A Study on Development of Protein Materials using Dead Flatfish from Fish Farms(2) -Industrial Process-

Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at -20°C for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at -20°C for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.

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“…. Cha et al (2009) , Kang et al (2007) , Kang et al (2013) , Shin et al (2011) RSM , Yoon et al (2015a) Yoon et al (2015b) . DNA ball , .…”

Section: 서 론mentioning

confidence: 99%

Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Balls Product

윤문주¹,

이재동²,

박시영³

et al. 2015

Korean Journal of Fisheries and Aquatic Sciences

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A Study on Development of High Functional Materials Producing Technique using By-products from Skate Processing (1) - Development of Chondroitin Sulfate Materials using Skate Cartilages

Baek¹,

Kang²,

Kim³

et al. 2016

J. Environ. Sci. Int.

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A Study on Development of Protein Materials using Dead Flatfish from Fish Farms(2) -Industrial Process-

Cited by 2 publications

References 2 publications

Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Balls Product

Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Balls Product

A Study on Development of High Functional Materials Producing Technique using By-products from Skate Processing (1) - Development of Chondroitin Sulfate Materials using Skate Cartilages

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