Processing and Property of Olive Flounder Paralichthys olivaceus Steak

Abstract

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.

Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Steak Added with Pork Leg

“…(Response surface methodology, RSM) (Shin et al, 2011), (Kang et al, 2007), (Yoon et al, 2015a), (Yoon et al, 2015b), Terrine (Yoon et al, 2015c), ball (Yoon et al, 2015d) . Kim (2009) , Lee et al (1993) , Jin et al (2008) .…”

Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Balls Product

“…Sample-1 Sample-2 32.7% 37.9%, 12.4% 15.2%, 8.1% 9.1% Sample-1 Sample-2 , 0.6% 0.4% . Yoon et al (2015a) , Steak-1 (Chopper 100 g steak 2 7 ) Steak-2 (Chopper 100 g Sample-1, Sample-2 : refer to the comment in Fig. 1.…”

Role of Endogenous Cathepsin L in Muscle Protein Degradation in Olive Flounder (Paralichthys olivaceus) Surimi Gel

“…Moreover, despite falling demand for olive flounder, farming productivity has increased because of improvements in cultivation technology. To overcome these problems and provide economic support to farmers, a number of studies on processed olive flounder products, such as steak, terrine, cutlets, surimi gel, and noodles, have been conducted [ 3 , 4 , 5 , 6 , 7 ]. To date, most studies have focused on the quality and commercial value of surimi gel.…”

“…To overcome these problems and provide economic support to farmers, a number of studies on processed olive flounder products, such as steak, terrine, cutlets, surimi gel, and noodles, have been conducted [3][4][5][6][7]. To date, most studies have focused on the quality and commercial value of surimi gel.…”