Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus (Octopus minor) as an Elderly-Friendly Foodopen access
- Authors
- Kang, Sang-In; Kim, Jin-Soo; Park, Sun-Young; Park, Si-Hyeong; Park, Ji-Hoon; Jang, Mi-Soon; Oh, Jae-Young; Choi, 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.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - 해양과학대학 > Seafood science & Technology > Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.gnu.ac.kr/handle/sw.gnu/69191)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.