WO2024096350A1 - Method for producing grilled fish having improved texture - Google Patents

Abstract

The present application relates to a grilled fish production method comprising a step for pre-treating fish using an alkaline agent, and to grilled fish having improved texture produced by the method.

Description

Method for manufacturing grilled fish with improved texture

This application relates to a method for manufacturing grilled fish including a pretreatment step of fish using an alkaline agent, and to grilled fish with improved texture that is suitable for refrigerated distribution due to mass production manufactured by the method.

Processed seafood products are manufactured using various seafood raw materials and subjected to appropriate heat treatment to ensure cooking and safety. Stronger heat treatment is required to ensure preservation, but such heat treatment causes a significant decrease in quality in terms of color and physical properties unique to raw marine products. In particular, in the case of grilled fish, which has a high consumption frequency and consumer preference among various processed marine products, various products have been commercialized recently. However, due to the above problems, it is possible to secure a shelf life suitable for refrigerated distribution due to mass production, while maintaining excellent appearance and texture quality. There are not many products. There is a need to overcome these issues technologically and provide products with more value to consumers.

In general, grilled fish is manufactured by removing the non-edible parts of the fish (head, tail, intestines, scales, etc.), washing it, followed by heat treatment and packaging. As grilled fish goes through the manufacturing process, moisture and water-soluble components are reduced, resulting in low yield and poor quality. When making grilled fish using frozen fish, it goes through a thawing process. During the thawing process, excessive moisture inside the fish escapes, which reduces yield and tends to make the texture rough and hard. In addition, strong heat treatment is necessary to ensure preservation, but strong heat treatment causes a significant deterioration in the quality of grilled fish, such as forming a dry texture and off-flavor.

Previously, in Korean Patent Publication No. KR 10-2320848 B1, “Method for manufacturing grilled fish for convenient eating and grilled fish for convenience eating manufactured by the above manufacturing method,” mackerel and mackerel fillets were immersed in a seasoning solution and then heat-treated using a superheated steam griller. Although a method of manufacturing fish by freezing it using an electromagnetic freezer has been disclosed, there is a need to develop a method of manufacturing grilled fish that is still high quality, highly convenient, and suitable for refrigerated distribution due to mass production.

This application provides a method for manufacturing grilled fish and grilled fish with improved texture.

One object of the present application is a pretreatment step of fish using an alkaline agent containing sodium carbonate; A heat treatment step of the pretreated fish; And to provide a method of producing grilled fish, including the step of cooling the heat-treated fish.

Another object of the present application is to provide a pretreatment composition for frozen fish containing an alkaline agent containing sodium carbonate.

Another object of the present application is to provide grilled fish with improved texture produced by the above method.

The quality of grilled fish can vary greatly depending on the processing method. In the present invention, the water retention capacity is improved through raw material pretreatment, the application of a superheated steam heat treatment process that is excellent for securing appearance, texture quality, and microbial stability among various grilling heat treatment methods, and the storage method through rapid cooling. In particular, it was possible to secure a distribution period suitable for refrigerated distribution and manufacture grilled fish products with greatly improved yield and texture. This can increase the company's financial value by improving product yields, and contribute to the development of the processed seafood industry and public health by providing high-quality grilled fish products to consumers.

This is explained in detail as follows. Meanwhile, each description and embodiment disclosed in the present application may also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of this application. Additionally, the scope of the present application cannot be considered limited by the specific description described below.

Additionally, numerous papers and patent documents are referenced and citations are indicated throughout this specification. The disclosures of the cited papers and patent documents are incorporated by reference into this specification in their entirety to more clearly explain the content of this application and the level of technical field to which this application belongs.

One aspect of the present application is to provide a method for producing grilled fish, including a pretreatment step of fish using an alkaline agent containing sodium bicarbonate.

The method for producing grilled fish of the present application includes a pretreatment step of fish using an alkaline agent containing sodium carbonate; A heat treatment step of the pretreated fish; And it may include cooling the heat-treated fish.

As a term in this application, an alkaline agent is a substance with basic properties that dissolves in water. In this application, it may be sodium carbonate, sodium hydrogencarbonate, or a combination thereof, but is not limited thereto and may be used in food. Any alkaline agent that can be used can be included without limitation.

