KR101549444B1 - Fish paste comprising sandfish meat and process method of the said - Google Patents

Abstract

The present invention relates to a fish paste containing fish meat and a method for producing the fish paste, and it is possible to use the fish filler as a substitute material of the fish paste or cod, which is conventionally used in manufacturing fish paste. In addition, the fish paste according to the present invention can provide a fish paste which can provide the original flavor of fish fillet without using a synthetic sweetener or the like, and a method for producing such a fish paste.

Description

Technical Field [0001] The present invention relates to a fish paste containing fish meat,

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a fish paste containing fish meat and a method for producing the same.

Fish cake is one of fish meat products which has unique elasticity and taste by mixing various ingredients such as starch, vegetables, spices and so on, which are prepared by leaching salty protein of fresh fish meat. Fish paste is classified into steamed fish paste, boiled fish paste, fried fish paste, and roasted fish paste according to the heating method (KFDA, 2012). It is also called various names depending on the main raw fish species and can be cooked at low price, convenience of cooking, nutritional excellence, It is a major processed fish food which is widely used because it has many merits as a food material.

In this case, the main raw materials of fish paste are polite and Daegu. In the case of polite and Daegu, raw materials are in shortage due to increase in entrance fee and material cost, reinforcement of regulations on deep-sea fishery, Is increasing. In addition to this, various methods such as development of alternative crushing material, development of high quality quality improvement agent, development of new type technology, and development of seasoning technology have been attempted as means for improving the problem of fish paste such as quality degradation due to sterilization.

In the present invention, we sought to find a substitute resource for white meat such as pollack, which is a raw material for producing meat, and to invent a product that can express the original flavor of raw meat without using synthetic sweeteners or antioxidants using alternative resources.

Therefore, a problem to be solved by the present invention is to provide a fish paste using a substitute fish meat which can be used in place of conventional fish meat materials used in fish paste.

Another problem to be solved by the present invention is to provide a fish paste in which the original flavor of a substitute fish meat is expressed without using a synthetic sweetener or an antioxidant, and a method for producing the same.

In order to solve the above-described problems, the present invention provides a fish paste characterized by containing fish meat.

In one embodiment of the present invention, the fish paste may further include at least one fish meat selected from the group consisting of pork meat, cod fish meat, and dome meat meat. Preferably, the content of the fish meat is not more than 35 parts by weight, based on 100 parts by weight of the total of the fish meat selected from the group consisting of pollack fish meat, cod fish fish meat and dome fish meat.

In one embodiment of the present invention, the fish meat of the present invention may be a fish meat which has undergone a pretreatment process such as a) immersing the raw fish meat material in saline or b) heating and cooling the fish meat raw material of the fish meat, The pretreatment process for immersing the fish meat raw material in a saline solution is to immerse the fish meat raw material in 1 to 5% for 1 to 5 hours or to b) heating and cooling the fish meat raw material in the salt water, Is heated at 50 to 100 占 폚 for 1 to 30 seconds and thereafter quenched at a center temperature of 25 占 폚 or lower.

Preferably, the fish paste may comprise at least one gel enhancer selected from Transglutaminase (TG-ase) and Glucono Delta Lactone (GDL).

According to another embodiment of the present invention, there is provided a method of preparing a fish meat, comprising the steps of: A) preparing a fish meat; And B) heating the mixture containing the fish meat obtained in the step A).

In one embodiment of the present invention, the fish meat of step A) can be obtained by a) immersing the fish meat raw material in a saline solution or b) pretreatment of heating and cooling the raw fish meat of the fish meat raw material, and more specifically, The pretreatment step for immersing the fish meat raw material in a saline solution comprises immersing 1 to 5% of saline for 1 to 5 hours, or b) heating and cooling the fish meat raw material of the fish meat, Heated at 50 to 100 占 폚 for 1 to 30 seconds, and then quenched at a center temperature of 25 占 폚 or lower.

Preferably, the mixture containing the fish meat of step B) may further comprise at least one gel enhancer selected from Transglutminase (TG-ase) and Glucono Delta Lactone (GDL) in the fish meat obtained in step A) .

The fish paste according to the present invention can be used as a substitute for seaweed or cod fish, which is a conventionally used fish paste raw material, by using fish meat.

