대표어
한국학술지인용색인(NRF)
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Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good 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 processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, 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 in polyethylene film (20×30×0.05 mm), and then storage at -20℃ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film (20×30×0.05 mm), and then storage at -20℃ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (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 high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.권호기사
참고문헌 (26건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | AOAC(1995). Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC., 69~74. | 미소장 |
| 2 | APHA(1970). Recommended procedures for the bacteriological examination of sea water and shellfish, 3rd ed., American Public Health Association Incorporated Brodway New York, 17~24. | 미소장 |
| 3 | The Effect of Sarcodon aspratus Fruitbody on the Cooking Quality of Beef Steak | 소장 |
| 4 | Cho, Yang-Bae Kim, Sang-Ho Lim, Jin-Young & Han, Bong-Ho(1996). Optimal sterilizing condition for canned ham, Journal of the Korean Society of Food and Nutrition, 25(2), 301~309. | 미소장 |
| 5 | Preparation and Characterization of Salmon Patty using Muscle from Salmon Frame | 소장 |
| 6 | Quality of Bastard Halibut with Different Weights as a Surimi Source | 소장 |
| 7 | Treatment of male infertility  |
미소장 |
| 8 | Quality Characteristics of Cultured Olive FlounderParalichthys olivaceus Fed with Extruded Pellets | 소장 |
| 9 | Comparison of Free Amino Acids and Nucleotides Content in the Olive Flounder Paralichthys olivaceus Fed with Extruded Pellet | 소장 |
| 10 | Kim, Cheon-Jei Chae, Young-Chul & Lee, Eui-Soo(2001). Changes of physico-chemical properties of beef tenderloin steak by cooking methods, Korean Journal for Food Science and Animal Resources, 21(4), 314~322. | 미소장 |
| 11 | Kohara T.(1982). Handbook of Food Analysis, Keonpakusha, Tokyo, 51~55. | 미소장 |
| 12 | Korean intellectual property office(2005). Composition of feed stuff for olive flounder aquaculture, Application number 1020050009404, Registration number 100606420000. | 미소장 |
| 13 | Korean intellectual property office(2008). Manufacturing method of the functional boiled flatfish paste containing enzymatic extracts of Ecklonia cava, Application number 1020080050014, Registration number 1010073170000. | 미소장 |
| 14 | Korean intellectual property office(2010). Method of producing bastard halibut heat-induced surimi gel product containing bastard halibut surimi and bastard halibut heat-induced surimi gel product fabricated thereof, Application number 1020100056692, Registration number 101275519. | 미소장 |
| 15 | Korean intellectual property office(2007). Noodles including flatfish and manufacturing method thereof, Application number 1020070083587, Registration number 100935609. | 미소장 |
| 16 | KSFSN.(2000). Handbook of Experimental in Food Science and Nutrition, Hyoil public Company, Seoul, 96~127. | 미소장 |
| 17 | Lee, Kyung-Hee & Lee, Young-Soon(1997). Muscle quality of cultured olive flounder, paralichthys olivaceus, Korean Society of Food Science, 13(4), 448~452. | 미소장 |
| 18 | Effects of ISP Adding Methods and Freezing Rate on Quality of Pork Patties and Cutlets | 소장 |
| 19 | Quality changes in ready-to-eat hamburg steak depending on the packaging methods during chilled storage | 소장 |
| 20 | Noe, Yu-Ni Kong, Cheung-Sik Yoon, Ho-Dong Lee, Sang-Bae Nam, Dong-Bae Park, Tae-Ho Kwon, Dae-Geun & Kim, Jeong-Gyun(2011). Preparation and keeping quality of canned sea mussel using tomato paste, Journal of Fisheries and Marine Science Education, 23(3), 410~424. | 미소장 |
| 21 | Comparison of Nitrogenous Extractives , Amino Acids in Wild and Cultured Bastard | 소장 |
| 22 | Comparison of Lipid Components in Wild and Cultured Bastard | 소장 |
| 23 | Effects of Combined Treatment of Gamma Irradiation and Addition of Rosemary Extract Powder on Ready-to-Eat Hamburger Steaks |
미소장 |
| 24 | Park, Tae-Ho Noe, Yu-Ni Lee, In-Seok Kwon, Soon-Jae Kwon, Soon-Jae Yoon, Ho-Dong Kong, Cheung-Sik Oh, Kwang-Soo Choi, Jong-Duck & Kim, Jeong-Gyun(2012). Processing and characteristics of canned Kwamaegi 2. Processing and characteristics of canned boiled Kwamaegi, Journal of Fisheries and Marine Science Education, 24(6), 833~844. | 미소장 |
| 25 | A distillation method for the quantitative determination of malonaldehyde in rancid foods |
미소장 |
| 26 | Yoon, Ho-Dong Shim, Kil-Bo Noe, Yu-Ni Kong, Cheung-Sik Nam, Dong-Bae Park, Tae-Ho & Kim, Jeong-Gyun(2011). Preparation and characterization of canned Kwamaegi. (I) Preparation and characterization of canned seasoned Kwamaegi-, Journal of Fisheries and Marine Science Education, 23(4), 662~672. | 미소장 |
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