Examples of the alkaline agent include sodium metaphosphate, potassium metaphosphate, DL-malic acid, sodium DL-malate, sodium acid aluminum phosphate, sodium acid pyrophosphate, calcium acid pyrophosphate, sodium sesquicarbonate, ammonium chloride, sodium triphosphate, Tricalcium phosphate, sodium phosphate dibasic, magnesium phosphate dibasic, ammonium dibasic phosphate, potassium phosphate dibasic, calcium phosphate dibasic, sodium phosphate monobasic, ammonium phosphate monobasic, potassium phosphate monobasic, calcium phosphate monobasic, DL-potassium hydrogen phosphate, L-potassium hydrogen phosphate , sodium carbonate, magnesium carbonate, sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate, ammonium carbonate, potassium carbonate, calcium carbonate, sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, etc.

The alkaline agent may further include sodium bicarbonate.

More specifically, it may be a combination of sodium carbonate and sodium bicarbonate, where the ratio of sodium bicarbonate is 0.5:9.5, 1:9, 1.5:8.5, 2:8, 2.5:7.5, 3:7, 3.5:6.5, 4:6, 4.5: 5.5, 5:5, 5.5:4.5, 6:4, 6.5:3.5, 7:3, 2.5:7.5, 8:2, 8.5:1.5, 9:1, or 9.5:0.5 However, it is not limited to this.

At this time, the alkaline agent may be used by dissolving it in a solvent. In this case, the solvent may be water in the form of an aqueous alkaline solution, but is not limited as long as it is a solvent that can be used in general foods.

The pH of the alkaline aqueous solution may be 7.0 or higher, and the pH may be 8 to 12, specifically, 8.5 to 11.5.

In addition, when used in an aqueous solution, the concentration of the alkaline agent may be 2 to 4% aqueous solution of 1.5 to 2.5 times the weight of the raw material.

In addition, the pretreatment step of the fish may refer to pretreatment of frozen fish or non-frozen fish. More specifically, the fish may be frozen fish.

In addition, there is no distinction between before and after thawing frozen fish, and preferably, an alkaline agent is used during the thawing process, but is not limited to this.

The above fish include mackerel, mackerel, flounder, cutlassfish, salmon, saury, flounder, tuna, cod, pollack, croaker, bluefish, rockfish, sea bass, salmon, rockfish, eel, horse mackerel, croaker, herring, etc. possible, but is not limited thereto.

In addition, the pretreatment step of the fish includes a method used in the pretreatment process including the usual thawing process such as immersing the fish in a solution containing an alkaline agent, spraying, coding injection, and tumbling, and is not particularly limited.

In one embodiment of the present application, the step of immersing and thawing frozen fish in an aqueous solution containing the alkaline agent for about 30 minutes is included, but is not limited thereto.

In one embodiment of the present application, it was confirmed that the alkaline agent pretreatment step resulted in low hardness, high moisture content, increased process yield, and excellent overall preference. It was confirmed that the soft texture and preference were excellent. I was able to.

The method of manufacturing grilled fish of the present application may add an additional step of washing with water after the above pretreatment.

At this time, the washing step can be performed using cooling water of 1 to 10°C for 10 to 20 minutes.

The method for producing grilled fish of the present application may add an additional salting and/or seasoning process after the pretreatment step.

The heat treatment step is a step of heating the fish after the pretreatment step. The heat treatment may use superheated steam, dry heat, moist heat, infrared rays, etc., and may specifically be superheated steam heat treatment.

The temperature of the superheated steam heat treatment step is 300~400℃, 305~395℃, 310~390℃, 315~385℃, 320~380℃, 325~375℃, 330~370℃, 335~365℃, 320~ It can be treated at 360℃, 325~355℃, or 320~350℃, but is not limited thereto.

In addition, the time conditions are 1 minute to 10 minutes, 1 minute 30 seconds to 9 minutes 30 seconds, 2 minutes to 9 minutes, 2 minutes 30 seconds to 8 minutes 30 seconds, 3 minutes to 8 minutes, and 3 minutes 10 seconds to 7 minutes. 50 seconds, 3 minutes 20 seconds to 7 minutes 40 seconds, 3 minutes 30 seconds to 7 minutes 30 seconds, 3 minutes 30 seconds to 7 minutes, 3 minutes 30 seconds to 6 minutes 30 seconds, 3 minutes 30 seconds to 6 minutes, 3 It may be 30 seconds to 5 minutes 30 seconds, 3 minutes 40 seconds to 5 minutes 20 seconds, 3 minutes 50 seconds to 5 minutes 10 seconds, 3 minutes 50 seconds to 5 minutes, or 4 minutes to 5 minutes, but is limited to these. That is not the case.

