물성조절 기술을 활용한 고령친화식 전복(Haliotis discus hannai)장의 품질 특성

Abstract

This study aimed to develop and commercialize abalone Haliotis discus hannai marinated in seasoned soy sauce (AM-S) for the elderly by adjusting its texture (hardness) and strengthening its nutritional components. The number of pounding cycles [X1, 2–14 times] and heating time in a retort [X2, 5–19 min] were selected as independent variables, and hardness (Y1) and overall acceptance (Y2) were selected as dependent variables. The optimal conditions for X1 and X2 were 12 pounding cycles and heating in a retort for 17 min, respectively. The hardness values 209.2×103 N/m2 for the third method and 259.1×103 N/m2 for the first method. The nutritional value was 13.1 g/100 g crude protein and vitamins A, D, and C were not detected. The mineral content was 33.2 mg/100 g calcium and 258.7 mg/100 g potassium. Organisms from the coliform group and Escherichia coli were not detected. Therefore, AM-S for the elderly was classified as a hardness- and nutrient-controlled product based on the standards and specifications of senior-friendly foods provided in the MFDS and classified as the first step of senior-friendly foods according to the standards and specifications of senior-friendly foods provided in the KS.