In addition, the fish paste according to the present invention can provide a fish paste which can provide the original flavor of fish fillet without using a synthetic sweetener or the like, and a method for producing such a fish paste.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view of a method for manufacturing fish mash containing fish meat according to the present invention. FIG.
FIG. 2 is a graph showing the evaluation of strength and gel strength according to the content of fish meat in the fish meat-containing fishcock containing fish meat in accordance with the present invention.
3 is an evaluation graph of strength and gel strength according to the pretreatment method of fish meat in the fish meat in the fish meat-containing fish paste according to the present invention.
4 is an evaluation graph of strength and gel strength according to the type of gel fortifier in fish meat-containing fish paste according to the present invention.
FIG. 5 is a graph showing the evaluation of the strength and gel strength according to the content of the fish meat including the pretreatment of fish meat and the gel fortifier in the fish meat-containing fishcock according to the present invention.
FIG. 6 is a photograph showing the appearance of a fish cake prepared by differently preparing the content of the fish meat including the pretreatment of the fish meat and the gel strengthening agent in the fish meat-containing fishcake according to the present invention.

Hereinafter, the present invention will be described in detail. The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention. Therefore, the embodiments described in the present specification and the constitutions described in the drawings are merely the most preferred embodiments, and not all of the technical ideas of the present invention are described. Therefore, various equivalents which can be substituted at the time of the present application It should be understood that variations can be made.

The present invention has been accomplished based on the discovery that, even if a fish meat replacer is used as a main fish meat material for fish meat, fish meat having a gel strength and hardness of at least a certain level as a fish paste can be used at the same time, .

Hereinafter, the fish paste according to the present invention will be described in more detail.

The fish paste according to the present invention is characterized in that it contains fish meat. Dorukmu is a fish belonging to the Dorukmu family, and Dorukmu is divided into females and males. Females that are raised for spawning are full of eggs, rich in flesh and oil, and are popular for their winter delicacies such as grilled fish, steamed fish, and stew. On the other hand, the males of males are fishy white fish with abundance of flesh and oil and cheaper than females, but their utilization rate is relatively low compared to females. The number of catches of Dulmuk has been steadily decreasing since the peak of 25,000 tons in 1971 due to excessive fishing of Dulmuk and destruction of the habitat due to the destruction of seawall. In the 2000s, catches of less than 4,000 tons were caught, It has been increasing steadily in recent years due to government efforts to recover resources as it has been selected as a target species. Dulmuk has a high utilization rate of resources not only in Korea but also in Japan. In the case of Japan, there are ecological studies, population analysis studies, and the growth of spermatozoa released in the hatching. In Korea, development of spawning reforestation, estimation of the amount of resources, selectivity study on the larvae, sexuality and spawning, Most of them are resource recovery and ecological research, and research on food engineering approach is very insufficient. Therefore, the present invention aims at replacing the fish meat used in fish cake by using the fish meat.

The fish meat according to the present invention means fish meat that has been washed by washing with fish, and can be used without distinguishing between male and female fish. It is more preferable that the fish meat according to the present invention is a fish meat which has undergone a pretreatment in which a) raw fish meat material is immersed in saline or b) the fish meat raw material is heated and cooled. In the conventional manufacturing process of fish paste, washing process for eluting the salt soluble protein of fish meat is provided. This process removes the substances that interfere with the processability of the soft product and has a favorable effect on the elasticity and coloring of the fish paste. However, And loss of nutrient content in fish meat. In order to overcome this problem, the present invention employs a method of pre-processing the dorukm as described above. If such pretreatment is not performed, the physical properties (gel strength, hardness) of the fish paste can be maintained as usual fish paste, and problems such as the loss of flavor of fish paste which is a concern when the conventional salt soluble protein is eluted So that it is possible to maintain the original flavor of the original.

The a) pretreatment process of immersing the raw fish meat raw material in saline may be performed by immersing 1 to 5% of saline for 1 to 5 hours, more preferably 3% of saline for 3 hours.

In the pretreatment for heating and cooling the raw fish meat of bamboo shoot, bamboo fish meat raw material may be quenched at a center temperature of 50 to 100 ° C for 1 to 30 seconds and a center temperature of 25 ° C or less, Preferably, after the center temperature is heated to 90 占 폚 for 5 seconds, the center temperature can be quenched to 15 占 폚. The rapid cooling means cooling rapidly within 30 minutes, preferably within 1 minute to 60 minutes.