At this time, the core temperature of grilled fish is about 70 to 110 ℃, 75 to 105 ℃, 80 to 100 ℃, 81 to 99 ℃, 82 to 98 ℃, 83 to 97 ℃, 84 to 96 ℃, or 85 to 95 ℃. It may be processing, but is not limited to this.

The cooling step may be a step of cooling the grilled fish through natural cooling, gentle cooling (1 to 10°C, or rapid cooling) after the heat treatment step, and may specifically mean a rapid cooling step, but is not limited thereto.

The temperature conditions of the rapid cooling step are -1 to -40℃, -5 to -35℃, -10 to -30℃, -13 to -27℃, -15 to -25℃, -15 to -23℃, Alternatively, it may be -15 to -20°C, but is not limited thereto.

In addition, the time conditions are 1 minute to 20 minutes, 2 minutes to 18 minutes, 3 minutes to 17 minutes, 4 minutes to 16 minutes, 5 minutes to 15 minutes, 6 minutes to 14 minutes, 7 minutes to 13 minutes, and 8 minutes to 8 minutes. It may be 12 minutes or 9 to 11 minutes, but is not limited thereto.

At this time, the core temperature of grilled fish is about 0 to 20 ℃, 1 to 19 ℃, 2 to 18 ℃, 3 to 17 ℃, 4 to 16 ℃, 5 to 15 ℃, 6 to 14 ℃, 7 to 13 ℃, or It may be treated at 8 to 12°C, but is not limited thereto.

In addition, the grilled fish manufacturing method may include additional sealing and nitrogen filling packaging steps, sterilization steps, etc. after the heat treatment and cooling steps, but is not limited thereto.

The sealing and nitrogen filling packaging step is sufficient as long as it is a step of packaging fish through nitrogen filling using a packaging film. Any method generally used in the food field is sufficient, and there is no particular limitation on the method.

In addition, a sterilization step may be performed after the packaging step, and this is also sufficient as a conventional method in the art and there are no special limitations. Convenience grilled fish packaged in this way can be stored for a long time in refrigeration.

In an example of the present application, it was confirmed that the superheated steam heat treatment step had low hardness and high moisture content, resulting in excellent soft texture and preference.

In addition, it was confirmed that the rapid cooling step showed a significant microbial control effect compared to slow cooling at 4°C.

Another aspect of the present application is to provide a pretreatment composition for frozen fish containing an alkaline agent containing sodium carbonate.

The alkaline agent and pretreatment are as described above.

The alkaline agent may further include sodium bicarbonate.

Additionally, the alkaline agent may have a sodium carbonate:sodium bicarbonate ratio of 2:8 to 8:2.

Another aspect of the present application is to provide grilled fish with improved texture produced by the above method.

The grilled fish has a hardness of 900 to 1200 (g-force), 910 to 1190 (g-force), 920 to 1180 (g-force), 930 to 1170 (g-force), and 940 to 1160 (g-force). , 950 to 1150 (g-force), 960 to 1140 (g-force), 960 to 1130 (g-force), 960 to 1120 (g-force), 960 to 1110 (g-force), 960 to 1100 ( g-force), 960 to 1090 (g-force), 960 to 1080 (g-force), 960 to 1070 (g-force), 960 to 1060 (g-force), or 960 to 1050 (g-force) It may be, but is not limited to this.

The hardness (g) is the force required to reach a given deformation (force value of the highest peak in the graph), and is measured by Texture Analyzer (TA-XT plus, Stable Micro Systems, UK) under the following physical property conditions. It may be measured by

- Probe type: Warner-bratzler shear blade

- The speed at which the probe descends to the sample (pre-test speed): 1.00 mm/sec

- The speed at which the probe penetrates the sample after touching the sample surface (test speed): 2.00 mm/sec

- The speed at which the probe returns to its original position after penetrating the sample (post-test speed): 10.00 mm/sec

- Distance at which the probe recognizes the surface of the sample and penetrates the sample: 20.00 mm

- Conditions for the probe to recognize the sample (trigger type): Auto (Force)

- Minimum trigger force for the probe to recognize the presence of the sample: 5.0 g

In addition, the grilled fish may have a moisture content of 50 to 70%, 52 to 66%, or 54 to 64%, specifically, 54%, 55%, 56%, 57%, 58%, 59%, 60%. %, 61%, 62%, 63%, 64%, but is not limited thereto.

