넙치(Paralichthys olivaceus)스테이크제품의 제조 및 품질특성

Abstract

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it isgood foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processingof olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape (12×7 cm) and was processed by two types of products,Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging inpolyethylene film (20×30×0.05 mm), and then storage at -20℃ for 7 days, next thawed and warmed bymicrowave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film (20×30×0.05 mm), andthen storage at -20℃ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped witholive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, colorvalue (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak(Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more highscores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture andacceptance) between Steak-1 and Steak-2 products.