In the present invention, the center temperature of the fish meat refers to the temperature at the center of the fish meat, i.e., the center of the fish meat, not the surface temperature of the fish meat. Means that the central temperature is heated at 50 to 100 DEG C for 1 second to 30 seconds so that the fish meat is immersed in the heated process water and heated for 1 to 30 seconds from the time when the center temperature reaches 50 to 100 DEG C do. The meaning of cooling the center temperature to 25 DEG C or less means that the center of the fish is cooled until the center temperature becomes 25 DEG C or less.

In the present invention, the fish paste may further include at least one meat selected from the group consisting of pomegranate meat, cod fish meat, and dome meat meat in addition to the fish meat. The one or more meat meat selected from the above-mentioned polish meat, cod meat meat, and dome meat meat means a state in which the salt soluble protein of the fish meat is eluted. Preferably, the content of the fish meat is 35 parts by weight or less, preferably 10 to 35 parts by weight, when considering the gel strength and economy, when the total content of one or more meat meat selected from the group consisting of pollack meat, And more preferably 25 to 35 parts by weight. Generally, the gel strength and hardness are decreased as the addition level of the fish meat is increased, and when the fish meat content is more than 35 parts by weight, the gel strength may be somewhat lacking because it is used as a fish cake.

In addition, the fish paste according to the present invention may contain at least one gel enhancer selected from Transglutaminase (TG-ase) and Glucono Delta Lactone (GDL). The gel enhancer may comprise 0.2 to 0.3 wt.%, Based on the total weight of the meat and fish meat, and the gel enhancer is preferably added after mixing the meat and fish meat to maintain the gel strength of the fishcake at an appropriate level or higher have.

The gel-strengthening effect of the fish paste can be further enhanced when the pretreatment of the fish meat and the addition of the gel enhancer are simultaneously carried out. In particular, in the case of pre-treatment of heating and cooling and concurrent treatment of GDL, The gel strength and the hardness can be maintained.

The fish paste according to the present invention can be prepared by steamed fish paste, fried fish paste, boiled fish paste, baked fish paste, etc. through a method of heating, more specifically steaming, frying, boiling or baking the ingredients including the fish paste. At this time, there is a disadvantage that the steamed fish paste has a low flavor and low physical properties due to the difference in the heating method, and the steamed fish paste can be modified into fried fish paste to overcome the disadvantage of the steamed fish paste.

The fish cake containing the fish meat of the present invention is prepared by: A) preparing the fish meat described above, and B) preparing a mixture containing other ingredients such as wheat flour, starch, starch, potassium sorbate and the like in the fish meat obtained in step A) Can be heated to obtain fish cake.

Preferably, the method further comprises mixing at least one meat meat selected from pomegranate meat meat, cod meat meat meat, and dome meat meat into a fish meat; Adding other ingredients such as wheat flour, tablets, starch, potassium sorbate and the like, preferably a gel enhancer to the mixture; And heating the obtained material to obtain fish paste.

Preferably, A) a) dipping the raw fish meat material in saline or b) preparing raw fish meat by pretreating the raw fish meat material with heating and cooling; And B) heating the mixture containing the fish meat obtained in the step A).

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

<Examples>

Experimental raw material

Dulmuk used in this study purchased male of live fish sold in the marine aquaculture market in January, 2012, and removed the tofu, viscera and fin, and kept it at -20 ℃ for freezing. (CJ), refined salt (one week salt), starch (fresh starch, CJ), potassium sorbate (potassium sorbate) and so on. sorbate, Sigma-Aldrich, USA) were purchased and used.

Manufacture of fish paste

Fish cake containing fish paste was prepared according to the manufacturing process shown in Fig. After 10 min of dehydration, 10% to 50% of pork loin was added to the pork loin at a rate of 10 to 50% of the weight of the pork loin. The peanut was ground for 10 minutes in a silent cutter (C20T, Korea Fuji Ind. Respectively. Moisture, gel strengthening agent and sub ingredient were added to rough - tendered pollack meat and tortoiseshell meat, and then meatballs were prepared for 10 minutes. The mixture was charged into a square stainless steel tube (7 × 3 × 3 cm) with a filling machine (IS 816 ARIES, Korea FUJI KOGYO Co., Ltd., Korea) and then set at 25 ° C. for 3 hours and heated at 90 ° C. for 30 minutes And cooled at 4 캜 for 20 minutes to prepare a fish cake.