In one embodiment of the present application, it was confirmed that the grilled fish manufactured by the grilled fish manufacturing method of the present application has lower hardness compared to other commercially available refrigerated or frozen grilled fish, is soft, has an excellent moisture content, has a moist texture, and has excellent overall preference. Therefore, it was confirmed that it is a high-quality grilled fish product that is suitable for mass production and refrigerated distribution.

Another aspect of the present application is to provide the use of a composition containing an alkaline agent containing sodium carbonate for pretreatment of frozen fish.

The alkaline agent and pretreatment are as described above.

The alkaline agent may further include sodium bicarbonate.

Additionally, the alkaline agent may have a sodium carbonate:sodium bicarbonate ratio of 2:8 to 8:2.

Another aspect of the present application provides the use of a pretreatment composition containing an alkaline agent containing sodium carbonate for producing grilled fish with improved texture. The alkaline agent and pretreatment are as described above.

The alkaline agent may further include sodium bicarbonate.

Additionally, the alkaline agent may have a sodium carbonate:sodium bicarbonate ratio of 2:8 to 8:2.

Hereinafter, the present application will be described in more detail through examples. However, the following examples are merely preferred embodiments for illustrating the present application and are therefore not intended to limit the scope of the present application thereto. Meanwhile, technical matters not described in this specification can be fully understood and easily implemented by anyone skilled in the technical field of this application or a similar technical field.

experiment material

The fish used in the experiment was frozen Norwegian mackerel fillet with the head, tail, intestines, and scales removed. It was purchased from a Chinese seafood processing company (Qingdao Yihexing Foods Co., Ltd.) and stored frozen at -25°C until the experiment. used.

Preparation Example 1. Pretreatment step of fish using alkaline agent

Sodium hydrogen carbonate (NaHCO ₃ ) and sodium bicarbonate (Na ₂ CO ₃ ) used to confirm the effect of alkaline pretreatment were provided by SJD Co., Ltd., and phosphate (polymix CS) was provided by Seodo B&I Co., Ltd. Purchased and used.

In order to confirm the effect of improving the water retention capacity of raw materials when applying three types of alkaline pretreatment, the control group was immersed and thawed in room temperature water for 30 minutes, and the experimental group was immersed in 3% sodium carbonate, 3% sodium bicarbonate, and 3% phosphate solutions for 30 minutes, respectively. It was thawed. In addition, in order to confirm the synergy effect when combining the top two raw materials that showed an effect of improving water retention capacity, the top two raw materials confirmed in the previous experiment, sodium carbonate and sodium bicarbonate, were mixed in ratios of 7:3, 5:5, and 3:7. Each was immersed in a 3% solution and thawed for 30 minutes. The ratio of thawed raw material and alkaline pretreatment mixture was adjusted to 1:2.

Preparation Example 2. Superheated steam heat treatment step of grilled fish

In order to compare the quality of grilled fish products during heat treatment in a superheated steam oven with the main heat treatment sources used in grilled fish, the salted raw material was heated in a superheated steam oven (QF-5100CB, Naomoto Co., Ltd., under the conditions in Table 1 so that the core temperature is above 85℃). Japan), infrared oven (Audori JC-9282, JC Electric Co., Ltd., Korea), moist heat oven (Air-O-Steam combination oven (268783), Electrolux Co., Ltd., Sweden), and dry heat oven (ImpingerⅡ onveyor oven, Lincoln Co., Ltd.) USA) was heat treated.

