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Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus (Octopus minor) as an Elderly-Friendly Foodopen access

Authors
Kang, Sang-InKim, Jin-SooPark, Sun-YoungPark, Si-HyeongPark, Ji-HoonJang, Mi-SoonOh, Jae-YoungChoi, Jae-Suk
Issue Date
Dec-2023
Publisher
Multidisciplinary Digital Publishing Institute (MDPI)
Keywords
elderly-friendly food; home meal replacement (HMR); Jangjorim; long-arm octopus; sensory texture properties; texture-modified technology
Citation
Foods, v.12, no.24
Indexed
SCIE
SCOPUS
Journal Title
Foods
Volume
12
Number
24
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/69191
DOI
10.3390/foods12244375
ISSN
2304-8158
2304-8158
Abstract
We prepared a long-arm octopus Jangjorim prototype (LOJP) by optimizing the ratio of ingredients for seasoning and establishing heat sterilization parameters. The optimal amounts of purified water (2.9–56.6%, A), starch syrup (0.3–37.8%, B), and soy sauce (25.5–71.5%, C) for the production of seasoning soy sauce were obtained using response surface analysis. The LOJP was prepared by combining A, B, and C under the optimal conditions and evaluated for consumer preferences and physicochemical, nutritional, and microbiological properties and compared with Korea’s legal management standards for geriatric nutrition. The hardness of the LOJP produced using the optimal mixing ratio of purified water (51.2%, 154.0 g), starch syrup (29.3%, 308.0 g), and soy sauce (19.5%, 256.9 g) was 36.7 × 1000 N/m2. This value was lower than the hardness of raw octopus (2153.6 × 1000 N/m2) by 2116.9 × 1000 N/m2. It received the highest score (8.7) in the preference evaluation of older consumers. The LOJP was classified as level 2, allowing consumption through the gums of elderly consumers per Korea’s food standards for the elderly. The LOJP was the product highly preferred by elderly consumers with chewing disorders due to its ease of intake and nutritional content. © 2023 by the authors.
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해양과학대학 (해양식품공학과)
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