Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Cutlet

윤문주,; 이재동,; 권순재,; 박시영,; 공청식,; 주종찬,; 김정균,

doi:10.13000/jfmse.2015.27.3.625

Cited by 6 publications

(4 citation statements)

References 5 publications

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“…(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) .…”

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confidence: 99%

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

Yoon¹,

Lee²,

Kang³

et al. 2015

Korean Journal of Fisheries and Aquatic Sciences

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This study was performed to obtain basic data regarding the development of fish steak products using olive flounder and pork leg. Olive flounder and pork leg were ground separately in a chopper. The methods used for processing were as follows. Chopped olive flounder (100 g) and other ingredients (bread crumbs, 13 g; onion, 12 g; garlic, 4 g; egg wash, 18 g; salt, 0.05 g; pepper, 0.05 g) were mixed in a chopper. The mixture was molded into a steak shape (12×7 cm) and roasted in an oven at 180°C for 12 min (OF). FP consisting of a mixture of olive flounder (70 g) and pork leg meat (30 g) and OP consisting of pork leg meat alone (100 g) were processed according to the same procedure as described for OF. Various factors (viable bacterial count, chemical composition, pH, salinity, hardness value, color value, total amino acid content, free amino acid content, fatty acid composition, mineral content) were measured, and sensory evaluation was conducted. Based on the results of the sensory evaluation and hardness value, OP was deemed to be the most desirable, followed in order by FP and OF. There was a slight but significant difference between OP and FP.

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confidence: 99%

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

Yoon¹,

Lee²,

Kang³

et al. 2015

Korean Journal of Fisheries and Aquatic Sciences

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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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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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“…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.…”

Section: Introductionmentioning

confidence: 99%

“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Kwon

Chang

2021

Molecules

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We investigated the effect of endogenous cathepsin L on surimi gel produced from olive flounder (Paralichthys olivaceus). The amino acid sequences of six proteins predicted or identified as cathepsin L were obtained from the olive flounder genome database, and a phylogenetic analysis was conducted. Next, cathepsin L activity toward N-α-benzyloxycarbonyl-l-phenylalanyl-l-arginine-(7-amino-4-methylcoumarin) (Z-F-R-AMC) was detected in crude olive flounder extract and a crude enzyme preparation. A considerable decrease in the level of myosin heavy chain (MHC) in surimi occurred during autolysis at 60 °C. In contrast, the levels of actin, troponin-T, and tropomyosin decreased only slightly. To prevent protein degradation by cathepsin L, a protease inhibitor was added to surimi. In the presence of 1.0% protease inhibitor, the autolysis of olive flounder surimi at 60 °C was inhibited by 12.2%; the degree of inhibition increased to 44.2% as the inhibitor concentration increased to 3.0%. In addition, the deformation and hardness of modori gel increased as the inhibitor concentration increased to 2.0%. Therefore, cathepsin L plays an important role in protein degradation in surimi, and the quality of surimi gel could be enhanced by inhibiting its activity.

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Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Cutlet

Cited by 6 publications

References 5 publications

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

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

Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Balls Product

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

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