	Heat treatment method	Heat treatment time	Heat treatment temperature (℃)
One	superheated steam	4 minutes and 30 seconds	Temperature inside the furnace: 250 degrees, superheated steam temperature: 350 degrees
2	dry heat oven	6 minutes 30 seconds	250 degrees
3	moist heat oven	7 minutes 30 seconds	250 degrees, 100% steam
4	infrared oven	11 minutes	-

Preparation Example 3. Rapid cooling step of grilled fish

In order to confirm the microbial control effect of rapid cooling compared to slow cooling in the cooling process after grilled fish heat treatment, the control group (slow cooling) was cooled at 4℃ for 60 minutes and the experimental group (rapid cooling) was cooled at -20℃ for 11 minutes and sealed based on the core temperature of 10℃ or less. and stored at 15°C after nitrogen filling packaging.

Experimental Example 1. Confirmation of the quality improvement effect of thawing raw mackerel using an alkaline pretreatment agent

In order to confirm the effect of improving water holding capacity according to the alkaline agent pretreatment and mixing concentration when manufacturing grilled fish, a sample was prepared by the method of Preparation Example 1 above, and after going through the same salting-heating-cooling process, the final grilled product was produced in the form of process yield, physical properties, Moisture content and sensory evaluation were conducted.

Experimental Example 1-1. Pretreatment process yield measurement

To measure the process yield, the weight of the raw material was measured before thawing, and then the measured weight of each roast prepared by the method of Preparation Example 1 was divided by the initial weight to calculate the process yield (%).

As a result of measuring the process yield of grilled mackerel pre-treated with alkali, the process yield of raw material immersed in aqueous alkaline solution tended to increase compared to the untreated group thawed and immersed in water.

Among them, the process yield of grilled mackerel soaked in 3% sodium carbonate was 80.5%, an increase of 3.6%p compared to the process yield of the untreated group of 76.9%, showing the largest increase in yield.

In addition, among the three treatment groups, sodium carbonate and sodium bicarbonate, which had a high overall preference in sensory evaluation, were mixed in ratios of 7:3, 3:7, and 5:5, respectively, and the process yield was measured. As a result, the process of grilled fish treated alone The process yield of grilled fish mixed and pretreated with alkali was found to be higher than the yield. Among them, it was confirmed that the process yield was the highest at 81.42% when the ratio of sodium carbonate to sodium bicarbonate was 7:3.

	Untreated	sodium carbonate	sodium bicarbonate	phosphate	Sodium Carbonate: Sodium Bicarbonate
					7:3	3:7	5:5
Process yield (%)	76.90	80.51	78.43	78.89	81.42	81.29	80.67

In other words, the effect of increasing the yield of the grilled fish process was confirmed through pretreatment with an alkaline agent.

Experimental Example 1-2. Physical property (hardness) analysis (Rupture test)

The hardness of grilled mackerel prepared after alkali pretreatment using the method of Preparation Example 1 was measured using the following method.

For physical property analysis, the sample was cut to 4 cm wide and 1 cm long as uniformly as possible, and the hardness was measured through a rupture test using a Texture Analyzer (TA-XT plus, Stable Micro Systems, UK) under refrigerated conditions. , a total of 10 measurements were made under the same conditions, and the average value was taken as the result. The probe of the physical property analyzer descends perpendicular to the sample at a controlled distance and speed. After descending the controlled distance, the probe rises by the adjusted distance and speed. Through this series of processes, force is perceived. The device and transducer recognize the force applied to the measurement sample and transmit the data (force value, operating time, probe travel distance) to the computer. The definitions of physical property measurement terms and physical property measurement conditions are as follows.

(1) Hardness (g): Force required to reach a specified deformation (force value of the highest peak in the graph)

(2) Physical property measurement conditions:

- Probe type: Warner-bratzler shear blade

- The speed at which the probe descends to the sample (pre-test speed): 1.00 mm/sec

- The speed at which the probe penetrates the sample after touching the sample surface (test speed): 2.00 mm/sec

- The speed at which the probe returns to its original position after penetrating the sample (post-test speed): 10.00 mm/sec

- Distance at which the probe recognizes the surface of the sample and penetrates the sample: 20.00 mm

- Conditions for the probe to recognize the sample (trigger type): Auto (Force)

- Minimum trigger force for the probe to recognize the presence of the sample: 5.0 g

As a result, as shown in Table 3 below, the hardness of the grilled mackerel treated with alkali was 1234.5, 1007.5, 1030.6, and 1043.9 g-force for the untreated group, sodium carbonate, sodium bicarbonate, and phosphate, respectively, and the hardness of the grilled mackerel treated with alkali was higher than that of the untreated group. It was confirmed that it was low.