<Reviewing factors affecting quality characteristics of Dorumuk fish paste>

Doruk Addition of fish meat

In order to reduce the addition amount of pollack meat, which is the main raw material of fish paste, and to make fish paste with excellent elasticity, 10 ~ 50 parts by weight of fish meat was added to the weight of pollack barley, and the mixture was ground for 10 minutes. After heating at 90 ℃ for 30 minutes, the texture of fish paste was prepared and the change of physical properties of the prepared fish paste fish cake was measured.

Raw material pretreatment

The water washing process of the fish meat removes the substances that interfere with the processing aptitude of the soft product and has a favorable effect on elasticity and coloring. However, the water washing process reduces the processing yield and the loss of the nutritional ingredients contained in the fish meat. It is difficult to expect flavor manifestations and characteristics. In this experiment, to minimize the loss of nutrients in the fish meat and to maintain the original flavor of the fish meat, the water washing process was omitted in the conventional fish cake manufacturing process. The fish meat as a pretreatment was immersed in 3% saline for 3 hours And steak fish meat were steaming at 100 ℃ for 5 seconds so that the center temperature of the fish meat was 90 ℃ and then quenched at 0 ℃ for 30 minutes so that the center temperature of fish meat was 15 ℃. After mixing for 10 minutes, the mixture was mixed for 10 minutes and heated at 90 ℃ for 30 minutes to prepare Dorumuk fish paste. The changes of physical properties of the prepared Dorumuk fish paste were measured.

Gel enhancer

Transglutaminase (TG-ase) (ES Food Co Ltd., Italia) and Glucono Delta Lactone (GDL) (ES Food Co Ltd., Italia), which are known to enhance the gel strength, hardness, elasticity and flavor of soft products, And 0.2 ~ 0.3% by weight of the total weight of the fish meat, and then heated at 90 ℃ for 30 minutes to prepare the fish paste. The physical properties of the prepared fish paste were measured.

Texture analysis

The texture analysis of fish cake containing fish meat was measured using a texture analyzer (TAXT plus, Stable Micro System, Godalming, UK). That is, the value obtained when the sample was continuously compressed twice using a round type adapter (5 mm P / 5S) at a table speed of 1.0 mm / sec in the center of the fish paste sample (2 × 2 × 2 cm) , And the hardness and jelly strength were calculated using the average value.

General compositional analysis

Moisture, crude protein, crude fat and crude ash content of Dorumuk fish paste were measured by AOAC (AOAC, 2001). That is, the moisture content was analyzed by heating at 105 ° C, the crude protein content by micro-kjeldahl nitrogen determination, the crude fat content by soxhlet extraction method, and the ash content by 550 ° C dry method. The carbohydrates are expressed as the amount (g) contained in 100 g of the edible portion, expressed as the sum of the moisture, protein, fat and ash content minus 100. Mineral content was measured by wet method according to Standard Methods for Marine Environment (MOMAF, 2002) after drying at 105 ℃ after crushing the sample. 1 g of the homogenized sample was taken into a conical beaker (250 mL), and 5 mL of nitric acid was added. The mixture was allowed to react at room temperature for 4 hours or more and then heated at 100 ± 5 ° C. to decompose to a yellow solution . After complete dissolution, the solution was evaporated and re-eluted with 0.2 N nitric acid solution and diluted to 100 mL. The sample solution was measured by AAS (A analyst 700, Perkin Elmer, USA) and expressed in dry basis.

Free amino acid  Measure

For free amino acid analysis, 1 g of sample was added to 40 mL of 75% ethanol and stirred for 24 hours. The supernatant was separated by centrifugation (10,000 × g, 15 min) and extracted three times. The supernatant was concentrated with a vacuum concentrator and analyzed with an automatic amino acid analyzer (L-8900, Hitachi, Japan), which was diluted with 25 mL of distilled water (Sinha et al., 2007).

Fatty acid content measurement

Lipid extraction for fatty acid analysis was performed according to the method of Folch et al. (1957). 20 g of sample was placed in 150 mL of Folch solution (Chloroform and Methanol = 2: 1) and homogenized for 5 minutes. 2 Filter with a filter paper and centrifuge at 1,500 rpm for 10 minutes. The supernatant was discarded and Na ₂ SO ₄ was poured onto the No. 2 (Watman, Maidstone, UK) rinse. The lower layer was filtered, and the chloroform was removed with a concentrator and fat was recovered. The extracted lipids were analyzed for fatty acids after pretreatment according to the method of Morrison and Smith (1967). That is, about 5 mg of extracted lipid was sampled and put into a methylation tube, 1 mL of 0.5 N NaOH was added, and the mixture was heated at 100 ° C. for 15 minutes and cooled. Add 3 mL of boron trifluoride methanol 14% solution (BF3 methanol; Sigma-Aldrich, Co, USA) and heat again for 15 minutes. Transfer to a test tube, add 1 mL of heptane and 5 mL of saturated NaCl solution, And the supernatant was collected and placed in an epp tube and analyzed by gas chromatography (7890A, Agilent, USA) equipped with an autosampler while being kept frozen at -80 ° C. The GC column used was a capillary column and the carrier gas was N ₂ .

