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Cited 4 time in webofscience Cited 7 time in scopus
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Application of High-Frequency Defrosting, Superheated Steam, and Quick-Freezing Treatments to Improve the Quality of Seafood Home Meal Replacement Products Consisting of the Adductor Muscle of Pen Shells and Common Squid Meatopen access

Authors
Negara, Bertoka Fajar Surya PerwiraKim, Seung RokSohn, Jae HakKim, Jin-SooChoi, Jae-Suk
Issue Date
Apr-2021
Publisher
MDPI
Keywords
HMR; pen shell; squid meat; superheated steam; high-frequency defrosting
Citation
APPLIED SCIENCES-BASEL, v.11, no.7
Indexed
SCIE
SCOPUS
Journal Title
APPLIED SCIENCES-BASEL
Volume
11
Number
7
URI
https://scholarworks.bwise.kr/gnu/handle/sw.gnu/3884
DOI
10.3390/app11072926
Abstract
We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of the pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, and quick freezing. Test HMR products were produced by mixing defrosted and roasted AMPS, CSM, and sauce in ratios of 27.5, 27.5, and 45.0% (w/w), respectively, followed by quick freezing at -35 degrees C in a polypropylene plastic bowl covered with a plastic film. The chemical characteristics, nutritional quality, microbial and sensory properties, and shelf life of the product were examined. The response surface methodology identified the optimal temperature and heating time of the superheated steam for AMPS (220 degrees C, 1 min) and CSM (300 degrees C, 1.5 min). Chemical characteristics showed low levels of volatile basic nitrogen (9.45 mg%) and thiobarbituric acid-reactive substances (1.13 mg Malondialdehyde [MDA]/kg). No significant changes (p < 0.05) were observed in microbial, color, flavor, taste, texture, and overall acceptance at -23 degrees C for 90 days. After reheating, the sensory scores varied from "like moderately" to "like very much." The shelf life of the HMR product was estimated to be 24 months. In conclusion, HFD, superheated steam, and quick freezing successfully improved product quality, with little loss of nutrition and texture.
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해양과학대학 > Seafood science & Technology > Journal Articles

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