Among them, it was confirmed that the hardness of grilled mackerel pretreated with sodium carbonate was 1007.5, showing the softest texture, confirming that the alkaline pretreatment process improved the texture of grilled fish.

	Untreated	sodium carbonate	sodium bicarbonate	phosphate
Hardness (g-force)	1234.50	1007.47	1030.59	1043.88

Moisture content analysis

For moisture content analysis, the sample was ground finely, 3g was taken, and the moisture content was measured by heating and drying according to the AACC (AMERICAN ASSSOCIATION OF CEREAL CHEMISTS) (44-16) method.

As a result of measuring the moisture content of grilled mackerel prepared through alkali pretreatment, it was found that the moisture content of grilled mackerel prepared with alkali pretreatment was higher than that of the untreated group, resulting in a moist texture. In particular, the moisture content of the sodium carbonate treated group was 63.22%, which was 3.89%p higher than the untreated group of 59.33%.

	Untreated	sodium carbonate	sodium bicarbonate	phosphate
Moisture content (%)	59.33	63.22	62.28	61.28

Sensory evaluation

For the sensory evaluation, five trained panelists were asked to taste each refrigerated grilled fish product after cooking it in a microwave for 1 minute. After each sample, they washed their mouths with water and evaluated the next sample after 1 minute. The intensity and preference of texture, overall taste preference, and overall preference were evaluated, and the results were expressed on a 5-point scale, and the standards are shown in Table 5.

5 point scale	One	2	3	4	5
robbery	very soft	Soft	commonly	stiffness	very hard
preference	very not good	not good	commonly	good	very good

As a result of the sensory evaluation of the grilled mackerel prepared according to the method of Experimental Example 1, the texture intensity of the grilled mackerel treated with sodium carbonate was the lowest at 2.2, the texture intensity of the grilled mackerel treated with sodium bicarbonate was 2.6, and the texture intensity of the grilled mackerel treated with phosphate was 2.6. The texture intensity of one grilled mackerel was 3.2, and it was confirmed that the alkaline pre-treated group was softer than the texture intensity of 3.4 of the untreated grilled mackerel. Regarding texture preference, the sodium carbonate treatment group showed the highest preference at 4.4.

In addition, the overall taste preference (4.4 for sodium carbonate, 4.0 for sodium bicarbonate) and overall taste preference (4.4 for sodium carbonate, 4.0 for sodium bicarbonate) of the alkaline pretreatment group were superior to the overall taste preference of 3.0 and 3.2 for the untreated group. .

That is, as a result of the above results, it was confirmed that the preference of grilled fish was improved by the pretreatment step with the alkaline agent.

	Untreated	sodium carbonate	sodium bicarbonate	phosphate
Texture intensity	3.4	2.2	2.6	3.2
Texture preference	3.2	4.4	3.6	2.8
Overall taste preference	3.0	4.4	4.0	3.4
Comprehensive preference	3.2	4.4	4.0	3.4

Experimental Example 2. Confirmation of the effect of the heat treatment process for grilling fish in a superheated steam oven

In order to confirm the effect of the superheated steam oven heat source during heat treatment of grilled mackerel, the moisture content, sensory quality, and physical properties of the sample prepared by the method of Preparation Example 2 were confirmed, and the measurement of the three analytical indicators above was carried out in the same manner as in Experimental Example 1. did.

Experimental Example 2-1. Checking the hardness of grilled fish according to heat treatment method

Grilled fish pretreated in the same manner as in Preparation Example 1 was subjected to superheated steam, moist heat, dry heat, and infrared heat treatment for each heat source in the method of Preparation Example 2, and then the hardness was analyzed in the same manner as in Experimental Example 1. As a result, it was found that the hardness of grilled mackerel heat-treated using the superheated steam method was 912 g-force, showing the softest texture.

	superheated steam	moist heat	dry heat	infrared ray
Hardness (g-force)	912	1,418	1,526	1,633

Experimental Example 2-2. Check the moisture content of grilled fish according to heat treatment method

As a result of measuring the moisture content of grilled fish by heat source, the moisture content of grilled mackerel heat-treated with infrared was the lowest at 46.3%, and the moisture content of grilled fish heat-treated with a superheated steam oven was the highest at 54.1%. The moisture content of grilled fish heat-treated through moist heat oven and dry heat oven was 53.7% for moist heat and 53.6% for dry heat.