Sensual preference

The sensual preference scale is composed of 10 graduate students and 10 researchers who are majoring in food science, and 10 of them are male and 10 of them are female. A total of 20 sensory testers are composed of 5 points of 5 items of appearance, color, taste, (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) (Lee and Jung, 2002). The samples were stored at 4 ℃ for 12 hours in cold storage, and then used for sensory evaluation. The control fish were prepared with the same preparation method as that of the experimental fish, Respectively.

Statistical analysis

The mean and standard deviation of the results of this experiment were calculated using SPSS package program 18.0 for statistical analysis. Was conducted significant difference verified in the two groups, p <0.05 level average analysis was performed by independent T test liver, were carried out according to three average analysis group than the one-way ANOVA method, significant verification between the average Duncan's multiple comparison test ( P <0.05 ).

<Results and Discussion>

Doruk Addition of fish meat  decision

10 ~ 50 parts by weight of frozen ground fish meat was added to the pomegranate fish meat weight, and starch, salt, and water were added to all experimental groups in the same manner to prepare fish cake containing fish meat. 2. The gel strength of the control (CON) prepared with pollock meat only was 734.9 ± 96.7 g · cm, which was the highest among the experimental groups, higher than that of commercial A fish cake 434.5 g · cm and commercial B fish cake 280.8 g · cm. The gel strength of the experimental group containing 10% by weight of Dorumu meat was 380.6 ± 27.0 g · cm with 10% SFM and 295.1 ± 12.1 g with 20% (40% SFM), which contained 242.2 ± 19.4 g · cm and 40% by weight, respectively, in the addition of 30% As the level increased, the gel strength decreased significantly ( p <0.05 ). Hardness was decreased as the level of gelatin increased, and the hardness of the control group was 714.1 ± 62.8 g · cm, which was the highest among the experimental groups. 35 parts by weight, preferably 10 to 35 parts by weight, more preferably 25 to 35 parts by weight, in consideration of economical efficiency in commercialization of Dorumak fish cake, in comparison with the physical properties of commercially available fish cake. In this experiment, Level is about 30 parts by weight.

Raw material pretreatment  effect

Based on the results obtained from the experiment to determine the addition amount of the fish meat, 30 parts by weight of frozen ground fish meat was added to the weight of the pomegranate meat, and added with the same amount of starch, salt and water as the additives, (SSF) prepared by immersing fish meat in 3% saline solution and sea tangle fish meat were steaming at 100 ℃ for 5 seconds at a center temperature of 90 ℃, (BSF) prepared by quenching at 0 ° C for 30 minutes to prepare a fish cake. The changes in the physical properties of the prepared fish paste are shown in FIG. SSF was the highest in the experimental group, BSF was the lowest, SSF was the lowest in the test group, and SSF was the lowest in the test group. 264.3 ± 5.4 g · cm, which was the highest among the experimental groups, and CON was the lowest (p <0.05).

Gel enhancer  effect

Although SSF was slightly higher than BSF in terms of the physical properties of Dorumuk fish paste prepared according to pretreatment of fish meat, the sensory preference including taste, aroma, and overall acceptability showed that BSF was significantly Based on these results, BSF was used as the basic data for the experiment for the determination of the gel strengthening agent. (CON) prepared by adding the same amount of additives to the fish meat without adding the gel-reinforcing agent, fish paste (TG-ase) prepared by adding 0.2 wt% of TG-ase, (GDL) prepared by adding 0.3 wt% of GDL and ase were prepared. The changes in the physical properties of the steamed fish paste thus prepared were shown in FIG. The gel strength was 244.9 ± 3.5 g · cm for CON, 274.9 ± 9.5 g · cm for TG-ase, and 259.5 ± 4.3 g · cm for GDL respectively. The gel strength was increased by adding a gel- TG-ase was the highest in the experimental group and higher in the order of GDL and CON (p <0.05). Hardness also showed similar tendency to gel strength. TG-ase was the highest at 375.6 ± 6.4 g · cm, and was higher in the order of GDL and CON (p <0.05). That is, considering that the gel strength of fish cake was increased by addition of gel strengthening agent, but the price per kg of TGase was 88,000 won and the price per kg of GDL was 3,000 won, the use of GDL as a gel enhancer in the manufacture of Dorumuk fish cake for commercialization Respectively.

