jin
Jo Young-Duk
Kim Jae-Cherl
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Abstract
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Drying curves for raw Alaska pollack seemed to follow typical food dehydration process with a very short initial settling down period. It was evident that there are some differences in drying rates between each part of fish body showing the highest drying rate for fish head followed by that for fish skin and that for flesh, presumably because of differences in water holding capacity of the components of each part. Specifically, the drying curve of fish flesh revealed that a boundary layer, thereby, a time period, existed which showed a big difference in moisture content and/or water activity as drying proceeds. The boundary layer in fish flesh with high moisture content between the layer contributes to reduce drying rate mainly as a consequence of protein aggregation resulting in hardening of fish flesh. The first boundary layer in this work appeared to show within several hours after initiation of drying. For Hwangtae, a naturally cyclic freeze-thaw dried and aged Alaska pollack which was popular in Korea, manufacturing process, it is clear that periodic moistening of boundary layer in fish flesh prohibits hardening fish flesh in boundary layer and enables steady moisture diffusion from inside of the fish flesh to surface of the fish body.
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KEYWORD
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Alaska pollack, Hwangtae, freeze-thaw dried, sun dried, texture
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