Looking at the results of hardness and moisture content, it was confirmed that the moisture content of grilled fish heat-treated in a superheated steam oven was not significant compared to grilled fish heat-treated in a moist heat oven or dry heat oven, but it had a soft texture due to low hardness.

	superheated steam	moist heat	dry heat	infrared ray
Moisture content (%)	54.1	53.7	53.6	46.3

Experimental Example 2-3. Sensory evaluation of grilled fish according to heat treatment method

Sensory evaluation of grilled mackerel prepared by heat treatment using the method of Experimental Example 2 was conducted.

As a result, the texture intensity of mackerel cooked in a superheated steam oven was the lowest at 2.6, and the texture intensity of mackerel cooked in a dry heat oven was the highest at 4.0.

The texture preference of mackerel heat-treated in a superheated steam oven was the highest at 4.8. In addition, the overall taste preference of the superheated steam oven treatment group was 4.6, which was superior to the overall taste preference of the moist heat oven, dry heat oven, and infrared oven. The overall preference of the superheated steam oven was also 4.8, which was superior to that of the moist heat oven, dry heat oven, and infrared oven.

As a result of the above results, it was confirmed that in the case of heat treatment using superheated steam, the texture intensity was low and soft, but the moisture content was high, so it was moist and the texture preference was high.

	superheated steam	moist heat	dry heat	infrared ray
Texture intensity	2.6	3.0	4.0	3.8
Texture preference	4.8	3.4	3.2	2.6
Overall taste preference	4.6	3.2	3.4	3.2
Comprehensive preference	4.8	3.4	3.2	3.2

Experimental Example 3. Confirmation of microbial control effect of grilled fish according to rapid cooling stage

For microbial analysis of general bacteria and coliforms, collect 20-30g of sample, dilute it 10 times with saline, and use petrifilm (Aerobic count plate (AC (for general bacteria))/Coliform Count (CC (for coliforms)), 3M). , USA) was diluted to the 4 log level by applying 1 mL.

Grilled mackerel prepared under the same pretreatment conditions with an alkaline agent according to the method of Preparation Example 1 and heat treatment according to the method of Preparation Example 2 were gently cooled or rapidly cooled by the method of Preparation Example 3 and analyzed for general bacteria and coliforms.

As a result, in the case of grilled fish that underwent rapid cooling, general bacteria and coliforms were not detected until 20 days under 15℃ storage conditions. In the case of grilled fish that underwent gentle cooling, no coliforms were detected until the 13th day under refrigerated storage conditions, but 5.0x10 CFU/g of general bacteria was detected on the 1st day, and 8.08x10 ⁴ of general bacteria were detected on the 13th day of refrigerated storage, showing a moderate cooling rate. It is believed that the shelf life of chilled grilled mackerel will not exceed two weeks.

Number of microorganisms in grilled fish after gentle cooling

Slow cooling (date)	first shot	+1	+2	+3	+6	+13
General bacteria (CFU/g)	N.D.	5.0x10 0	5.0x10 0	3.47x10²	5.25x10²	8.08x10 4
Coliforms (CFU/g)	N.D.	N.D.	N.D.	N.D.	N.D.	N.D.

Number of microorganisms in grilled fish after rapid cooling

Rapid cooling (date)	first shot	+3	+6	+8	+10	+14
General bacteria (CFU/g)	N.D.	N.D.	N.D.	N.D.	N.D.	N.D.
Coliforms (CFU/g)	N.D.	N.D.	N.D.	N.D.	N.D.	N.D.

Experimental Example 4. Quality comparison with commercially available refrigerated and frozen grilled fish

In order to compare the quality of the refrigerated grilled fish manufactured through the series of processes in the above production example with commercially available refrigerated/frozen grilled fish, moisture content, sensory, and physical properties were confirmed, and the above three analytical indicators were measured in the same manner as in Experimental Example 1. proceeded.

Mackerel treated by the method of Preparation Example 1 was manufactured through rapid cooling after heat treatment in a superheated steam oven, and the quality was compared (Preparation Example).