Complex treatment effect

The optimum conditions of raw material pretreatment and the optimum condition of addition of gel enhancer were applied in parallel, and the same amount of additives were added to the fish meat. 10 to 50 parts by weight of frozen crushed fish meat was added to the pomegranate meat to prepare fish paste. And the results are shown in Fig. The gel strength of cone (CON) prepared with only the polished rice without the combined treatment was the highest at 707.9 ± 12.6 g · cm, the 10% SFM was 364.0 ± 3.4 g · cm, the 20% SFM was 286.6 ± 3.6 g · cm, % SFM was 268.6 ± 5.8 g · cm, 40% SRM was 241.6 ± 4.6 g · cm, and 50% SFM was 150.4 ± 9.7 g · cm. The gel strength decreased as the level of fish meat was increased. However, it was found that the addition of 30 parts by weight of fish meat in the case of adding the fish meat of Dorumu showed 242.2 ± 19.4 g · cm of the gel strength of fish paste prepared by adding steaming and GDL, .

General composition and minerals content of Dorumuk fish cakes

Table 1 shows the results of the general composition analysis of fish paste (CON) prepared with only pomegranate fish paste, and fish paste (FP) prepared by treating steaming and GDL. The contents of CP and CON were significantly higher than those of FP, respectively. The content of crude protein and carbohydrate were 3.8 ± 0.1% and 6.1 ± 0.1%, respectively, There was no significant difference between the two experimental groups (p <0.05). The mineral contents of CON and FP were examined and shown in Table 2. Na, Mg, Ca, Mn, Fe, Cu and Zn were analyzed. As a result, Ca, Mn and Cu components were not detected. The content of Na was significantly higher than that of CON (23.77 ± 0.2 mg / L) and the Mg content of FP was 1.46 ± 0.11 mg / L, which was 10 times higher than that of CON. There was no significant difference (p <0.05).

¹⁾ CON: fish paste manufactured only with polish meat, FP: fish paste prepared by treating steaming and 0.3% by weight of GDL, containing 40 parts by weight of fish meat of 100%

²⁾ All values are mean ± SD (n = 3)

³⁾ Means with different letters in the row are significantly different at p <0.05 by Duncan's multiple range test

⁴⁾ ns: not significant

¹⁾ Same as Group in Table 1

²⁾ All values are mean ± SD (n = 3)

³⁾ Means with different letters in the row are significantly different at p <0.05 by Duncan's multiple range test

⁴⁾ ns: not significant

Turkish Free amino acid  content

The content of free amino acids in Dorumakumak prepared by the combined treatment was investigated and shown in Table 3. The free amino acids of the two experimental groups were higher in order of taurine, anserine, alanine, glutamine and glycine, and constituted more than 75% of total amino acids. Contents of glycine, alanine, serine and proline were 2.94 mg / 100g and 7.19 mg / 100g, respectively, which were 12.83% and 15.73%, respectively. Con and FP were 9.33 mg / 100g and 20.39 mg / 100g, respectively. The contents of glutamic acid, aspartic acid, taurine and lysine were 40.72% and 44.57% The content of methionine, leucine, phenylalanine and histidine was 0.65 mg / 100g and 3.04 mg / 100g, respectively, which were 2.82% and 6.65%, respectively. Free amino acids are the most important tastant components in addition to minerals. Among them, glycine, arginine, alanine and glutamic acid are known to be important active ingredients. In this study, the content of taste active components of Doraku fish paste is 20.99% of total free amino acid, which is higher than CON (13.75%).

