plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
손숙경†·배연주†·박선영1·조혜정2·심길보·장미순3·오재영4·김진수1*
국립부경대학교 식품공학과, 1경상국립대학교 해양식품공학과, 2㈜덕화푸드 기업부설연구소, 3국립수산과학원 연구협력과, 4국립수산과학원 식품안전가공과
This study was conducted to develop and commercialize abalone Hiliotis discus hannai marinated in seasoned soy sauce (AM-S) for the elderly by adjusting the texture (hardness) and strengthening nutritional components. The number of pounding [X1, 2-14 times] and heating time in a retort [X2, 5-19 min] were selected as independent variables, and hardness (Y1) and overall acceptance (Y2) were chosen as dependent variables. The optimum conditions of X1 and X2 were 12 pounding and heating for 17 min in a retort. The hardness values of the AM-S for the elderly were 209.2×103 N/m2 for the third method and 259.1×103 N/m2 for the first method. The nutritional values of the AM-S for the elderly were crude protein 13.1 g/100 g, vitamin A, vitamin D, and vitamin C were not detected. The mineral content of the AM-S for the elderly was calcium 33.2 mg/100 g and potassium 258.7 mg/100 g. Coliform group and Escherichia coli were not detected. Accordingly, the AM-S for the elderly was classified as a hardness-controlled product and nutrient-controlled product by the standards and specifications of the senior-friendly foods offered in the MFDS and classified as the first step of senior-friendly foods by the standards and specifications of the senior-friendly foods offered in the KS.
Senior friendly foods, Abalone, Haliotis discus hannai, Texture modification technology, Abalone marinated in seasoned soy sauce