As a result, the hardness of the grilled mackerel from the manufacturing example was 975.6 g-force, showing the softest texture, the hardness of the frozen grilled mackerel from 'O' company was 1465.8 g-force, and the hardness of the refrigerated grilled mackerel from 'S' company was 1648.7.

Comparison of hardness with commercial grilled fish products

	Manufacturing example	'O' Company (Frozen)	'S' company (refrigerated)
Hardness (g-force)	975.6	1465.8	1648.7

In addition, as a result of comparing and analyzing the moisture content using the method of the above experimental example, it was confirmed that the moisture content of the grilled mackerel in the manufacturing example was 56.44%, which was higher than that of other grilled mackerel products on the market. The moisture content of frozen grilled mackerel from 'O' company was 49.44%, and that of refrigerated grilled mackerel from 'S' company was 51.67%.

	Manufacturing example	'O' Company (Frozen)	'S' company (refrigerated)
Moisture content (%)	56.44	49.44	51.67

As a result of the sensory evaluation using the method of the above experimental example, the texture intensity of the grilled mackerel in the manufacturing example was 2.5, the lowest compared to 2.7 for company O and 3.7 for company S, and the texture preference was high. In addition, the overall taste preference was found to be the highest at 4.5 for the grilled mackerel in the experimental example, 3.8 for Company O, and 2.3 for Company S. The overall preference was also high, and the grilled mackerel in the experimental example was evaluated at 4.7, confirming that it had superior sensory quality compared to 3.8 for company O and 2.5 for company S.

	Manufacturing example	'O' Company (Frozen)	'S' company (refrigerated)
Texture intensity	2.5	2.7	3.7
Texture preference	4.5	3.8	2.8
Overall taste preference	4.5	3.8	2.3
Comprehensive preference	4.7	3.8	2.5

As a result of the above results, it was confirmed that the grilled fish manufactured by the method of the present application is suitable for refrigerated distribution due to mass production and has excellent sensory quality.

From the above description, a person skilled in the art to which this application belongs will be able to understand that this application can be implemented in other specific forms without changing its technical idea or essential features. In this regard, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of the present application should be construed as including the meaning and scope of the claims described below rather than the detailed description above, and all changes or modified forms derived from the equivalent concept thereof.

Claims (15)

1. Pretreatment of fish using an alkaline agent containing sodium carbonate;

   A heat treatment step of the pretreated fish; And a method of producing grilled fish, including the step of cooling the heat-treated fish.
2. The method of producing grilled fish according to claim 1, wherein the alkaline agent further contains sodium bicarbonate.
3. The method of claim 2, wherein the alkaline agent is used at a ratio of sodium carbonate to sodium bicarbonate of 2:8 to 8:2.
4. The method of claim 1, wherein the fish pretreatment is a method of thawing frozen fish by immersing, spraying, coating, injecting, or tumbling with an alkaline solution.
5. The method of claim 1, further comprising a pretreatment agent washing step after pretreatment of the fish.
6. The method of manufacturing grilled fish according to claim 1, wherein the heat treatment is superheated steam heat treatment.
7. The method of claim 6, wherein the superheated steam heat treatment step is performed at 320 to 365°C and a core temperature of 80 to 95°C for 3 minutes and 50 seconds to 5 minutes and 50 seconds.
8. The method of claim 1, wherein the cooling step is performed at a core temperature of 0 to 15°C at -10°C to -30°C for 5 to 15 minutes.
9. The method of manufacturing grilled fish according to claim 1, wherein the grilled fish is grilled fish distributed in refrigeration.
10. A pretreatment composition for frozen fish comprising an alkaline agent containing sodium carbonate.
11. The pretreatment composition for frozen fish according to claim 10, wherein the alkaline agent further includes sodium bicarbonate.
12. The pretreatment composition for frozen fish according to claim 11, wherein the alkaline agent has a ratio of sodium carbonate to sodium bicarbonate of 2:8 to 8:2.
13. Grilled fish with improved texture, manufactured by the method of claims 1 to 9.
14. The grilled fish according to claim 13, wherein the grilled fish has a hardness of 900 to 1200 (g-force) and a moisture content of 54 to 64%.
15. Use of a composition comprising an alkaline agent containing sodium carbonate for pretreatment of frozen fish.