Amino acids CON ¹⁾ FP Phosphoserine 0.12 (0.54) 0.49 (1.06) Taurine 8.40 (36.66) 15.52 (33.93) Aspartic aicd 0.10 (0.42) 0.69 (1.51) Threonine 0.29 (1.25) 1.03 (2.25) Serine 0.30 (1.33) 1.26 (2.76) Glutamic acid 0.31 (1.34) 3.05 (6.66) Glycine 1.61 (7.03) 2.30 (5.02) Alanine 1.03 (4.48) 3.63 (7.94) alpha -amino-n-butyric acid 0.03 (0.15) 0.00 (0.00) Valine 0.34 (1.50) 0.88 (1.93) Methionine 0.19 (0.83) 0.55 (1.20) Cystathionine 0.07 (0.29) 0.12 (0.26) Isoleucine 0.08 (0.35) 0.38 (0.84) Leucine 0.11 (0.49) 0.65 (1.42) Tyrosine 0.00 (0.00) 0.43 (0.95) Phenylalanine 0.00 (0.00) 0.56 (1.23) β-Alanine 0.35 (1.53) 0.22 (0.47) γ-Amino butyric acid 0.00 (0.00) 0.20 (0.44) Ethanol amine 0.27 (1.19) 1.16 (2.55) Ammonia 0.62 (2.72) 1.10 (2.40) Ornithine 0.05 (0.23) 0.15 (0.34) Lysine 0.53 (2.30) 1.13 (2.47) Histidine 0.00 (0.00) 0.40 (0.87) Anserine 7.90 (34.49) 9.21 (20.14) Arginine 0.20 (0.89) 0.62 (1.36) Total 22.92 (100.00) 45.74 (100.00)

¹⁾ Same as Group in Table 1

Fatty Acid Content of Dorumuk Fish Meal

Table 4 shows the fatty acid content of Dorumakumak prepared by the combined treatment. The content of unsaturated fatty acid and saturated fatty acid was 1.37 and the content of unsaturated fatty acid was higher than that of saturated fatty acid. In FP, the major fatty acids were C16: 0, C16: 1n7, C18: 1n9, C20: 5n3 and C22: 6n3, accounting for 77.2% of the total fatty acid content. The unsaturated fatty acid to saturated fatty acid ratio was 1.79, Fatty acids. The FP (566.22 mg%) was 30 times higher than that of CON (18.56 mg%) and the C18 fatty acid was higher than that of CON (62.04 mg% : 1n9 (oleic acid) and C16: 1n7 (palmitoleic acid) were 465.49 mg%, which accounted for 82.2% of total unsaturated fatty acids. As shown in Fig. 2, the content of saturated fatty acids and unsaturated fatty acids in FP is higher than that of CON. It is presumed that fatty acids in fish meat were transferred to fishcake by adding fish meat. Cameron and Enser (1991) The fatty acid was correlated positively with the flavor and the meat with high saturated fatty acid content had good oxidative stability and color stability. In this study, FP was higher than CON in sensory taste and taste Of FP was significantly higher than that of CON. The polyunsaturated fatty acid content of FP (489.43 mg%) was 7 times higher than that of CON (66.43 mg%) and the content of C20: 5n3 and C22: 6n3 was 384.0 mg%, which was 78.5% of the total polyunsaturated fatty acid content. The FP was higher by 7 times than the CON and the C20: 5n3 (eicosapentaenoic acid) was 6 times higher than that of the CON by C20: 4n6 (arachidonic acid) and C22: 6n3 (docosahexaenoic acid) In this study, we found that the content of DHA, EPA, and arachidonic acid in FP was significantly higher than that in CON and that polyunsaturated fatty acid contributes to the richness, deep taste and flavor of food (Yamamoto et al., 2009) The sensory preference of CON is higher than that of CON. In addition, DHA acts as a functional factor in vivo such as improvement of learning function, circulatory system diseases and arteriosclerosis as well as sensory effect. Therefore, it is considered that fish cake added with Dorumu fish meat is superior to CON in nutritional aspect.

¹⁾ Same as Group in Table 1

²⁾ USFA: Unsaturated fatty acids = MUFA + PUFA

Sensual preference of Dorumuk fish paste

The sensory preference of Dorumak fish cake prepared by the combined treatment was examined and is shown in Table 5. Appearance of CON increased to the level of preference as the proportion of corn steep liquor added increased, suggesting that the texture decreased with the addition of corn steep liquor. In the sensory evaluation, it was considered that texture preference decreased due to the incorporation of crustacean crust and other ingredients. The preference of flavor was increased with increasing the proportion of Dulumkul meat added to CON, and the taste was increased with increasing of Dulumkul meat added to CON, but decreased again with the addition of 40wt%. These results suggest that the taste and flavor preference is increased because of the increase of amino acid and fatty acid content in relation to CON by adding Dorukmook meat. When adding more than a certain ratio, And the taste preference decreased. In addition, the overall acceptability evaluation showed a tendency to increase with the addition of Dorukmu as compared with CON, and the preference of the flavor and flavor was evaluated as a key factor in the overall acceptability evaluation It is thought.

