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

Abstract

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.

Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork

“…P5C5 had the highest value of yellowness after cooking, and was significantly different from P10. The result is consistent with that of Yoon et al [18], in which lightness and yellowness increased in steak after the addition of white flounder meat. Fig.…”