Treatment CON ^{1 )} 10% SFM 20% SFM 30% SFM 40% SFM 50% SFM Appearance 5.0 ± 0.0 ^a 4.9 ± 0.1 ^a 4.7 ± 0.2 ^b 4.5 ± 0.2 ^b 4.3 ± 0.4 ^b 3.3 ± 0.4 ^c Color 4.0 ± 0.0 ^b 4.0 ± 0.0 ^b 4.5 ± 0.7 ^a 4.8 ± 0.4 ^a 4.3 ± 0.4 ^ab 2.8 ± 1.1 ^c Flavor 2.5 ± 0.7 ^d 3.3 ± 0.4 ^c 4.0 ± 0.7 ^b 4.3 ± 0.4 ^a 4.4 ± 0.1 ^a 4.5 ± 0.0 ^a Taste 3.8 ± 0.4 ^d 4.0 ± 0.3 ^c 4.4 ± 0.1 ^b 4.6 ± 0.1 ^a 4.0 ± 0.3 ^c 4.0 ± 0.3 ^c Texture 5.0 ± 0.0 ^a 4.8 ± 0.4 ^b 4.4 ± 0.6 ^c 4.0 ± 0.7 ^d 4.5 ± 0.7 ^c 3.3 ± 0.4 ^e Overall acceptance 4.1 ± 0.2 ^b 4.2 ± 0.2 ^b 4.4 ± 0.5 ^ab 4.4 ± 0.3 ^ab 4.7 ± 0.4 ^a 3.6 ± 0.4 ^c

¹⁾ Same as Group in Table 1

Picture of Dorumuk fish cake

Fig. 6 shows photographs of the corn steep lobster prepared by the combined treatment according to the addition ratio of meat. It was confirmed that the color difference of fish paste showed significant difference according to the addition ratio of Dorumu meat, and there was a difference in appearance, and it could be speculated that it might affect the texture.

Claims (12)

The fish meat of the present invention is prepared by a) dipping fish meat raw materials in a saline solution or b) pretreating fish meat raw materials by heating and cooling the fish meat, and the fish meat including the fish meat of the fish meat contains Transglutaminase (TG -ase) and Glucono Delta Lactone (GDL). The method according to claim 1,
Wherein the fish paste further comprises at least one fish meat selected from the group consisting of pomegranate fish meat, cod fish meat fish meat, and dome fish meat fish meat in addition to the fish meat. 3. The method of claim 2,
Wherein the content of the fish meat is not more than 35 parts by weight based on 100 parts by weight of the total of the fish meat selected from the group consisting of pollack fish meat, cod fish fish meat and dome fish meat. delete The method according to claim 1,
Wherein the pretreatment for immersing the a) fish meat raw material in saline is a pretreatment for immersing in 1 to 5% of saline for 1 to 5 hours. The method according to claim 1,
The pretreatment process for heating and cooling the raw fish meat material of b) is a pretreatment process of heating the raw fish meat material at a center temperature of 50 to 100 占 폚 for 1 to 30 seconds and thereafter quenching the center of the fish meat raw material at 25 占 폚 or less Fish cake made with. delete A) Preparing the fish meat of the tuna fish; And
B) heating the mixture containing the fish meat obtained in the step A)
Wherein the fish meat of step A) is a fish meat obtained by a) immersing the raw fish meat material in saline or b) pretreating the raw fish meat material by heating and cooling, and the mixture containing the fish meat of step B) Wherein the fish meat obtained in step (A) further contains at least one gel-strengthening agent selected from Transglutminase (TG-ase) and Glucono Delta Lactone (GDL). delete 9. The method of claim 8,
Wherein the pretreatment step a) for immersing the raw fish meat material in saline is carried out by immersing the fish meat in 1 to 5% of saline for 1 to 5 hours. 9. The method of claim 8,
The b) pretreatment step of heating and cooling the raw fish meat material is a pretreatment step of heating the raw fish meat material at a center temperature of 50 to 100 ° C for 1 to 30 seconds and thereafter performing a quenching process at a center temperature of 25 ° C or less By weight. delete

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